Peel and finely shred the cucumber. Place it in a fine strainer and allow to drain into a bowl in the fridge for several hours.
2
Line a strainer large enough to hold the yogurt with a coffee filter or piece of cheesecloth. Scoop the yogurt into the strainer and drain into a bowl in the fridge for several hours.
3
Combine strained yogurt and cucumber in a large bowl. Discard whey from yogurt or use it in a bread or cake recipe. Add the cucumber juice to your water or discard as well.
4
Grate the garlic extremely fine using a micro-plane or crush with a knife. Add to yogurt along with salt and mint (if using).
5
Stir until all ingredients are fully combined. Cover with plastic wrap and allow to flavors to blend in the refrigerator for a few hours. Taste for salt and serve garnished with olive oil.
Ingredients
3large cucumbers
2qtsfull fat plain yogurt
2large clove garlic
1 ½tspkosher salt
2tbspfinely chopped mint
Directions
1
Peel and finely shred the cucumber. Place it in a fine strainer and allow to drain into a bowl in the fridge for several hours.
2
Line a strainer large enough to hold the yogurt with a coffee filter or piece of cheesecloth. Scoop the yogurt into the strainer and drain into a bowl in the fridge for several hours.
3
Combine strained yogurt and cucumber in a large bowl. Discard whey from yogurt or use it in a bread or cake recipe. Add the cucumber juice to your water or discard as well.
4
Grate the garlic extremely fine using a micro-plane or crush with a knife. Add to yogurt along with salt and mint (if using).
5
Stir until all ingredients are fully combined. Cover with plastic wrap and allow to flavors to blend in the refrigerator for a few hours. Taste for salt and serve garnished with olive oil.
AuthorMelanieCategoryMiscellaneousDifficultyBeginner