Cucumber Garlic Dill Tzatziki

How it scored 85 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Yogurt
  A fermented dairy product made by culturing milk with lactic acid bacteria.
  Low
• 2 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 3 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 4 Milk Protein Concentrate
  Concentrated dairy protein product (40-90% protein) made by ultrafiltration of skim milk; contains both casein and whey proteins.
  Low
• 5 Starch
  A polysaccharide carbohydrate (long chains of glucose) extracted from grains or tubers, used unmodified or modified.
  Safe
• 6 Gelatine
  Gelatine (E428) is a protein derived from animal collagen, typically from pig or cow skin and bones.
  Low
• 7 Pectin
  Pectin (E440a) is a natural soluble fiber polysaccharide found in fruit cell walls.
  Low
• 8 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 9 Cucumber
  Fresh fruit of Cucumis sativus, a member of the gourd family, consumed raw or pickled.
  Safe
• 10 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 11 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 12 White Vinegar
  Distilled vinegar (typically 4–7% acetic acid in water) made by acetic-acid fermentation of distilled alcohol.
  Low
• 13 Dill
  Aromatic herb (Anethum graveolens); the leaves (dill weed) and seeds are used as spice/herb.
  Safe
• 14 Natamycin
  Polyene macrolide antifungal produced by fermentation of Streptomyces natalensis; binds ergosterol in fungal membranes.
  Low
• 15 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 16 propionibacterium freudenreichii shermanii —