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1
In a 1-quart pan over medium heat, heat milk to 90 to 100 degrees.
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2
Remove from heat and stir in yogurt.
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3
Place in a warm 3 to 6 cup glass, ceramic, plastic or stainless steel container with a tight lid.
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4
Cover and let stand in a warm place until mixture is the consistency of yogurt and a curd has formed.
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5
(You can test the mixture by tilting the container.
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6
If the mixture doesn't flow freely when the container is tilted, it's ready.)
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7
The curding process takes about 18 to 24 hours.
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8
You'll need to check it periodically.
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9
If some clear liquid rises to the top of the milk, stir it back in.
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10
NOTE: If the liquid turns pink, discard the batch and start again.
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11
Once the curd has formed, add the flour and stir until smooth.
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12
Cover again and let stand in a warm place until the mixture is full of bubbles and has a good sour smell.
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13
This should take about 2 to 5 days.
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14
Again, if some clear liquid rises to the top stir it back in.
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15
If the liquid turns pink, discard the batch and start again.
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16
When the mixture is ready, you can keep it covered and store it in the refrigerator until you need it.
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17
The recipe makes about 113 cup starter.
