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Probiotic Garlic Yoghurt, served fresh
Fresh, garlicky yoghurt with probiotic effect

Probiotic garlic yoghurt

Author: Flavelo
Recipes Side Dishes
This dip is the joker of Mediterranean and Middle Eastern cuisines: Tzatziki base in Greece (without cucumber), Haydari relative in Turkey. The key is quality, thick yoghurt and the power of fresh garlic. Since there is no heat treatment, live bacterial cultures in yoghurt remain intact, acting as a true probiotic bomb for the body, while garlic works as a natural antibiotic.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 130 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Garlic press - for crushing
  • Whisk - for creaminess

Allergen Information

⚠️ Milk

Instructions

1 ✓

Crush garlic with a press, or mash to paste with a knife using a pinch of salt.

Tip: Salt helps break down garlic cell walls, so you get more intense flavour and creamier texture.
2 ✓

In a bowl mix yoghurt with olive oil and lemon juice until you get a homogenous, silky cream.

Tip: Oil emulsifies with yoghurt, enriching its texture.
3 ✓

Stir in garlic paste, salt, pepper and chopped parsley.

Tip: Taste it! Ratio of lemon juice and salt is a matter of taste.
4 ✓

Put in fridge for at least 30 minutes before serving.

Tip: During resting flavours meld (diffusion), garlic power permeates the yoghurt.
5 ✓

Serve with roast meats, as vegetable dip or with pitta bread.

Recipe FAQ

Yoghurt became too runny.
Use Greek yoghurt, or strain plain yoghurt through a muslin cloth/sieve for a few hours.
How long does it keep?
In fridge for 3-4 days, but garlic taste gets stronger day by day!

Ingredients

  • 500 ml Thick Greek yoghurt (live culture)
  • 3 cloves Garlic
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Extra virgin olive oil
  • 1 bunch Fresh parsley
  • 0.5 tsp Salt
  • 0.5 tsp Freshly ground black pepper