Tzatziki

1 qt organic whole milk yogurt
9# organic cucumbers
4 ea jalapenos, ribs and seeds discarded, minced
3 cloves garlic, minced
2 bn scallions, white and light green only, sliced thin
¼ cup tightly packed shredded mint
2 Tbsp Kosher salt
2 tsp white pepper
2 cups sour cream
juice of 2 lemons

- 2 days prior: empty yogurt onto cheesecloth; gather up edges and tie with string to form a completely enclosed bundle; tie bundle to a wooden spoon or similar object and suspend over a sufficiently tall container; refrigerate for 2 days. The result should have the consistency of cream cheese.
- Cut cucumbers into large dice and thoroughly mince in food processor. Remove cucumber pulp to cheesecloth or tea towel, gather up sides and squeeze out as much moisture as possible. (This may be done in several batches.) The result should feel quite dry to the touch.
- Combine yogurt “cheese,” cucumber pulp and remaining ingredients in large bowl. Serve as a dip or try as a condiment with roasted lamb, salmon or tuna.