Instructions: 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.

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