1 cup non-fat, plain yogurt
1/2 large cucumber, peeled, seeded, grated, and squeezed dry
1 clove garlic, pressed
1 teaspoon olive oil
1 teaspoon finely chopped fresh dill
1 teaspoon lemon juice
1/4 teaspoon coarse salt
1. To make the yogurt cheese, line a fine-mesh sieve with several layers or cheese cloth or a paper, basket-type coffee filter (in these pictures I used a piece of flour-sack towel). Add the yogurt and put the sieve over a bowl. Cover the sieve with plastic wrap and let it sit in the fridge for several hours or overnight. The yogurt liquid will drain leaving a very thick blob of lovely, tangy, yogurt cheese.

2. Combine the yogurt cheese and remaining ingredients in a medium bowl and stir well to combine. Cover and refrigerate at least several hours or over night.

Makes about 1 cup
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