-
1
NOTE: While I use cheesecloth for this recipe, you can substitute coffee filters and adjust for the different material.
-
2
First, strain the yogurt the night before.
-
3
To do this, line a colander with cheese cloth (a large piece doubled over).
-
4
Put the yogurt in the cheese cloth and wrap it up with a knot on top.
-
5
You can either leave the yogurt in the colander and put the whole things in a large bowl OR hang the bag of yogurt over a tall bowl or a large pitcher so it will slowly drip water out.
-
6
I normally use large paper clips to fasten it to the sides of a large plastic pitcher.
-
7
Let it sit like this, draining in the fridge overnight (at least 10 hours).
-
8
In the morning, toss the liquid away.
-
9
The next day, cut the cucumbers lengthwise and scrape out all the seeds.
-
10
Grate the cucumbers and sprinkle with 1 tablespoon of salt.
-
11
Line the strainer with cheesecloth and lay the cucumber on it.
-
12
Leave them in a strainer for about 20-30 minutes to draw out all the moister.
-
13
Fold the cheesecloth up and squeeze them out well.
-
14
You can also blot them with paper towels.
-
15
Do everything you can to get all the liquid out of the cukes.
-
16
The less liquid in the cukes and yogurt, the thicker the dip will be.
-
17
Now, in a food processor or blender, combine the cucumber, minced garlic, lemon juice, olive oil, black pepper, and dill until well combined.
-
18
Pour this mixture into the yogurt and mix well.
-
19
Salt to taste.
-
20
REFRIGERATE FOR AT LEAST TWO HOURS.
-
21
This is essential as it allows the flavors to mix.
-
22
It won't taste right until it sits in the fridge.
-
23
It's even better if you leave it overnight (the flavors intensify).
