1. Line a sieve with a double thickness of dampened cheesecloth. 2. Spoon in yogurt and set the sieve over a bowl. 3. Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy. 4. Shred or cut cucumber into julienne strips. 5. Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour. 6. Rinse and gently pat dry. 7. In a mortor and pestal muddle the garlic into a bit salt. 8. Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint. 9. Mix well. 10. Serve or refrigerate for a day or two so flavors mingle. 11. Stir again before serving and sprinkle with additional minced mint leaves if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
