4 cups plain yogurt
2 large cucumbers, peeled and seeded
2 teaspoons salt
1/2 cup sour cream
1 tablespoon white wine vinegar
Juice of 2 fresh lemons (about 1/4 cup)
4 cloves fresh garlic, minced
3 tablespoons minced fresh dill
2 tablespoons minced fresh mint
Salt and freshly ground black pepper to taste

1. Place the yogurt in a cheesecloth-lined sieve set over a bowl. Let the yogurt drain in the refrigerator for at least 4 hours, preferably overnight. After it drains, discard the liquid. Transfer the thickened yogurt cheese to a large bowl.
2. Grate the cucumber, toss it with 2 teaspoons of salt and place it in another sieve set over another bowl. Let the cucumber drain in the refrigerator for 4 hours. After it drains, discard the liquid. Squeeze as much liquid as you can from the drained cucumbers, and then add them to the yogurt.
3. Mix in the sour cream, vinegar, lemon juice, garlic, dill and mint. Season to taste with salt and pepper.

You can serve the tzatziki right away, or let it rest in the refrigerator for a few hours to let the flavors develop.

Serve with pita bread wedges or pita chips. Makes about 4 cups.

Note: You can skip the strained yogurt process in Step 1 by substituting 2 cups of Greek yogurt. That style of yogurt is already thick and creamy without being drained. It is also more authentic, but costs twice as much.