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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal). | 2. Place lid on it, but don't seal it (sealed starters have been known to explode). | 3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours. | 4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together. | 5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily. | 6. It will bubble and have the odor of fermentation--it is ready to use. | 7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant. | 8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature. | 9. Then remove 1/2 cup starter, discarding the remainder. | 10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter. | 11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	1/2	cup		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
flour	1/2	cup	unbleached	182.28	13.4064	15.8802	8.673

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.