Ingredients
4 cucumbers, peeled and cut into slices or triangles
1 12 pints plain yogurt
2 tablespoons salt
1 teaspoon ground black pepper
1 tablespoon fresh diced mint
1 garlic clove
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place sliced cucumbers in strainer and sprinkle salt on them. Set aside. Crush garlic and mash together with mint with mortar and pestle or with wood spoon. Combine yogurt and garlic/mint mixture together. Stir well. Fold in cucumber slices and serve cold, with a mint garnish.