There are so many reasons to make Tzatziki now. Its so easy to make, goes with all sorts of meat, as a dip with anything, with a salad or on some warm sourdough bread. Tzatziki or Cacik as it is also called, is a type of Turkish dip or meze served widely in the Mediterranean and Middle East because it works so well with spicy food. It is basically a cold yogurt dish with chopped-up cucumber or other vegetables.
When you do a search for Tzatziki recipes one of the most commonly searched recipes is Slimming World Tzatziki recipes, which I cant imagine taste that good, because they recommend fat free Greek yogurt and say that the Tzatziki is syn free!
Our sheep’s milk yogurt, unlike today’s Greek yogurt (which is now made from cow’s milk) has nothing added or nothing strained away. So Velvet Cloud sheep’s milk yogurt has undergone no processing, but it is is still high in protein (5.3 g / 100g), so it is officially a high protein yogurt, and it makes the most wonderful creamy Tzatziki. I got the idea for this blog post from the well known nutritionist Gaye Godkin https://www.gayegodkin.ie/ . Gaye recommends Velvet Cloud sheep’s milk yogurt to many of her clients. She herself says she is cow dairy intolerant but eats Velvet Cloud every day, these are her words not ours “The great news is…if you cannot tolerate dairy from cow and goat, chances are you’ll be fine with this sheep’s product. I haven’t eaten cow’s or goats produce for over 30 years, but I can tolerate this. This product is the only yogurt that is not homogenised. IT CONTAINS ONLY SHEEP’S MILK AND LIVE CULTURES. No other yogurt in Ireland is like it.”
Gaye’s Sheep’s Yogurt Tzatziki Recipe
1 Pot of Velvet Cloud, 1 peeled and grated cucumber leave to rest then squeeze the water out of it before mixing with the yogurt add a squeeze of lemon and salt and pepper and an optional 1 teaspoon of olive oil.
The Flanagan Family’s Sheep’s Yogurt Tzatziki Recipe
We do as above but add two cloves of crushed garlic, and if we are serving with fish we also add chopped dill or the finely tops of fennel.