Transfer yogurt to a fine mesh strainer or cheesecloth and strain in refrigerator for 20 minutes to 3 hours

Peel cucumber and cut in half lengthwise. Scoop out seeds and grate with a box grater using larger holes. When grated, squeeze as much water out of the cucumber as possible

Place grated cucumber in a fine mesh strainer over a bowl. Lightly salt the grated cucumber and set it in the refrigerator to drain until the yogurt is ready

When the yogurt has drained, discard the liquid. Combine the thick yogurt, cucumber, minced garlic and dill. Stir to combine. Add sea salt to taste.