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- 2025-08-18 13:10:36
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The role of sour yogurt in taking care of the body is impeccable. Apart from cooling the stomach, it also helps in digestion.Sour yogurt is capable of removing all toxins from the body.Similarly, sour yogurt is also very beneficial in shedding excess fat from the body due to irregularities. Usually Many people have the habit of eating sour yogurt every day and some people prefer to eat homemade yogurt rather than market yogurt.Homemade yogurt tastes different.But the curd is not always thick and sticky.But if in any situation you don't have the yogurt from the previous day or any other ingredients at hand, you can also make a natural, chemical-free,thicken curd with easy and simple method of — using green chilli stems.
How Does It Work?
According to food science researchers, the stem of a green chilli carries lactic acid bacteria, the same microbes responsible for fermentation in curd. When lukewarm milk comes in contact with these bacteria, fermentation begins naturally, thickening the milk into curd within 8–12 hours.
“Green chilli stems act like a biological catalyst. It’s a safe, natural process that has been used in rural India for generations,” said a nutritionist from Delhi.
processing
First, strain 500 liters of milk thoroughly. When the milk comes to room temperature, drop two raw chilies with the seeds into the milk.
Make sure that the two raw chilies are submerged in the milk. After that, cover the container of milk for 12 hours. There is no need to refrigerate it.
By morning, the milk sets into smooth curd, ready for consumption.The chillies are later removed, leaving behind perfectly set homemade curd.
So, the next time when you made curd at home, don’t panic. Just reach for a few green chillies — and let nature do the rest. From the kitchen to your dining table, this age-old tradition is proving to be today’s viral sensation
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