If you're using plain whole milk
yogurt, line a small sieve
with a coffee
filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater
into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers
to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash
and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.
Yield: 1 1/4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy