2. Choose the correct function. Go to sleep.

3. After the yogurt is made, cover the sieve with four layers of gauze, filter it and put it in the refrigerator for 4-5 hours. The filtered yogurt is Greek yogurt.

4. Turn out the prepared Greek yogurt from the gauze and filter out whey, lactose and water.

5. Before making Greek yogurt sauce, peel the cucumber and clean the filaments. Chop some cucumber skins, add shredded cucumber, grab a spoonful of salt and marinate for 10 minute.

Put the mixed shredded cucumber and yellow melon skin into four layers of gauze and squeeze out the water for later use.

6. Start making Greek yogurt sauce and add olive oil.

7. Add spare chopped cucumber and shredded lemon peel and squeeze in half a cup of fresh lemon juice.

8. Stir well, add freshly ground black pepper, cover with plastic wrap, and refrigerate overnight for better taste.

9. Cucumber skin can be replaced with mint leaves and mixed with yogurt.