Although tzatziki is traditionally prepared with Greek yoghurt, quark and whipped cream also work as a basis for the delicious spicy dip. However, all other basic ingredients remain the same in this recipe: The typical cucumber gives the tzatziki a refreshing taste and provides extra water, which is good for the skin. The essential oil allicin from the garlic can fight off disease-causing bacteria and thus support intestinal flora and digestion.
You can enjoy the Tzatziki with curd cheese in many ways: In vegetarian form with bread or vegetables, the Greek dip goes just as well with fish and meat dishes.
You haven't used up your Tzatziki completely? Then you can enjoy it even longer, because when stored in the refrigerator, the tzatziki with curd can be kept for about 5 days.
Peel and halve the cucumbers. Scrape out the seeds, coarsely grate, then mix with 1 teaspoon of salt. Set aside and let stand for 10 minutes. Rinse the cucumber, then drain thoroughly. Mix the cucumbers with the yogurt. Peel the garlic, and pass through a press into the yogurt mixture. Mix in the vinegar and olive oil, then season to taste with salt and pepper. Set aside and let infuse for a few minutes.
Stir in the dill just before serving.