Greek Tzatziki

Photo: Beverley Ann D'Cruz

Ingredients

16 ounces plain yogurt, preferably full-fat

1 small organic cucumber peeled, seeded

2 garlic cloves minced

1 1/2 tablespoons extra-virgin olive oil

Salt to taste

Preparation

Place the yogurt in a large double cheesecloth and tie together like a pouch. Hang this over the kitchen sink and let it strain for about 2 hours. Or, strain the yogurt through a fine mesh sieve set over a bowl. The yogurt should be the consistency of sour cream. Place the yogurt in a bowl.

Grate the cucumber. Take a handful at a time and press the cucumber between the palms of your hands until most of the liquid is squeezed out. Add to the yogurt. Toss together with the garlic and olive oil, and season to taste with salt. Chill 1 hour.

This recipe yields 2 cups.