homemade yogurt - getting it tart

[fadista]

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.

[walker]

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?

[geminigirl]

I have used the Y1 starter from this site and I find it very tart. I then use that batch as my next starter..
http://www.cheesemaking.com/cheeseculturesandmoldpowders.html
I use it in my yogotherm
http://www.cheesemaking.com/store/p/1...

[LauraGrace]

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.

[boogiebaby]

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).

[gansu girl]

this is exactly the way my Lebanese mother did it - and she swore that a good starter was key . . . our yogurt was always nice and tart.

GG
http://www.semisweetonline.com

[tastesgoodwhatisit]

I find the longer you ferment it the tarter it gets. So maybe a lower temperature, and longer fermentation time.