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Traditional greek tzatziki with live yoghurt

Looking to make real Greek Tzatziki? We've got you covered. Keep in mind the yoghurt will have to be real strained yoghurt, while garlic and good extra virgin olive oil are a prerequisite, for real tzatziki.

June 3, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Traditional Greek tzatziki uses strained Greek yoghurt, not regular yoghurt. The yoghurt usually includes 8 to 10% fat, and has live cultures from fermented milk packed with beneficial, living bacteria (like Lactobacillus and Bifidobacterium) that actively support gut health, boost immunity, and improve digestion. Tzatziki is a simple, balanced way to eat live culture yoghurt.

Real Greek Tzatziki is thick, not runny, contains actual garlic and not dried garlic flavour. The olive oil is an important part, so choosing a good extra virgin olive oil is very important as you will feel it in the end result.

Tzatziki is traditionally served with grilled meats, vegetables, warm pita bread, potatoes, calamari and meze spreads. It also works beautifully alongside fermented vegetables, like olives.

Tzatziki

Ingredients:

500g strained Greek yoghurt 10% fat (you can use 5 or 8% fat yoghurt as long as it’s properly thick)
1 medium peeled cucumber
2–3 garlic cloves – 2-4 tbsp extra virgin olive oil
2 tbsp red wine vinegar (white is fine too)
Fresh dill or dried mint (optional, depending on regional style)
Salt

Directions:

Grate the cucumber on the coarse side of you box grater. Place it in a sieve or clean cloth, like a tea towel. Add a small pinch of salt and let it sit for 10–15 minutes. Squeeze thoroughly to remove as much water as possible. This step is important for achieving a thick tzatziki rather than a watery one.
Crush or finely grate the garlic.
Add a pinch of salt to the crushed garlic and a tbsp of the extra virgin olive oil. Mix well to release the allicin compound in garlic.
Add to the mixture the well squeezed cucumber. Add the rest of the olive oil, the vinegar, and the dill or mint. Use a small amount of dill or mint as you don’t want them overpowering the cucumber flavour.
Mix everything softly, by hand, to combine.
Taste and adjust salt if needed.
Allow the tzatziki to rest in the fridge for at least 30 minutes before serving. The flavour improves as the garlic softens into the yoghurt. Tzatziki tastes even better the next day. Preserves well in the fridge for 3-4 days.