Ingredients

32 ounces plain yogurt
1 large English cucumber, peeled and shredded
5 cloves garlic, minced
3 tablespoons distilled white vinegar
1/4 cup extra virgin olive oil
salt to taste

Directions

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.