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