3 November 05

2 cups (480 ml) plain, full fat yogurt

1/4 English cucumber, seeded

2 large garlic cloves, crushed to a paste with 1/4 teaspoon sea salt

Line a sieve with paper towels and set it over a large bowl.  Add the yogurt to the colander and let drain, covered and chilled, for 2 to 4 hours until very thick.  Transfer the yogurt to a bowl.

Grate the cucumber and squeeze out the water with your hands.

Add to the yogurt, along with the garlic.

Mix well and season to taste.  Refrigerate until serving.

Makes 1 - 1/4 cups (480 ml)