This traditional Greek meze is easy to make at home. The ingredients are simple but used the right way will yield amazing flavor. I begin by straining non-plain yogurt. You can use the plain yogurt of your choice. The process is the same as making yogurt cheese and the consistency is up to you. I didn't want it quite as thick as yogurt cheese so I strained it for 12 hours. Granted, this might still be thicker than you prefer but it's half as long as when I made the yogurt cheese. Besides, no matter how long you strain it before you make any recipe, the yogurt continues to give off whey. You then decide to either mix it in to whatever you've made or strain it off as it appears.
8 oz. yogurt cheese
1 clove garlic, minced
1/2-1 cucumber, peeled, seeded, and diced or shredded
juice of half a lemon
heaping tbsp chopped fresh dill
salt & pepper to taste
Combine all of the ingredients and then chill for a couple of hours to let the flavors develop. Use as a condiment for lamb or chicken or dip into it with warm pita bread. It's just good no matter how you eat it.