Colleen's Sourdough Starter

Have a clean 1 1/2 quart glass, pottery or plastic container with a lid ready to put the starter in. Heat the milk to between 90 and 100 degrees. Remove from heat and stir in 3 tablespoon of plain yogurt. Pour mixture into the container, cover tightly and let set in a warm place. Temperatures of 80 to 100 degrees are ideal. (above 110 the bacteria will be killed and it won't get bubbly) AFTER THE CURD HAS FORMED After about 18 t0 24 hours, the starter should be about the consistency of yogurt. Gradually stir in in 1 cup of all-purpose flour until mixture is smooth. Cover tightly and return to a warm place until mixture is full of bubbles and has a good sour smell. This can take anywhere from 2 to 5 days. Check on it every day, if a light growth of mold form in this time just scrape it of and discard. (it's like cheese mold and is harmless) (During this time if a clear liquid rises to the top just stir it back in. If the liquid has turned pink, discard and start again.) Your starter is now ready to use. You can use it in a recipe or store it in the refrigerator. Remember to let it warm to room temperature before using it in a recipe. While your starter is young, up to 6 months you will have better luck with it in recipes that also include yeast. To keep an ample supply you must replenish it after using with equal amounts of milk and flour. So if you use 1/2 cup of starter you need to replenish and add 1/2 cup milk and 1/2 cup flour. Stir until smooth, cover and let stand in a warm place until bubbly again. Then it is ready to use again. If you bake or cook with it regularly say about once a week your starter should remain active. If you don't, it's best to discard half your starter and replenish with milk and flour about every two months. This recipe makes 1 1/2 cups of starter.