Making yogurt using chilli pepper stems is probably the least expected route to making yogurt (no, the yogurt is not hot or spicy!) The method is very simple:

• wash several green or red chilli peppers thoroughly in tap water

• make a clean cut in the area where the stem meets the pepper

• transfer the stem to a small amount of soya milk in a tub.

• Replace the lid

• Transfer to a warm place away from draughts

The stalks will float on the surface of the milk; check daily – after a couple of days the milk will have thickened as it turns into raw yogurt.

When this has happened, remove the stems using a pair of scissors and use the raw yogurt as a starter for a larger volume of milk.