Yoghurt Sourdough Starter *

Ingrients & Directions -Judy Vocelka-NFXS18B 1 c Low fat milk 2 tb Natural plain yoghurt 1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 […]

Ingrients & Directions


-Judy Vocelka-NFXS18B
1 c Low fat milk
2 tb Natural plain yoghurt
1 c White flour

Heat milk to 100F on thermometer. Remove from heat and stir in
yoghurt. Pour into scalded glass jar or bowl, cover with plastic and
place in a warm location for 18 hrs. Consistency will be like thin
yoghurt. Stir in flour until well blended, cover again with plastic
and pierce with fork to release gases. Place in a warm draft-free
location at an even 85F for 2 days; stir several times each day. It
should have a strong sourdough smell and show bubbles. Refrigerate
until ready to use. When replenishing starter, add lukewarm milk
instead of water.

Yields
1 Servings

RobinDee

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