SERVES 4 -6 , 1 1/2 cups Ingredients: • 1 cup plain yogurt made into Yogurt Cheese • 1/3 cup sour cream • 1/3 cup cucumber, shredded • 1 tablespoon juice of 1/2 cup cucumber • 1 clove garlic, (minced) • 1 teaspoon extra virgin olive oil • 1/4 teaspoon sea salt Method: 1.1st day: Making the yogurt cheese. Put cheese cloth or a coffee filter in a strainer. Put the strainer over a bowl to catch the whey that runs from the yogurt. Put in your yogurt, cover and place in the refrigerator overnight. This will give the yogurt a consistency of soft cream cheese. Draining overnight should do the trick. 2. 2nd day: Preparing the cucumber. The next day, peel a cucumber. Cut cucumber in half lengthwise. With a teaspoon, scrape out the seeds and discard. Grate the cucumber on a microplane or cheese shredder. Take 1/2 cup of shredded cucumber and squeeze out the juice into a separate bowl. 3. Putting the sauce together. Remove the yogurt cheese from the cheese cloth and place in a mixing bowl. Add the sour cream, garlic, olive oil, salt, cucumber (shredded) and cucumber juice. Mix well then cover and refrigerate if not using immediately. Chef's Note: Variations to this recipe can be made by adding minced mint leaves, basil leaves, dill, lemon juice, oregano or fenugreek.
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