A few months ago, Patsy Walker posted how she made a yogurt starter from red chili peppers. (http://www.chowhound.com/post/yogurt-...). There's a much older thread here at chowhound on this process which spins off a much longer and fascinating discussion about the same topic here: http://www.wildfermentation.com/yogur... where you'll also learn about other "exotic" yogurt starters.
I'm posting here to report on doing something similar, except I used jalapeño pepper stems. I purchased six from the grocery store, trimmed off the stems, and plopped them into about six ounces of whole milk in a glass. The milk had previously gone through the 180-to-115 degree doodah. Then I placed it in my incubator (ice chest, heated with a heating pad) and left overnight.
After about 14 hours, I had what Patsy pictured in her post referenced above.
Next step is to make the next batch of yogurt, using as a starter a mix of this "pepper starter" and some of the previous yogurt batch (which is the third generation of a store-bought yogurt).
Once the next batch of yogurt is finished, I'll update this on the results.
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...
by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...