Why did my homemade yogurt cheesecake turn out too sour? 😅 I used homemade yogurt strained for 6 days as a cream cheese substitute, but I didn’t adjust the sugar or overall balance of the recipe. Big mistake. Here’s what could have gone wrong in this baking experiment: • Straining yogurt too long concentrated the acidity • Homemade yogurt has lower fat than cream cheese • Yogurt cultures continue fermenting, making it more tangy • I didn’t increase the sugar to balance the sourness • Cheesecake

How to Make Labneh (Yogurt Cheese)

That Leftover Liquid From Homemade Yogurt or Cheese Has Uses From Braising to Cocktail Making

Greek Yogurt Salad Dressing Recipe

Greek Yogurt Herb Dressing

5 Ingredient Greek Yogurt Parmesan Chicken - {Juicy, Easy & Protein Packed!} - Slender Kitchen

Labneh Recipe | The Mediterranean Dish