Friday, May 20, 2005


2 cups plain yogurt (not low-fat or nonfat)
1 medium English cucumber, peeled, halved and seeded
3 tablespoons fresh dill, finely chopped
1-2 garlic cloves, minced
1 tbs fresh-squeezed lemon juice
salt, to taste

Line a large strainer with 3 layers of cheesecloth and place over a large bowl. Spoon yogurt into lined strainer and set aside at room temperature for 3 hours to drain (there should be room at the bottom for the liquid to collect). Discard liquid and transfer yogurt to medium bowl.

Meanwhile, coarsely grate cucumber. Place in a second strainer and let stand at room temperature to drain, about 3 hours. Discard liquid. Squeeze any excess moisture from cucumber.

Combine cucumber, dill, garlic, lemon juice and yogurt. Add salt to taste. Serve within one day.

Note: Here’s a little secret. If you don’t have cheesecloth, line the strainer with a triple layer of good quality paper towel. It will wick away the moisture and let it drain away without absorbing the yogurt itself.

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