Make your own tzatziki dip from one of the best probiotic source, milk kefir. This kefir tzatziki recipe is not only healthy for the digestive system, but also a tasty condiment for grilled meats and vegetables at summer BBQs.
Milk kefir is one of the most probiotic-rich foods. But there is a difference between kefir made from kefir grains vs. powder starter. Kefir grains typically provide 3 times of the probiotic strains compared to powder starter.
I make my milk kefir from scratch by fermenting organic whole milk with kefir grains, then remove the kefir grains with a mesh strainer. I then strain the kefir to thicken with a coffee filter or cheese cloth before using it to make this Tzatziki dip. A tip for this recipe is to over-ferment the milk kefir until quite a bit of the whey separates in the bottom of your fermentation jar. By separating the whey, it will reduce straining time significantly. More details on straining kefir can be found in my kefir cheese recipe. If you use store bought kefir, which hasn’t separated, expect a longer straining time.
More kefir recipes you will love:
- Raspberry Kefir Cream Cheese Spread
- Kefir Cheese Smoked Salmon Wrap (Probiotic Sushi + Brain Food)
- Mango Kefir Ice Cream w/o Ice Cream Maker {Video}
- Superfoods Kefir Maca Smoothie
- Kefir Fermented Honey Thyme Sourdough Cornbread
Make your own tzatziki dip from one of the best probiotic source, milk kefir. This kefir tzatziki recipe is not only healthy for the digestive system, but also a tasty condiment for grilled meats and vegetables at summer BBQs.
- 1 cup strained kefir, from 4 cups of milk kefir, or coconut kefir as dairy-free alternative. (See recipe notes below for straining instructions.)
- 1 mini cucumber, thinly shredded
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp dill
- 1/2 tsp sea salt or Himalayan salt
- 1 tbsp olive paste (optional)
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Mix thinly shredded cucumber, minced garlic, lemon juice, salt, most of the dill into strained kefir until well combined.
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Garnish with rest of the dill, olive paste, and a drizzle of extra virgin olive oil.
1. Straining kefir: Pour 4 cups of milk kefir into a coffee filter or through layered cheese cloth. Let the milk kefir sit and strain until it reaches the desired consistency - it yields about 1 cup strained kefir for me. The straining process may take a few hours to a day. Over-fermenting the kefir will speed up straining time. More details on straining in my kefir cheese recipe. For this tzatziki dip, you don't need to strain the kefir to the consistency of a cheese; it should be thickened to resemble greek yogurt.
2. Save the whey strained from the milk kefir for other use.
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