1 c skim milk
3 tb plain yogurt
1 c flour
1 (6 cup) ceramic or glass
-container; with tight fitti
1. Heat skim milk to 90-100? f. Remove from heat and stir into
yogurt. 2.
Allow to stand at room temperature 18-24 hours or until curds form.
Stir with wooden spoon once or twice to keep liquid mixed in. 3.
Gradually stir in flour; mix well. Allow to stand 2 to 5 days. 4.
When starter is ready it is bubbly and spongy looking and has a good
sour aroma. Starter should be kept in the refrigerator after this
five day period. 5. To use starter bring to room temperature and
allow it to get bubly again before using it. 6. Replenish starter
after each use with equal portions of milk and flour. Example: If
using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat steps
1, 2, and 3.
Yields
1 servings