"CoYo yoghurt is thickened with tapioca"
"I think they overdo the amount
of tapioca as the resulting yoghurt is way too solid, even more solid
than Greek yoghurt. I am using arrowroot as a thickening agent, which
is similar in effect to tapioca. I followed your recipe that uses
tapioca, but substituting arrowroot to the same measure. The result is
yoghurt with a more yoghurt like consistency. I also prefer the taste
of my yoghurt, which is more tangy. This could be, I guess, because it
is fermented more, or perhaps due to the culture I use (Mad Millie Dairy
Free Yoghurt Culture)."