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"
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.5mg||1 %|
|Sodium 1704mg||59 %|
|Potassium 526.8mg||14 %|
|Total Carbohydrate 103.6g||30 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 100.3g|
|Protein 20g||29 %|
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Calories per serving: 521
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