Yield: 1 servings
|; low fat or plain unf|
Recipe by: FWDS07A Patricia Dwigans Heat milk unti it reaches 100 f on a thermometer. Remove from heat and stir inyogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm place for 18-24 hours. Be sure to punch a small hole in container lid to let gases escape. Mixture should resemble the consistency of yogurt. A curt should form and the mixture should not flow readily whe the cotainer is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If iquid or starter turns pink, discard mixture and start again. After curd has formed gradually stir in 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place until mixture is full of bubbles and has a good sour smell, approx 2-5 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 and flour.
Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Cover and store in refo until needed. Starter should always be at room temp before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.