How To Make Vegan Yogurt From Chilis

Miyoko Schinner shares a method for making vegan yogurt using chilis as a starter when store-bought yogurt starter is not available. The chilis are used to jumpstart the fermentation process, resulting in a tangy, thick yogurt that does not taste like chili at all. Schinner uses a mixture of soy milk and cashews to create a creamy base for the yogurt, cooking it until thick and creamy before adding the chili starter and culturing it for 8-12 hours.

The homemade chili starter can be used to create future batches of yogurt, eliminating the need to repeat this step every time. Schinner hopes this method can help those in areas where yogurt starter is hard to find, like the Bhutanese monastery she assisted. Ultimately, this unique method showcases the flexibility of plant-based fermentation and offers a way to make vegan yogurt and other cultured foods with easily accessible ingredients.