*Yogurt comes with many different CHO counts so adapt your recipe if you need to.
Place cheesecloth or paper towel in a sieve and strain yogurt over a bowl for 3 hours at room temperature. (If you leave for longer the yogurt becomes even thicker, just adapt the CHO count to the total grams in the recipe).
Next cut one English cucumber in half, then cut each half lengthwise. Scrape the seeds with a spoon, leaving the firm flesh and green skin. Discard seeds. Grate the cucumber with the skin and place in dish. Add 1 TBSP coarse salt and toss slightly. Leave for 3 hours at room temperature.
After the yogurt has drained for 3 hours you will have about 367 grams remaining or 2 ½ cups. Place in mixing bowl. Set aside.
Over the sieve take the cucumber in your hands and squeeze, removing the excess liquid. This will take about 20 - 25 squeezes. (I’ve taken a short cut and the Tzatziki is way too salty). The cucumber becomes denser and the original 200 grams (1 ½ cups) grated cucumber becomes about 60 grams (¼ cup).
Add cucumber and sour cream to yogurt and mix. Next add lemon juice, garlic and dill. Mix and place in serving dish. Refrigerate until you serve. Will keep for up to 2 days refrigerated.