Tzatziki is basically a party of dairy products: yogurt, cucumber, garlic, and maybe a splash of lemon or dill. Yogurt has some natural preservatives from fermentation, but it’s not invincible. The cucumber adds water, which can make things go weird faster than you’d think.
Think of tzatziki like a sophisticated pet goldfish—it needs a little care and attention. Store-bought versions often have preservatives (like citric acid or potassium sorbate) that can push that window to 7 to 10 days. But once you open that lid, the clock ticks a bit faster.
