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I wouldn't know where to begin to help you, but we eat in an Afghani establishment in Old City Philly and they make their own yogurt and it one of the best tastes I have experienced. They serve it on their salads.

Maybe you have someone or an eatery in your neighborhood that would apprentice you.

full fat milk and a shorter curing time make for less tang.

The longer it sits, the more tart it becomes. If you stop the fermenting sooner, it will be less tart. Also, it depends on the yogurt culture you're using. Some are more tart than others.

Personally, I find that homemade yogurt has an tart/astringent quality that I don't like for plain eating, until I strain it. Which makes it much thicker and creamier and that astringent taste goes away. I used the whey strained from the yogurt when I make bread, so it doesn't go to waste. Maybe that's part of what you're tasting?

My family encounters the same problem when making yogurt at home. If you shorten the fermenting time, it comes up thinner. If you use whole milk, the fat content goes up a good bit. I try to avoid using whole milk because of this. Instead, we add a couple Tablespoons of nonfat dry milk powder to each batch and it helps with the thickness. The milk powder increases the... "milkiness" (??) while keeping the amount of liquid the same and the amount of fat low.
I havent done much straining, so I cant say how much it helps the tartness. I plan to try it, and make some yogurt-cheese too. :]

Thanks everyone. I will try using a shorter time period, straining and also someone suggested testing different starter yogurts (I had used the dried stuff that came with my yogurt maker).

Thanks!