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Line a large strainer with cheesecloth, and set into a large bowl.
In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.
Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.
After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.