Instructions: Line sieve with double thickness of cheesecloth; set over bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup.

Peel and grate English cucumber into another sieve; sprinkle with half of the salt. Let drain for 1 hour.

In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup]

Dixon "Portable Meals: Snacks to Go"

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