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Have you ever found yourself wanting to make fresh homemade curd (dahi) but without any starter culture (jaman)? There's a fascinating traditional kitchen hack for this exact situation that involves a common ingredient: green chilies. While it might sound unusual, the science behind this method is perfectly logical and effective for fermenting milk into delicious curd.
The secret to this process lies not in the spicy part of the chili, but in its stalk or stem. The green crowns of chilies are rich in a variety of microorganisms, including lactobacilli. These are the very same "good bacteria" that are present in yogurt starter cultures and are responsible for the fermentation process.
When you introduce green chilies with their stems into lukewarm milk, the lactobacilli begin to multiply rapidly. They consume the lactose (the natural sugar in milk) and convert it into lactic acid. This increase in acidity causes the milk proteins (casein) to coagulate and thicken, transforming the liquid milk into the semi-solid, tangy curd we know and love. While the capsaicin in the chili itself doesn't cause the fermentation, it can help create a warm environment that encourages bacterial growth.
This method imparts only a very subtle hint of chili flavor, which is often unnoticeable. It serves as a brilliant and resourceful way to culture yogurt using a readily available kitchen staple.
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