Sourdough Yogurt Starter

* Exported from MasterCook *

SOURDOUGH YOGURT STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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^^

Posted By waring@ima.infomail.com (Sam Waring) On
rec.food.recipes or rec.food.cooking



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