Why Straining Homemade Yogurt Doubles the Protein Content

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

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