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Strain the yoghurt mixture by pouring it into a coffee filter or double layer of cheesecloth set over an empty container to catch liquid as it drains. Cover and refrigerate overnight.
Shred the cucumber and place it in a fine mesh strainer set over an empty container to catch liquid as it drains. Cover and refrigerate it for a few hours.
In a medium bowl, stir the strained yoghurt, drained cucumber, and remaining ingredients. Cover and refrigerate it for an hour or more to meld flavors. Serve chilled.