1 c Milk
1 c Flour
2 tb Yogurt, plain
Heat milk until it reaches 100F (38C) on a thermometer. Remove from heat
and stir in yogurt. Port mixture into a clean plastic container, cover
tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch
a small hole in container lid to allow gases to escape. Mixture should
resemble the consistency of yogurt. A curd shold form and the mixture shold
not flow readily when the container is slightly tilted. If clear liquid
rised to the top of mixture, simply stir it back in. If liquid or starter
turns pink, discard mixture and start again.
After curd has formed, gradually stir 1 cup flour into the starter until
smoothly blended. Cover tightly and let stand in a warm place 85F (30C)
until mixture is full of bubbles and has a good sour smell, approximately 2
to 5 days. If clear liquid forms on top of mixture, stir it back into
starter. Each time you use part of your starter replenish it with equal
amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm
place several hours or overnight until it is full of bubbles. Cover and
store in refrigerator until needed. Starter should always be at room
temperature before using. Low-fat or skim milk may be used in place of
whole milk. Always be consistent in type of milk used.
Chipped out from the bottom of Sharon Stevens’s Igloo ^^oo^^
Yields
1 Servings