Greek Style Cucumber and Yogurt Dip with Dill

Start this early in the day, or the night before.

Drain 6 cups yogurt overnight or for several hours to make a yogurt cheese. This can be done with a cheesecloth over a bowl, or by putting it in a coffee filter over a strainer and bowl.

Grate 3 hothouse English cucumbers, unpeeled, sliced lengthwise in half, removing seeds.
Toss in bowl with 3 T. coarse salt, and let chill for 3 hrs.

Squeeze dry cucumbers, and place in bowl with the following dressing:

the yogurt cheese, drained
1 1/2 cups sour cream
6 T. fresh lemon juice
6 T. fresh dill
3 cloves garlic, minced

Serve with sliced wedges of pita bread