This is a great recipe...but,unless you know before hand you have to use Greek yogurt (because it is not as watery as regualr)and make sure you strain it well, it won't turn out restaurant style!. I use a cheese cloth, triple fold it and lay it in the bottom , with enough left to fold over the yogurt later, in a colander which sits over a bowl so the water drips through, stir up the yogurt and place upside down, leaving the container over it in the fridge. Occasionally after several hours I will take off the container and fold the cloth over the yogurt to squeeze out some of the water. I usually do this over 2 days for maximum results. I also peel,seed and dice the cucumber ahead of time, wrap with paper towels, changing them out to absorb some of the water. This first time we used this recipe it was very watery, but with a little practice we finally got it perfect! We really enjoy using this recipe.
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This is a great recipe...but,unless you know before hand you have to use Greek yogurt (because...