2 cups whole-milk yogurt, drained in a yogurt cheesemaker or cheesecloth for several hours
1 tsp salt
1 1/2 cups finely diced or grated, peeled, seeded cucumbers (about 2 medium cucumbers)
1 clove garlic, peeled and minced
1/2 tsp cumin
2 Tbsp minced fresh mint and/or cilantro, plus extra for garnish
2-3 tsp minced hot chilies or chili paste, or 1/4 tsp cayenne pepper (all optional)
Place the minced or grated cucumbers in a strainer, and sprinkle with the salt. Let cucumbers drain for several hours, stirring occasionally. Discard the liquid. Mix the cucumbers with the drained yogurt and the remaining ingredients. Refrigerate, covered, for a few hours, for the flavors to meld. Garnish with fresh mint or cilantro. Yields about 3 cups.