homemade yogurt - getting it tart
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.
I find the longer you ferment it the tarter it gets. So maybe a lower temperature, and longer fermentation time.
Never used an incubator. My mom (the indian auntie LOL) taught me to just bring some milk to the scalding point, turn it off, mix in your starter (maybe 1/4 cup) and then cover and place somewhere semi-warm. I use my oven with the pilot light on. I do it at night and in the morning, my yogurt is ready and goes into the fridge. Presto -- tart indian style yogurt (aka curd).
The starter is a factor, in my experience. My advice is to find a commercial yogurt you like and use that as a starter instead.
I have a newish eurocuisine yogurt maker that I've used 2 or 3 times, setting it for 13 hrs. Can anyone tell me why the bottom part of the yogurt is grainy?