I've read some recipes in the internet and this question about how to make my own yogurt.
Some recipes say to add a little sugar with the starter, so that "bacteria would have something to eat".
So, I've tried adding some sugar, in variable amounts, but I couldn't find a relation: sometimes my yogurt gets thicker, sometimes not.
Does someone knows if adding sugar (or something else) with the starter leads to a better (more thicker, less acid) yogurt? How much should I add? Is there a recommended kind of sugar for that?