*  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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