- 32 ounces plain yogurt
- 1 large English cucumber, peeled and shredded
- 5 cloves garlic, minced
- 3 tablespoons distilled white vinegar
- 1/4 cup extra virgin olive oil
- salt to taste
step 1: Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
step 2: Drain as much excess liquid from the cucumber and garlic as possible.
step 3: In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.