I have been making yogurt off and on for the past few years, but I am never very happy with the flavor of it. I use raw jersey milk that is delicious, and have tried a couple of different store bought plain yogurts as starters...including the one I buy most often and love the flavor of (Nancy's organic plain whole milk yogurt). Somehow the resulting yogurt doesn't preserve the nice flavors of either the milk or the starter yogurt.
I posted about this a while back and someone suggested I might need to try buying a culture. I looked into it but am very confused about what to get! I like my yogurt tart and thick. I don't want to add powdered milk (ick) which is one of my issues with the Nancy's I love (and it is from homogenized milk).
Any suggestions? Thanks if anyone can help!