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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)