yogurt starter

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: : SOURDOUGH YOGURT STARTER : Recipe By : : Serving Size : 1 Preparation Time :0:00 : Categories : None : Amount Measure Ingredient -- Preparation Method : -------- ------------ -------------------------------- : 1 c Milk : 1 c Flour : 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. : : ------------------------------ : Yogurt Starter : This one is a little more tangy and develops quicker. Follow the same procedure as sourdough starter. : 1/2 cup nonfat milk : 1 1/2 cups plain yogurt : 2 cups all-purpose or bread flour : 1 teaspoon active dry yeast (SAF is good) : Same as Sourdough Starter. : February 6, 1996 : --------------------- : YOGURT : -------------------------------------------------------------------------------- : 2 qt. milk : 6 Tbsp. yogurt starter or : Dannon plain yogurt : Bring milk to a boil over medium heat. When milk rises, : remove from heat; pour into bowl. Allow to cool until finger : can be held in the milk to the count of 10. Take starter and : mix with a few spoonfuls of the warm milk; stir well. Add : starter to boiled milk and stir. Cover and leave for 2 hours. : It will set if it is kept warm with "Turkish" towels. Refrig- : erate. Remove excess water with white paper towels; keep : changing them when they become soaked. Yogurt will be like : whipped cream if towels are changed frequently when freshly : made. If milk cools beyond the finger test, it must be reheat- : ed. : Note: Good plain, but if desired, fruit may be added. : This recipe can also be used as a sour cream in dips or pota- : toes, etc. : -------------------------------------------------------------------------------- : YOGURT : -------------------------------------------------------------------------------- : 1 qt. lukewarm water : 2 c. dry milk powder : 2 Tbsp. plain yogurt or dry : yogurt starter : Mix all ingredients together. Pour into a thermos : bottle and let stand overnight. : To make cream cheese: Hang the finished yogurt in a : cheesecloth bag overnight. Add salt to taste. : To make salad dressing or sour cream substitute: Add : salt and seasonings. : To serve as a dessert: Add sugar to taste. : -------------------------------------------------------------------------------- : YOGURT : -------------------------------------------------------------------------------- : 1 qt. milk : 2 Tbsp. yogurt starter : 1 c. powdered milk (optional) : If you use powdered milk, use 1 1/3 cups powder and : enough very warm water to make 1 quart milk. Add starter and : extra powdered milk if you like your yogurt thick. If using : whole or skim milk, scald then let cool until lukewarm, then : add starter and powdered milk. Blend with wire whip or slow : hand mixer. Blender mixing makes a foam that stays on your : yogurt and it's not as creamy. Pour into yogurt maker or leave : in jar and wrap heating pad around (on low). Let cook for : about 8 hours (leave longer if not set like jello).

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