Tzatziki Cucumber Dipping Sauce - cooking recipe

Ingredients

4 cups plain yogurt, regular
3 large cucumbers, peeled and seeded
salt
3 garlic cloves (or more to taste)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
fresh ground pepper (optional)
1/4 cup freshly chopped mint leaf (or to taste) (optional)

Preparation

Line a sieve with a double thickness of dampened cheesecloth.
Spoon in yogurt and set the sieve over a bowl.
Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
Shred or cut cucumber into julienne strips.
Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
Rinse and gently pat dry.
In a mortor and pestal muddle the garlic into a bit salt.
Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
Mix well.
Serve or refrigerate for a day or two so flavors mingle.
Stir again before serving and sprinkle with additional minced mint leaves if desired.