Yield: About 2 cups
Yogurt, strained (method follows) - 2 cups
English cucumber, peeled, shredded, drained) - 1
Garlic, fine chop - 1 clove
Mint, chopped - 1 Tbsp.
Dill, chopped - 1 Tbsp.
Lemon juice - 1 oz.
Salt - to taste
Pepper - to taste
Combine all ingredients and refrigerate overnight. Serve with pita.
Start with 4 cups plain whole-milk yogurt to yield 2 cups for recipe. Line strainer with cheesecloth; set strainer over bowl (strainer must not touch bottom of the bowl). Place yogurt in strainer; allow to drain overnight in refrigerator. Discard liquid.