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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]1 pt of yogurt (strain 3+ hours)
1 cucumber unpeeled/seeded/shredded (salt and strain for 3+ hrs)
1/2 cup sour cream (optional)
1tbsp white wine vinegar
2tbsp lemon juice
1tbsp olive oil
1/2-1.5 tsp minced garlic
1.5 tsp fresh dill

Mix[/quote]

Can you give more details on how to properly prep the cucumbers?[/quote]

DP -- peel the cucumber, grate on the large holes of a box grater into a bowl, sprinkle with salt and let sit (3 hours is unnecessary -- I do it in 15 minutes or so).

Then take a couple of paper towels and grab all the shredded cucumber, gather into a ball and squeeze out all the liquid.

Put the dry shreds in a clean bowl and add the rest. I don't strain the yogurt either -- I use full fat Fage greek yogurt.[/quote]

This could work too. My recipe specifically says not to peel the cucumber.

The reality is if you have too much liquid it will rise to the top and you pour it off like you do with regular yogurt.[/quote]
I always peel my cucumbers because I don’t like the wax coating they come with. [/quote]

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