Should I strain my sour cream over night before I make Taziki?

you should strain the yogurt





sour cream in tzatziki?





http://en.wikipedia.org/wiki/Tzatziki Tzatziki or Tsatsiki (蟿味伪蟿味委魏喂; also transcribed jajiki) is a Greek meze, or appetizer derived from the Turkish cac谋k, also used as a sauce or dip. The Greek word is derived from the Turkish cac谋k, which means a form of chutney (Cacik, the Turkish side dish with similar ingredients, is more diluted). Tzatziki is made of strained yoghurt (which in Greece and Turkey is usually made of sheep or goat milk), cucumbers (either pureed and strained or seeded and finely diced), onion, and garlic for taste鈥攊n Greece this can be as much as a whole head of garlic for a large bowlful of tzatziki. It is usually seasoned with olive oil, a spoonful of vinegar, and diverse herbs including dill or mint. It is often served with pita bread as the first course of a meal, with black olives on top or served separately. It is one of the standard components of the Turkish d枚ner kebab or Greek souvlaki and gyros. In Cyprus the dish is known colloquially as talattouri, and recipes often include less garlic and more mint than the Greek counterpart.Should I strain my sour cream over night before I make Taziki?
No. Like it or not, tzatziki (that is the correct spelling) is made with yoghurt. So if you were to make something with sour cream, it wouldn't be tzatziki.Should I strain my sour cream over night before I make Taziki?
Don't use sour cream - Tzatziki is made with yogurt.





Tzatziki


(Cucumber and Yogurt Sauce)


1-2 Tablespoons olive oil


1 Tablespoon vinegar


2-3 cloves garlic, peeled and crushed


300 gr (10.5 oz) natural (greek) yogurt


1 large cucumber, peeled and coarsely grated


1 tsp lemon juice


pinch dried mint


pinch dried dill


salt and pepper to taste


olives to garnish





Mix olive oil, vinegar and garlic in small bowl. Add yogurt


and mix well.





Drain the cucumber and add to yogurt with mint, salt and


pepper. Mix again. Chill mixture for 1-2 hours in refrigerator.


Garnish with a few black olives.





Serve lightly chilled with crispy slices of courgettes, or


slices of fried aubergines (eggplant). It can also be served


as an accompaniement to roast lamb or roast chicken.
tzaziki should be made with greek yoghurt, not sour cream.otherwise just plain yoghurt.its less fat and tastes more authentic.sour cream will make it too heavy.
Tzatziki (or cacik in Turkish, talatur in Bulgarian) is made with yogurt (Turkish yogurt), definitely not with sour cream or anything else. The main, essential ingredients are cucumber and yogurt. You can add crushed garlic, salt, decorate with olive oil, fresh or dried mint leaves etc. according to your taste. But never, never substitute anything for yogurt. If you do, you can call it something else, anything but cacik.


Thank your Poutine for your valuable contribution.
I would. The end result will be a much nicer and thicker dip. Essentially what you'll be doing it 'straining' the excess water and liquid in the sourcream leaving the remaining milk fat behind.





You have to remember to, that once you make your dip, especially if you are adding shredded cucumbers, there will be extra water from the cucumbers going into your recipe. If you don't strain your sourcream you'll probably end up with a really thin dip.





Good luck and enjoy!
No.. you should drain your yogurt.. and the cucumber as well. put some salt in the cucumber.. and soon it will be perfecto.
No, just stir before using it.