I am asking this because of a long standing suspicion of mine that different people tend to measure yogurt differently. That is, some use a dry cup measure and others treat it as a liquid and measure it in the liquid cup measure. I've tried recipes that are otherwise balanced and there would be no reasons for them to not yield good results in regards to proportions and technique, yet they sometimes fail me. I was wondering how do you measure yogurt in recipes that also call for, say, part milk? Just as a clarification, I am referring to baking recipes. Thank you.