1 c Nonfat milk
3 tb Fresh low-fat yogurt
1 c All-purpose flour
1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-1/2
quart glass, plastic, or stainless bowl. 2. Stir in 3 T freshly
opened low-fat yogurt. Let stand in a warm place for at least 24
hours. 3. After a curd has formed, gradually stir in 1 cup of
all-purpose flour. Cover with Saran and let stand for 2 to 5 days in
a warm place. 4. This procedure will yield about 1-1/2 cups of
starter for each of the “servings” listed above. 5. Cover and store
in the refrigerator. NOTE: If liquid “hooch” turns pink during
fermentation, discard and start over with fresh ingredients.
Yields
1 Servings