Yogurt Culture Made With Chile Pepper Stems
I know...weird, right? I was interested in making my own almond/hazelnut yogurt and one of the articles that I came across said to inoculate the, "Mother Culture," with Fresno Chile stems. Apparently, they have the same bacteria in them that is used to make plant-based yogurts. The article said that the first batch of yogurt might have a slight, chile flavor, but after that, subsequent batches should not have any chile pepper taste at all. I'm gonna try it!
* I found the information in [h=2]Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water[/h]~C
Last edited by QuiltnNan; 06-13-2018 at 01:58 PM.
Reason: remove shouting/all caps