Snacks Recipe

Kefir Tzatziki Dip

Transform your over-fermented kefir into a delightful tzatziki sauce with this simple recipe.

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Over-fermented kefir, with its pronounced tanginess, provides an excellent base for tzatziki, adding depth and probiotic goodness to this classic Greek condiment.

Over-fermented kefir is kefir that has gotten thicker and stronger over time and has separated in to curds (lumps) and whey (clear green liquid). It doesn’t mean it’s “gone off”- it’s actually extra powerful.  

Kefir Tzatziki is perfect as a refreshing dip, a spread for sandwiches, or a companion to grilled meats and vegetables. This tzatziki variation is not only delicious but also a fantastic way to reduce waste and make the most of your kefir.

Serves: 4

Prep time: *Overnight straining + 1 hour chilling

Cook time: 10 minutes


  • 1 cup over-fermented kefir (strained to achieve a thick, yogurt-like consistency – See recipe notes below)

  • 1 mini cucumber, thinly shredded

  • 2 cloves garlic, minced

  • 1 tbsp lemon juice

  • 2 tbsp extra virgin olive oil + extra to garnish

  • 1.5 tbsp dill + extra to garnish

  • 1/2 tsp sea salt



Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a sieve over a bowl, sprinkle with a little salt, and let it sit for 10-15 minutes to draw out moisture. Squeeze the cucumber to remove excess liquid.


If your over-fermented kefir hasn’t been strained yet, pour it into a cheesecloth, coffee filter or a fine mesh sieve placed over a bowl. Let it strain until it reaches a thick, creamy consistency, similar to Greek yoghurt. This could take anywhere from a few hours to overnight, depending on your preference for thickness.


In a mixing bowl, combine the strained kefir, squeezed cucumber, minced garlic, olive oil, and lemon juice. Stir well to ensure all the ingredients are evenly distributed.


Add salt to taste. If using, stir in the fresh dill. Adjust the seasonings according to your preferences.


Cover and refrigerate the tzatziki for at least an hour to allow the flavours to meld. The tzatziki will also thicken slightly as it chills.


Give the tzatziki a good stir before serving. It can be garnished with a drizzle of olive oil and a sprinkle of dill or paprika for an extra touch of flavour.


1. If your kefir is fresh, pour a out a glass and leave it on the countertop with a breathable cloth until it starts to separate in to curds and whey.

2. *Straining kefir: Pour 4 cups of milk kefir into a coffee filter or through layered cheese cloth or fine mesh sieve. Let the milk kefir sit and strain until it reaches the desired consistency – it yields about 1 cup strained kefir. The straining process may take a few hours to a day. Over-fermenting the kefir will speed up straining time. For this tzatziki dip, your kefir should be thickened to resemble greek yoghurt.

3. Save the whey strained from the milk kefir for other use.



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