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Place cooked chicken breasts in a bowl and use a hand mixer on low for 20–30 seconds.
Why: Effortless, consistent shreds for tacos, salads, or sandwiches.
20. Stop Cutting Board Slipping with a Damp Towel
How: Place a damp paper towel or cloth under your cutting board.
Why: Prevents sliding, increasing safety and precision.
21. Make Yogurt At Home With Milk and Green Chili
Yes, you actually can make yogurt at home using just milk and green chili—and it’s a fascinating kitchen hack popular in parts of India! The reason this works is because the surface of fresh green chilies has naturally occurring lactic acid bacteria, which can help ferment milk into yogurt, especially if you don’t have a yogurt starter.
Here’s How to Do It:
What You’ll Need:
500 ml (about 2 cups) whole milk (fresh is best, but any kind works)
1–2 fresh green chilies (with stems attached)
A clean glass or ceramic bowl
Method:
Boil the Milk:
Bring the milk to a boil in a saucepan. This kills unwanted bacteria and gives you a thicker yogurt. Let it simmer for 2–3 minutes.
Cool the Milk:
Allow the milk to cool to a temperature where it’s warm to the touch (about 100–110°F or 37–43°C). It should be warm, not hot—if it’s too hot, it will kill the bacteria.
Add the Green Chilies:
Wash the chilies well but do NOT remove the stems (the stems harbor more lactic acid bacteria). Drop the whole chilies, stem and all, into the warm milk.
Ferment:
Cover the bowl loosely with a lid or plate and let it sit undisturbed in a warm place for 10–14 hours (overnight is best). The milk will thicken and set.
Check and Remove the Chilies:
After about 12 hours, check your yogurt—it should be set and have a pleasant tangy smell. Remove the chilies.
Refrigerate and Use:
Refrigerate for a few hours to firm up. Your homemade yogurt is ready to eat or use as a starter for your next batch!
How & Why This Works:
The surface of the green chili (especially the stem) is home to natural lactic acid bacteria, similar to what’s used in commercial yogurt cultures.
These bacteria ferment the milk, turning it into yogurt.
No, the yogurt will not taste spicy—the chili is just a vehicle for the bacteria.
