Make-your-own Yogurt Starter

# of servings:  None	Set Time:  8-10 hrs
Preparation Time:  1 min	Cook Time:  20 mins

As strange as this might sound, it is possible to make-your-own yogurt starter at home.  With just 2 ingredients and a little patience, it is very easy to achieve the desired result.  At least to witness the cool chemistry behind these components, this is must try!  

A special tidbit: In olden days, if a  neighbor wanted to borrow a spoon of yogurt seed (starter) late at night, it was ALWAYS given along with a green chili, saying it is a "rule" after sunset. 

The truth is, green chili catalyzes the formation of yogurt, compensating for the drop in temperature during the night hours!  

Most ancient practices were very scientific..., just that somewhere in the middle, the customs were passed down but not the science behind it!! 

Ingredients:

• Milk - 1 cup
• Chilies with stalk - 4

Method:

• Pour the milk into a small cup
• Pour 1 cup of water into the inner pot of the Instant Pot
• Place the milk cup inside
• Close lid, turning vent to 'Sealing' and set to 'Steaming' for 'zero' minutes
• When the pin drops, unplug and keep the lid open for half an hour
• Put the chili ALONG WITH stalks into the milk and mix with a spoon
• Close the lid and set to 'Yogurt' mode for 8 hrs 
• Check if the milk has gelled.  If not, set it for another 2 hrs
• When the milk has gelled well, remove the chilies with stalks and throw them away
• Delicious, chunky, non-sticky yogurt culture will be ready for use! 
• Use this culture to make a fresh batch of yogurt as usual, like this - Homemade Yogurt - Fail-proof method!! 
• Note: The first culture might have a very very mild chili like flavor, but subsequent batches will not have that taste

Tips and Tricks:

• 'Steam' mode boils the milk and eliminates stickiness in the yogurt culture.  Be sure to do this properly!
• Cooling it for some time keeps the good bacteria alive and gives a good ambience for it to grow
• Chilies of any kind with stalks can be used to make the starter.  Capsaicin in the chilies catalyzes the grown of lactobacillus and turns milk into yogurt!! 
• Chilies also aid in keeping the good texture without making the yogurt gooey
• Use this culture to start a new larger batch
• This method can be used even without an Instant Pot.  Heat the milk on the stove top; let it cool down a bit; add the chilies with stalks; cover and place in a dark and warm place (like in an oven) and let it stay for 4-6 hrs.  The yogurt will be ready and there will NOT be any difference from the IP yogurt!  

Pictures: 

Final Outcome: