- 24 ounces plain yogurt
- 8 ounces sour cream
- 2 to 3 tablespoons coarsely chopped peanuts
- 4 to 5 cloves garlic, minced
- 1 small red onion, diced small
- 3 to 4 tablespoons sugar
- 1 to 2 teaspoons salt
- 1 teaspoon cumin
- 1 fresh chile, minced
Line a fine mesh strainer with two layers of cheesecloth. Use enough cloth so it hangs over the sides.
Hang strainer in a bowl so there is 1 to 2 inches of space between the bottom of the strainer and the bottom of the bowl. Pour yogurt in the strainer and cover with plastic wrap. Refrigerate overnight. Pour out yogurt liquid at least once if using a small bowl.
When done, yogurt should be very thick. Discard water and place yogurt with the remaining ingredients into another bowl. Fold ingredients several times, using more seasoning if necessary. Let flavors marry for at least an hour. Serve cool or at room temperature.
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