Diana's roasted garlic tzatziki

My adaptation of this classic Greek recipe relies on two steps: straining the yogurt for 24 hours and roasting the garlic. The former guarantees that the tzatziki has an exquisitely rich (but not runny) consistency, while the latter gives a mild garlic flavor. I occasionally use more than five garlic cloves - it all depends on your mood!

Ingredients

• 1 (500g) tub Greek yogurt
• 1 cucumber
• 5 cloves roasted garlic, mashed
• 2 tablespoons lemon juice
• 15 fresh mint leaves, chopped
• 2 tablespoons olive oil
• salt to taste

Method

Place yogurt in a paper coffee filter, piece of kitchen roll, or 4 layers of muslin (cheesecloth) set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.
Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.