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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