Strain the yogurt (optional). See notes for how to do that.
Grate the cucumber through the large holes of a box grater and transfer it to a cheesecloth. Squeeze hard to get rid off the extra moisture (adding a little bit of salt helps to extract the moisture).
If you're bored to do this, at least squeeze it hard between your hands!
Mix all of the ingredients together in a bowl. Taste and add more salt, vinegar or garlic if needed (keep in mind that the garlic taste will become stronger with time).
Store in the fridge for a few hours to let the flavors mature and develop.
Replace the cucumber with 1/2 a cup of grated carrot (best to squeez out the extra liquid) and replace the raw garlic with 1/2 teaspoon dried garlic powder. Also add 1/2 teaspoon ground cumin.
Replace the cucumber with 1/2 cup of grated beetroot (best to squeez out the extra liquid). Also add 1-2 tablespoon chopped capers.
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