Ingredients

• 2 cups plain whole-milk yogurt
• 1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated
• 1 teaspoon coarse kosher salt
• 2 tablespoons (packed) finely chopped fresh cilantro
• 4 teaspoons finely chopped fresh mint

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Instructions

1. Line strainer with cheesecloth and place over bowl. Add yogurt; cover and refrigerate at least 2 hours and up to 1 day.
2. Combine drained yogurt and grated cucumber in small bowl. Add coarse salt, chopped cilantro, and chopped mint; mix well. Cover cucumber raita and chill at least 30 minutes and up to 2 hours.