Did you know you can make yogurt with milk and chili peppers?
I saw this idea on the blog of fermentation expert Sandor Katz. The article, Yogurt Cultured by Chili Peppers, relays the experience of a fermentation enthusiast in Israel without access to online starter cultures. I was intrigued and set out to find out for myself.
Will chili pepper stems truly ferment milk? The answer is yes!
How to Make Yogurt Without a Starter
I learned the hard way that it is imperative to remove the stem completely. Once I included the pepper tops (some of the peppers were even mild), and the pepper taste transferred into the yogurt.
The Israeli enthusiast said that the taste transferred in the first batch but from what I can read seemed to fade in subsequent batches.
I can’t vouch for the microbial content of this method, but the milk is clearly fermented, which means microbes are at work. I have yet to try this with alternative milk like almond milk or coconut milk, but no doubt my kitchen experiment will be ongoing.
Have you tried inoculating milk with a plant starter?