This is a new effort for me (Aug 2001). I've looked at 20 or so recipes for tzatziki, and here is my first attempt to integrate: 32 oz. nonfat Nancy's yoghurt 2 cucumbers 5 garlic cloves 1 tsp cumin 2 tsp dill weed 1 tablespoon lemon juice Cut a double length of cheesecloth and folded it into fourths and line a colander and put the yoghurt into it over a bowl for about 4 hours. Then gather the cloth together into a ball and squeeze a little. An amazing amount of liquid is extracted. Put it into a medium size bowl (the red Pyrex bowl) and toss the cheesecloth. Peel the cucumbers, then halve them lengthwise and scoop out the seeds and pulp with a spoon. Then cut lengthwise again, making quarters, and, using the slicing disk in the Cuisinart, rapidly chop the cucumber. Put it into another colander and salt it lightly, then stir in the salt. Let it drain over a plate. When you are ready to assemble the salad, dump out the cucumber into a paper towel and pat it dry. Peel the garlic (using the rubber tube) and crush it into the yoghurt using the Zyliss garlic press (the only way to fly). Add the cumin and dill, and mix thoroughly. Add the diced cucumber and the lemon juice and stir, then cover and chill overnight. NOTES: First time - I didn't like the way the cheesecloth worked. I need a clean white cloth that I can run through the laundry afterwards. When I put it into a ball, the cheesecloth just parted. I'm also not sure about using Nancy's yogurt. Biggest reservation, though, is that with 5 cloves of garlic, it's very very sharp. (Written just after first making it, Karen says it will mellow overnight, we'll see!) I measured all amounts carefully with measuring spoons, trying to dial this recipe in. I used dried dill because I didn't have any fresh. -- Tzatziki 3 cups plain yogurt 5 large cucumbers peeled and grated 3 cloves garlic minced fine salt and pepper to taste pinch cumin 1 tablespoon olive oil 1 tablespoon paprika 12 large Kalamata olives pitted Drain yogurt in a sieve, lined with cheese cloth, for 3 hours. Place grated cucumber in a colander, sprinkle with salt and let drain for 30 minutes. Place cucumbers in a cheese cloth and squeeze out remaining water. In a mixer bowl combine yogurt, cucumbers, garlic, cumin, salt, pepper and olive oil and mix well. Refrigerate and chill for 1 hour. Serving Ideas : Served as a dip with pita bread. NOTES: Place tzatziki in a serving dish, drizzle on some olive oil, sprinkle on paprika and decorate with olives. -- Tzatziki 4 cups fresh yogurt, unflavored 1 medium cucumber, peeled and coarsely grated 4 cloves garlic, crushed 2 tablespoons olive oil 1/2 teaspoon dried dillweed salt and freshly ground black pepper to taste additional olive oil for garnish Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours. Place the grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients exept the additional olive oil and chill. Place in serving dishes and drizzle additional olive oil on top. Serve as a spread for bread or as a dip for vegetables. This is generally served as a first course. Note: Store this dish covered in the refrigerator and it will keep well for 2 or 3 days. Use it as a dip with small wedges of pita bread. -- TZAZIKI (Cucumber-yogurt-garlic sauce) 1 seedless cucumber, peeled and cut into 1/4 -inch squares 4 cups plain yogurt 6 cloves garlic, finely chopped 1/2 cup fresh dill, coarsely chopped 1/2 cup sliced scallions Juice of 2 lemons Salt and cayenne pepper to taste In a large bowl, combine diced cucumber, yogurt, garlic, dill, scallions and lemon juice. Mix well, then season with salt and cayenne to taste. Cover and refrigerate overnight or through the day to allow flavors to blend. Serve with grilled chicken, lamb or pork, raw or steamed vegetables, grain dishes. -- TZATZIKI 4 cups plain yogurt, regular or nonfat 2 or 3 large cucumbers, peeled and seeded Salt 2 to 4 garlic cloves (or more to taste) 1 tblsp fresh lemon juice 1 tblsp high quality olive oil freshly ground pepper 1/4 cup freshly chopped mint leaves (or to taste) Line a sieve with either a double thickness of dampened cheesecloth or linen tea towel. Spoon in yogurt and set the sieve over a bowl. Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy. Shred or cut cucumber into julienne strips. Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes, preferably an hour. Rinse and gently pat dry. Press the garlic into a bowl and, using a fork, mash it with a little bit salt. Add the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint. Mix well. Serve or refrigerate up to two days so flavors will mingle. Stir again before serving and sprinkle with additional minced mint leaves if desired. Recipe may be cut in half.