0: In a 1-quart pan over medium heat, heat milk to 90-100 degrees
1: Remove from heat and stir in yogurt
2: Place in a warm 3 to 6 cup glass, ceramic, plastic or stainless steel container with a tight lid
3: Cover and let stand in a warm place until mixture is the consistency of yogurt and a curd has formed
4: (You can test the mixture by tilting the container
5: If the mixture doesn't flow freely when the container is tilted, it's ready
6: ) The curding process takes about 18 to 24 hours
7: You'll need to check it periodically
8: If some clear liquid rises to the top of the milk, stir it back in
9: NOTE: If the liquid turns pink, discard the batch and start again
10: Once the curd has formed, add the flour and stir until smooth
11: Cover again and let stand in a warm place until the mixture is full of bubbles and has a good sour smell
12: This should take about 2 to 5 days
13: Again, if some clear liquid rises to the top stir it back in
14: If the liquid turns pink, discard the batch and start again
15: When the mixture is ready, you can keep it covered and store it in the refrigerator until you need it
16: The recipe makes about 1 1/3 cup starter
17: From Gemini's MASSIVE MealMaster collection at www
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