How to do it:
1. Place the yogurt in a cheesecloth-lined strainer or coffee filter. Set the strainer in a bowl and drain for at least 8 hours in the refrigerator.

2. Combine the yogurt and cucumbers.

3. Add the garlic, cumin, turmeric, salt and pepper.

4. The sauce can be served chunky or pureed until smooth. It is ready to serve now, or it may be refrigerated for later use. Stir the sauce and adjust seasoning if necessary before serving.

Yield: 32 fluid ounces

How to do it:

Line a colander or sieve with a large paper coffee filter. Plate the colander or sieve over a deep bowl. Put the yogurt into the filter, cover with waxed paper and place in the refrigerator. Leave it undisturbed for 24 hours or until no more liquid (whey) drains from the yogurt. Remove the yogurt from the filter and place it in a bowl.

Cut the cucumber into quarters and remove the seeds. Finely chop the cucumber and place it on paper towels to drain some of the excess moisture. After allowing it to drain, combine the cucumber, olive oil, vinegar and garlic into the yogurt. Season to taste with salt and pepper. Return the the refrigerator and allow it to rest for at least 1 hour before serving.

It goes quite well with lamb.