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What You’ll Need:
500 ml (about 2 cups) whole milk (fresh is best, but any kind works)
1–2 fresh green chilies (with stems attached)
A clean glass or ceramic bowl
Method:
Boil the Milk:
Bring the milk to a boil in a saucepan. This kills unwanted bacteria and gives you a thicker yogurt. Let it simmer for 2–3 minutes.
Cool the Milk:
Allow the milk to cool to a temperature where it’s warm to the touch (about 100–110°F or 37–43°C). It should be warm, not hot—if it’s too hot, it will kill the bacteria.
Add the Green Chilies:
Wash the chilies well but do NOT remove the stems (the stems harbor more lactic acid bacteria). Drop the whole chilies, stem and all, into the warm milk.
Ferment:
Cover the bowl loosely with a lid or plate and let it sit undisturbed in a warm place for 10–14 hours (overnight is best). The milk will thicken and set.
Check and Remove the Chilies:
After about 12 hours, check your yogurt—it should be set and have a pleasant tangy smell. Remove the chilies.
Refrigerate and Use:
Refrigerate for a few hours to firm up. Your homemade yogurt is ready to eat or use as a starter for your next batch!
How & Why This Works:
The surface of the green chili (especially the stem) is home to natural lactic acid bacteria, similar to what’s used in commercial yogurt cultures.
These bacteria ferment the milk, turning it into yogurt.
No, the yogurt will not taste spicy—the chili is just a vehicle for the bacteria.
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