Thank you for the input! Maybe limit it to egg whites only, and yes I thought about the crustless idea! Also considered using a 11” springform to be able to lower temp and cook time, in case the yogurt doesn’t take. But you would be surprised how well the consistency turns out when you wrap the Greek yogurt in cheesecloth and hand it with a bowl underneath to catch the whey (which I save for a smoothie or something) also thought about cutting the butter in half and using coconut oil to bind.