Line a strainer with cheesecloth or coffee filters and place over a small bowl. Mix yogurt and salt together. Pour into the strainer, cover, and place in the fridge.

Allow to drain for 8−12 hours; the longer you leave it, the more pronounced the flavor.

Store in a covered container in the fridge for up to 2 weeks. To serve, drizzle with olive oil, sprinkle with paprika, za’atar, or dukkah, and accompany with pita bread for dipping.

First published Edible Alaska Summer 2024.