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homemade yogurt - getting it tart

fadista | Jan 4, 201107:45 PM

I've been making yogurt at home using a Eurocuisine yogurt maker (basically, an incubator), yogourmet starter, and whole milk. I let it set for 14 hours.

The result is good, but not as amazingly tart and flavorful as I find in Indian homes. I will try to track down an Indian "auntie" to give me some starter, but until then, does anyone have the secret to tart, Indian-style yogurt? Is it just the starter, or is there more to it?

I have read the other, very informative yogurt threads. My specific interest is in getting my yogurt more tart.

Thanks for your suggestions.

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