Ingredients
1 medium cucumber, peeled, halved lengthwise, and seeded
1 cup plain whole-milk yogurt, Greek or Greek-style (see note)
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh mint leaves and/or dill leaves
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
Directions
1
Shred the cucumber on the large holes of a box grater. Whisk the yogurt, oil, mint, and garlic together in a medium bowl. Stir in the cucumbers and season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days.)
2
TO MAKE GREEK-STYLE THICKENED YOGURT: Make sure the yogurt doesn’t contain modified food starch, gelatin, or gums—they prevent the yogurt from draining. You can use whole, low-fat, or even nonfat yogurt to make the thickened yogurt, but whole-milk yogurt tastes best. Use 16 ounces (2 cups) of yogurt for this recipe.
3
Line a fine-mesh strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup liquid and has a creamy, thick texture, 10 to 12 hours (it can stay in the strainer for up to 2 days).
4
Transfer the yogurt to a clean container, discarding the drained liquid, and refrigerate for up to 1 week.
5
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