1 litre of natural soya drink
1 packet of live cultures (Acidophilus and Bifidus)
10 g of extra virgin olive oil
the juice of 1 lemon
crispy bread chips
In a pot, bring the soya drink to a temperature of 40°C, measuring with a kitchen thermometer, then turn off the flame and remove from stove. Add the live cultures and stir. Place the liquid into glass jars (previously sterilised in the oven at 180°C for 20 minutes) and close each jar with its cap.
Next, let the jars sit for about 8-12 hours at a temperature of about 40°C, in the oven or in a food dryer. At this point, your yoghurt should be ready to be stored in the refrigerator. Coat the inside of a colander with a sterile cotton cloth or gauze, pour in the soya yoghurt, then leave it to strain in the refrigerator for a couple of hours or more. While this passage is optional, it‘s crucial if you want to obtain a thick and creamy tzatziki. If not, you’ll obtain a looser sauce more similar to a salad dressing. Peel the cucumber and eliminate the seeds with a teaspoon.
Grate your cucumber and place it in a strainer together with a bit of salt, so as to eliminate excess water. Combine the salt, lemon juice and oil in a bowl and mix well.
Separately, cut the chives into rounds. Pour the strained yoghurt and the cucumber into the bowl, then add the chives and let sit in the refrigerator for about an hour.
Serve cold with dill, crispy bread chips and a side of olives. When properly sealed, tzatziki can be stored in the refrigerator for up to 2-3 days.