Yogurt Sourdough Starter

Directions

Heat milk to 100 degrees F on thermometer.

Remove from heat and stir in yogurt.

Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs.

Consistency will be like thin yogurt.

Stir in flour until well blended, cover again with plastic and pierce with fork to release gases.

Place in a warm draft-free location at an even 85 degrees F for 2 days; stir several times each day.

It should have a strong sourdough smell and show bubbles.

Refrigerate until ready to use.

When replenishing starter, add lukewarm milk instead of water.