Timely post! Just this past weekend I finished my first hot sauce. I don’t remember who it was that posted it, but I followed the basic instructions from that thread. It’s a simple hot sauce without any smoke, fermented naturally for 4 weeks with a bit of vinegar added at the end. It’s pretty yummy, but I might experiment a bit more with the next one. Maybe add a bit of whey from some yogurt for the yogurt cultures. Maybe roast some of the peppers.
FWIW I’d add the yeast culture, not any cultured yogurt. The idea of adding milk to your hot sauce is gross.
I’d just add just a bit the whey which will contain the cultures, not the yogurt itself. Yeah, yuck.