Yogurt Starter

Chef

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1 cup warm skim or low-fat milk (90º to 100ºF)
3 tablespoons unflavored yogurt
1 cup all-purpose flour

1. In large plastic, ceramic or stainless steel container with tight-fitting cover, combine milk and yogurt. Cover; let stand in warm place until mixture is the consistency of yogurt, a curd has formed, and mixture doesn't flow readily when container is tilted. (It may also form smaller curds suspended in clear liquid.) Process takes 18 to 24 hours. If some clear liquid has risen to top of milk during this time, stir it back in. But if liquid has turned light pink, discard the batch and start again.

2. Once curd has formed, stir in flour until smooth. Cover; let stand in warm place until mixture is full of bubbles and has a good sour smell (2 to 5 days). Again, if clear liquid forms during this time, stir it back into starter. If liquid is pink, start over. To store, cover and refrigerate.

3. To use in recipe: Stir starter before measuring. Measure out amount called for in recipe and bring to room temperature. Use as directed.

4. To replenish starter: To remaining starter, add 1 cup all-purpose flour. Gradually stir in 1 cup warm skim or low-fat milk (90º to 100ºF). Cover; let stand in warm place until bubbly, sour-smelling, and clear liquid has formed on top, 12 to 24 hours. Use or refrigerate until ready to use. Stir to use.

5. Increase the starter supply: (for quantity baking or gift-giving), add up to 5 cups each: all-purpose flour AND warm milk (90º to 100ºF) to starter (use large container). The mixture may need to stand up to 3 days before the clear liquid forms on top.
 
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