Place a wire-meshed strainer over a bowl and line the strainer with a double layer of cheesecloth. Scrape yogurt into cheesecloth and let sit for 3 hours. Excess liquid will drain and the yogurt will be nice and thick.

Meanwhile, grate the peeled, seeded cucumber(s) on the largest holes of a box grater right onto a clean kitchen towel. Gather up the towel and squeeze the grated cucumbers over the sink to drain away as much excess liquid as possible.

In a mixing bowl stir together the drained yogurt and cucumbers, the Garlic-Infused Oil, lemon juice, dill and mint. Season to taste with salt. Allow mixture to sit for 1 hour to allow flavors to develop. You could serve immediately, but it will improve upon sitting. Tzatziki can be refrigerated in an airtight container for up to 2 days.