I have a family friend's mother who makes the most incredible laban (yoghurt in Arabic)...she's been using a starter which is quite amazing....
it gives the yoghurt a beautiful "fermented" taste which reminds me of yeast, tingles slighly on the tongue....the yoghurt is sourish and a little salty...
She then uses this Yoghurt to make her own Labaneh, which ages more, and tastes even more fermented and amazing.
Is there a way to imitate this without using her actual starter? to my basic understanding, this unique taste comes down to the bacterias developed over time in her circumstances and area...and are called "Heirloom cultures"....which are hard to imitate...
But any experiences or understanding would be awesome.