2 cup whole milk yogurt, drained (500 ml)
1 medium English cucumber, peeled and grated
2 to 3 cloves of garlic, minced
handful chopped fresh mint, optional
Coarse salt and freshly cracked black pepper, to taste
1. Add the yogurt to a colander lined with cheesecloth and place over a bowl. Drain for a minimum of 2 hours or overnight in the refrigerator. If you don’t drain the yogurt, the tzatziki sauce will be looser.
2. Drain the grated cucumber and squeeze out the excess liquid. Mix yogurt with remaining ingredients. Season the mixture with salt and pepper and stir in the chopped mint. Makes about 1 ½ cups.