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.