1 c Skim milk
3 tb Plain yogurt
1 c Flour
Warm a quart jar or similar container by filling it with hot tap water and
letting it sit for a few minutes. Heat the skim milk to 110 degrees, remove
from the heat and stir in the yogurt. Drain the water from the jar and wipe
it dry. Pour the milk – yogurt mixture into the jar and cover it. Plastic
lid recommended. I rubber banded a piece of plastic wrap over the top.
Place the mixture in a warm place and let it proof for 24 hours. For my
warm place I placed the jar on top of the stove near a pilot light for the
burners. Stir in the flour. Cover and leave in a warm place for three to
five days. Mine was ready in 3 days. At the end of the period the starter
should be bubbly and about the consistency of pancake batter. When it has
reached this point put it 1 in the refrigerator for storage. At this point
I went directly to the starter batter recipe – so I didn’t refrigerate the
starter first.
Yields
1 Servings