Cut the tartness from tzatziki?

[auroracoor1]

I've been making tzatziki at home, but I'm struggling with the tartness. It sometimes overpowers the other flavors. Does anyone have tips on how to cut the tartness without losing the essence of the dish? I've tried adjusting the lemon juice, but it still seems too sharp. Should I be using a different kind of yogurt or adding another ingredient to balance it out? I'd love to hear your suggestions and any techniques you've found helpful in making a well-balanced tzatziki. Should I not be using lemon?

 

[k_tsoukalas]

To balance the tartness in your tzatziki, try using full-fat Greek yogurt if you aren’t already—it tends to be creamier and less tangy than low-fat versions. You can also reduce the amount of lemon juice or replace it with a milder acid like white wine vinegar.

Another trick is to add a small amount of finely grated cucumber, which has a natural sweetness, or a pinch of sugar to counterbalance the tartness without compromising the flavor.

Finally, make sure to drain the cucumber well to avoid adding extra moisture, which can dilute the flavors. A touch of olive oil can also mellow out the sharpness while enhancing the overall texture.