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Name: Sourdough Yogurt Starter
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Flour; 1 c milk; 2 tb Yogurt, plain

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INGREDIENTS

1 c Flour
1 c milk
2 tb Yogurt, plain

Servings

INSTRUCTIONS

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

NOTES

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Sourdough Yogurt Starter

1 c Flour 
1 c milk 
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 Stevenss Igloo ^^oo^^    Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or  rec.food.cooking

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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 1 Servings

Calories: 596
Calories from Fat: 28 (5%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.7g
Cholesterol 6.7mg		2 %
Sodium 49.4mg		2 %
Potassium 323.7mg		9 %
Total Carbohydrate 119.5g		35 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 115.4g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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