Instructions: In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.

Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.

This recipe yields 1 cup.

Variation: For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley.

Yield: 1 cup

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