Of course, if someone was vacationing in Turkey, you probably tried haydari, and other sauce-based fermented dairy product - Tzatziki (Tzatziki). Due to the fact that there are many variations of these sauces, it is not difficult to become confused. But I will tell you how to distinguish them - in Haidari never put cucumber. Let's start in order. Yogurt take milk at room temperature, add the dry yeast from the sticker and mix thoroughly. All this is convenient to do it in specialty glass divisions, which included a thermos for the fermentation of sour milk products brand Oursson. The glass is designed for 1 litre of finished product. I liked that the starter culture is packaged in portions, there is no need to produce accurate weighing, to do complex calculations encountered when using industrial starter cultures.

Fermented milk should be kept at a temperature of 35-40 degrees 6-10 hours. I closed the glass lid and put in a large thermos, because the way provided by the manufacturer. In a thermos pre-poured boiling water, thanks to which it creates the need for fermentation temperature. Made a starter I am a night and early in the morning was ready a wonderful fresh yogurt, thick and very tasty. Before use it needs to cool the refrigerator to a temperature of 4-6 degrees, which I did. The finished yoghurt is formed such that air bubbles on the vessel walls.

For the sauce you need thick yogurt, although the yogurt is a good consistency, additionally it leans on the fabric to make even more dense.

While yogurt otzivite, let us study the other components of the sauce. In the bowl of a blender place the peeled garlic, leaves fresh mint, and peanuts. Peanut I tried to crush with a rolling pin, but decided that a blender will do for me is better.

Delicate cheese and ricotta as well load it into blender. From pepper cut a slice and add with the rest. All grind until smooth.

Mix the resulting mass with separated yogurt, add salt to taste, finely chopped dill (leaves only) dropwise and lemon juice, stirring all the time. The amount of lemon juice pick up to your taste.

Before serving the sauce stand in the refrigerator at least two hours. During this time he will acquire a more pronounced flavor and more density.