Cucumber and Yogurt Salad (Tzatziki) Recipe

2 Cups Yogurt
1 large Cucumber, peeled, seeded and diced
2 cloves garlic, ppeled
2 to 3 teaspoons white wine vinegar
2 teaspoons chopped fresh mint
2 teaspoons snipped fresh dill
Salt
Ground white pepper
1 tbsp extra vrigin olive oil

Set a very fine mesh sieve or a colander lined with a coffee filter or several layers of cheesecloth over a bowl. Add yogurt, and let drain at room temperature for at least 2 hours or covered, in the refriegerator for up to 24 hours.
In a colander toss together diced cucumber and 1 teaspoon salt - let stand to drain for a half hour. Press the excess water out of the cucumbers, rinse quickly, and blot dry.
Mash together 2 cloves garlic and 2 or 3 pinches of salt until a paste is formed.
Combine the yogurt, cucumber, and garlic in a medium bowl along with the vinegar, mint, dill, and salt and white pepper to taste.
Drizzle tablespoon of olive oil over the salad and serve.