2 containers plain yogurt (totaling 400 grams) strained for 24 hours
     May use a combination of goat and sheep or goat and cow’s

Half a cucumber, peeled and roughly grated
     Be sure to squeeze out as much excess water as you can to prevent a watery
     consistency to your sauce

5 – 8 cloves roasted garlic (or 3-4 cloves raw garlic), finely minced

Juice from ½ lemon or to taste

1.5 – 2 Tbsp extra virgin olive oil

Salt, generous 2 pinches