12 ounces of goat or sheep’s milk yoghurt
2 english cucumbers
1/2 cup of freshly chopped dill
2-4 garlic cloves
2 tablespoons apple cider vinegar
2 tablespoons dried oregano
Sea salt

Using a strainer over a medium-sized bowl, strain yoghurt for 6-hours to overnight. You can also do this using a cheese cloth over a small bowl. The result will be a thick, Greek yogurt-style consistency. Place strained yogurt in large bowl and set aside.

Taking a cheese grater, using large holed-side, grate cucumber into small bowl. Once grated, sprinkle with salt and set aside for 10 minutes. Taking a cheesecloth or thick paper towel, then strain and squeeze the excess water out of the cucumber. A lot of water should come out, leaving with damp cucumber shreds. Add to bowl of yogurt.

Taking a zester, zest garlic cloves into bowl of yogurt. This creates a fine consistency but you can also mince the garlic to add. We like it very garlicky but use your judgement.

Add vinegar, salt, pepper and oregano to bowl. Mix well. Serve with raw vegetables!