6 Hrs 20 Min
Original Recipe Yield
32 ounces plain (greek if you can find it) yogurt
1 large cucumber, peeled and shredded
2 cloves garlic, minced
1 tablespoons distilled white vinegar
5 T. extra virgin olive oil
sea salt to taste
Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
Drain as much excess liquid from the cucumber and garlic as possible.
In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.
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