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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Greek yogurt, if you can find it, is incredibly thick and creamy and a delight to eat. It shows up in several guises on the Greek table as a savory dip, in sauces, or for dessert. Active time: 15 min Start to finish: 1 1/4 hr (includes draining) Ingredients:
2 cups plain whole-milk yogurt (14 to 16 ounces; preferably greek) |
1 (14- to 16-ounce) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored |
1 1/2 teaspoons kosher salt |
2 medium garlic cloves |
Directions:
1. If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
2. While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
3. Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.
4. Cooks' note: Cucumbers in yogurt can be made 2 hours ahead and chilled, covered. Bring to room temperature before serving.
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