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Recipe1M+
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Temperature-controlled proofing box — bread, yogurt, tempeh
Advanced pressure cooker — custom programs, altitude adjustment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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place cucumbers in a large bowl. whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. add dill, garlic, oil, and salt to cucumber mixture; toss to coat. stir in enough water to reach desired consistency. refrigerate until chilled, at least 30 minutes. ladle soup into serving bowls; add about 2 ice cubes to each bowl.