1. First, we will make the yogurt cream. 2. Put a coffee filter in a strainer. Put the strainer into a bowl to catch the liquids that run off from the yogurt. Next, put the one cup of plain yogurt into the coffee filter. Cover and place in the refrigerator overnight. This will drain off liquids from the yogurt and make it thicker with a consistency like sour cream. You can let it drain up to 24 hours if you wish, but overnight will be okay. 3. The next day, peel a cucumber (I use a potato peeler). Slice the cucumber in half lengthwise. Take a spoon and scrape out the seedy portion in the middle. Shred the cucumber on a cheese shredder or using the shredding attachment in your food processor. 4. Take 1/3 cup of shredded cucumber and squeeze out the juice into a separate bowl. 5. Remove the thickened yogurt from the coffee filter and place in a mixing bowl. Add the sour cream, minced garlic, olive oil, salt, shredded cucumber and cucumber juice. 6. Mix well then cover and refrigerate if not using immediately. ---------------------------------------------------------------------------
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