INGREDIENTS

INSTRUCTIONS

Fill a 3 to 6-cup glass, ceramic, plastic, or stainless steel
container with hot water and let stand. In a pan, heat skim melk to  90
to 100 degrees on a thermometer. Remove from heat and stir in  yogurt.
Drain water from warmed container, wipe dry, and pour in milk  mixture.
Cover tightly; if using a screw-top jar with a metal lid,  place a
double layer of plastic wrap over mouth of jar before  screwing on lid.
Let stand in a warm place. After 18 to 24 hours,  starter should be
about the consistency of yogurt - a curd forms and  mixture doesn't
flow readily when container is slightly tilted (it  may also form
smaller curds suspended in clear liquid). If some clear  liquid has
risen to top of milk during this time, simply stir it back  in.
However, if liquid has turned light pink, milk is beginning to  break
down; discard and start again. After curd has formed, gradually  stir
the flour into starter until smooth. Cover tightly and let stand  in a
warm place (80 to 90 degrees) until mixture is full of bubbles  and has
a good sour smell (2 to 5 days). If clear liquid forms during  this
time, stir it back into starter. If liquid is pink, spoon out &
discard all but ¼ cup starter; then blend in a mixture of 1 cup each
warm skim milk or low-fat milk (90 to 100 degrees) and flour. Cover
tightly and let stand again in a warm place until bubbly and sour
smelling. To store, cover and refrigerate. Makes about 1½ cups.  NOTES
: ***WARNING*** I have never tried this recipe :)

A Message from our Provider:

“Your life will have a purpose with the Saviour.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 567
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 7.7mg
Sodium: 137.6mg
Potassium: 623.4mg
Carbohydrates: 110.8g
Fiber: 3.4g
Sugar: 16g
Protein: 23.6g