Take 500 grams of thick curd and place it in a muslin cloth. Tie the cloth and hang it for 2-3 hours to drain the excess water and get a thick, creamy consistency.
Peel and grate 1 medium-sized cucumber. Squeeze out the excess water from the grated cucumber using your hands or a clean cloth.
In a mixing bowl, combine the thick curd, grated cucumber, 2 cloves of minced garlic, 2 tablespoons of finely chopped fresh dill, 1 tablespoon of finely chopped fresh mint, 1 tablespoon of olive oil, and the juice of half a lemon.
Mix all the ingredients well until smooth and creamy.
Season the tzatziki with salt and freshly ground black pepper to taste.
Refrigerate the tzatziki for at least 1 hour before serving to allow the flavors to meld together.