| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Breads, American |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat milk |
| 3 |
tb |
Fresh low-fat yogurt |
| 1 |
c |
All-purpose flour |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 08, 98
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