1 pound (1 pint) plain organic yogurt (whole milk )
1 organic hothouse cucumber, unpeeled and seeded
1 to 1 1/2 tablespoon high quality sea salt
1/2 cup organic sour cream
1 to 2 tablespoon organic apple cider vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon organic olive oil
1 1/2 teaspoons minced organic garlic
1 1/2 teaspoons minced organic fresh dill
Pinch freshly organic ground black pepper
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl.
Grate the cucumber and toss it with 1 tablespoon of high quality sea salt; place it in another sieve, and set it over another bowl.
Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl.
Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.
Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper.
You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend.
Serve chilled or at room temperature.