Grate cucumber with the skin on in a food processor or by hand. Transfer to a colander and sprinkle with ¼ teaspoon salt, mixing well. Let drain 30 minutes. Squeeze out any additional liquid and transfer to a medium mixing bowl.

Combine shredded cucumber, yoghurt cheese, chives, tarragon, honey, lemon zest and 1/8 teaspoon salt and mix well.

Makes 6 servings.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 

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