Creamy and luscious, this recipe is for keeps, especially if you have an affinity for yoghurt and cheese like I do!



  • Greek yoghurt: 1 tub (500gms)
  • Salt: 1/2 tsp (or to taste)
  • Garlic: 1 clove, crushed and grated (add one more clove if you prefer)
  • Cilantro: 1 tbsp, finely chopped
  • Olive oil: To drizzle


  • Mix all ingredients well in a bowl
  • Place a strainer in a bowl and line it with a muslin cloth
  • Pour the yoghurt mixture into the muslin cloth
  • Tie the muslin as tightly as possible, ensuring that the yoghurt is safely held within it without any leakage
  • Place it back in the strainer and refrigerate for atleast 12 hours for all the excess water to drain out
  • Before serving, put the strained yoghurt into a bowl and gently mix to ensure uniform blend of flavour
  • Smoothen the surface, with a slight hollow at the centre
  • Garnish by putting cilantro in the centre and lightly drizzling a little olive oil around it
  • Serve with pita bread, crudites or crackers

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