Monday, April 19, 2010



2 lb. container non-fat plain yogurt, drained through cheesecloth (see step 1 under instructions)
1 large English cucumber, grated on medium/large setting, drained (step 2 under instructions)
Juice of 1/2 lemon
1 clove garlic, pressed
1 Tbsp. fresh mint, finely chopped
1 Tbsp. fresh dill, finely chopped
Sea salt, to taste
Freshly ground black pepper, taste


(1) To prepare the yogurt (so it is like Greek-style yogurt), you have to drain as much liquid as possible from the yogurt. To do this you will need: cheesecloth, a colander, a large bowl/pot that the colander will fit into (to catch the liquid), and a small plate and/or bowl to set on top as a press. First, set the colander into the bowl/pot. Then line the colander with the cheesecloth (use a long enough piece of cheesecloth so there is extra on each side -- for folding over the yogurt). Set the yogurt on top of the cheesecloth, and fold the sides of the cheesecloth over the top of the yogurt. Set the plate and/or bowl over the top as a weight (to drain the liquid faster). Cover with plastic wrap and set in the refrigerator at least 4 hours or can be left overnight. Discard the yogurt liquid.

(2) In more cheesecloth, put the grated cucumber, gather excess cloth on top, and with your hands, squeeze out as much of the liquid from the cucumbers as you can.

(3) In a large bowl, add together the drained yogurt and drained, grated cucumber. Mix well. Add the remaining ingredients -- lemon juice, garlic, mint, dill, salt and pepper, to taste. Mix well.

It is ready to be served, with pitas, or alone, as a side dish.

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