Tzatziki

32 ounces plain yogurt

1 large English cucumber, peeled and shredded

5 cloves garlic, minced

3 tablespoons distilled white vinegar

¼ cup extra virgin olive oil

salt to taste

Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.

Drain as much excess liquid from the cucumber and garlic as possible.

In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.