can tzadziki be made the night before and be alright by lunch next day?
it’s a cucumber and yoghurt salad and ms p. is worried it will go all mushy.

pepe said:

can tzadziki be made the night before and be alright by lunch next day?
it’s a cucumber and yoghurt salad and ms p. is worried it will go all mushy.

It might work if you salt the cuc down, to draw out excess moisture, before making it. Rinse off the salt before using of course.

bubba louie said:

pepe said:

can tzadziki be made the night before and be alright by lunch next day?
it’s a cucumber and yoghurt salad and ms p. is worried it will go all mushy.

It might work if you salt the cuc down, to draw out excess moisture, before making it. Rinse off the salt before using of course.

thanks bubba – ms p is going to try it.

I’m pretty sure Tzatziki can be made in advance… I’ll check with GF. I’d make the cucumber chunks a little larger.

pain master said:

I’m pretty sure Tzatziki can be made in advance… I’ll check with GF. I’d make the cucumber chunks a little larger.

Don’t listen to me… GF says the same as Bubba, and GF adds that she has tried the salting method to draw out the moisture, but even then the cuc was mushy 24 hours later.

pain master said:

I’m pretty sure Tzatziki can be made in advance… I’ll check with GF. I’d make the cucumber chunks a little larger.

Yes you can but made fresh is best, and it only takes a moment.

I dislike tzatziki and don’t eat it.

pain master said:

pain master said:

I’m pretty sure Tzatziki can be made in advance… I’ll check with GF. I’d make the cucumber chunks a little larger.

Don’t listen to me… GF says the same as Bubba, and GF adds that she has tried the salting method to draw out the moisture, but even then the cuc was mushy 24 hours later.

the purpose of salting a vege is to draw off moisture and soften it.

Happy Potter said:

pain master said:

pain master said:

I’m pretty sure Tzatziki can be made in advance… I’ll check with GF. I’d make the cucumber chunks a little larger.

Don’t listen to me… GF says the same as Bubba, and GF adds that she has tried the salting method to draw out the moisture, but even then the cuc was mushy 24 hours later.

the purpose of salting a vege is to draw off moisture and soften it.

True, but if the cuc is left unsalted in Tzatziki for a period of time, the water in the cuc draws out and into the yoghurt, making it a watery mess. So if one salts it first, then one hopefully can remove enough moisture in the cuc to stop the Tzatziki going all watery-like.

And I concur, best made on the day as it doesn’t take much time to whip up.

thank you on behalf of ms.p. she prepared the cuey last last and made the tzatziki before she left.

all the tzatziki was eaten
- so either they were all polite or preparing the cucmber by salting the night before worked -
thanks all

also drain the yogurt to get the water out, I use a mouslin (sp) cloth