Do you know you can make your yogurt from the scratch, I mean without a culture.
I was looking for a yogurt starter known as " yogourmet" to make my yogurt, I could not find it around me, then I decided to search the internet on how to make a starter.
Luckily for me, I got to know that I could simply make my yogurt with chili pepper stem, the chili pepper stem serves as a culture.
I got my warm milk in a sterilized bowl, added the stems I got from my chili pepper, kept in a warm place (room temperature) and in 15 hours my yogurt was ready.
I preserved some of it, to be used as starter.
Now I can have my organic yogurts without doubts. Pure and plain does it for me �
Others ideas and contributions are needed.

Lemon works too. Just that you have to be a little more careful with it. If it over stays in the milk, it will form a thick yoghurt on top then lot of wey underneath. But then again I incubate by putting my to be yoghurt by putting it in a cooler of hot water with a plate separating the yoghurt and hot water. That Makes the yoghurt ferment very quickly and if not removed after about four hours it becomes over fermented

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thatsincerechic:
Do you know you can make your yogurt from the scratch, I mean without a culture.
I was looking for a yogurt starter known as " yogourmet" to make my yogurt, I could not find it around me, then I decided to search the internet on how to make a starter.
Luckily for me, I got to know that I could simply make my yogurt with chili pepper stem, the chili pepper stem serves as a culture.
I got my warm milk in a sterilized bowl, added the stems I got from my chili pepper, kept in a warm place (room temperature) and in 15 hours my yogurt was ready.
I preserved some of it, to be used as starter.
Now I can have my organic yogurts without doubts. Pure and plain does it for me �
Others ideas and contributions are needed.

Please what kind of milk did you use to make the starter and, how many stalks did you use? I tried making yoghurt with this method and the 2nd batch turned out strange. The yoghurt was hard like 'wara' and just sat on top of the whey. I'm trying to figure out what I did wrong. Also can I still use this hard one as starter for another batch?