SLOW COOKER (11)
QUICK BREADS (29)
|EVERY FEW MINUTES|
1 large container of plain Yogurt
1 seedless cucumber
1-3 cloves of garlic
1 table spoon of olive oil
1 tsp. salt
Pepper to taste
Put a tea towel in a colander laying flat then empty the container of yogurt into the towel and fold the edges over top of the yogurt and sit the colander over a large bowl and put in the fridge. Checking a few hours, drain the excess water from the bowl and put back into the fridge, leaving it there for at least 8 hrs.
After the yogurt is completely drained then chop the cucumber VERY fine…mincing it almost. Strain the water from that then add it to the strained yogurt in a bowl. Then add 1 to 3 cloves of garlic into the bowl, then the olive oil, salt and pepper.
Mix well. Then put in fridge, covered for at least 6 hrs stirring periodically. Serve Cold. Good for the life span of the yogurt’s expiration date.
Then that’s it!
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