Found this recipe from old 1999 Geocities website that doesn't appear to be maintained anymore as several links fail. Tried to get original poster cheezewizard's OK to posts here as worried that Geocities will delete account for non-use but his/her email account no work:DIRECTIONS
- Start with 2 cups of very fresh milk. Heat it to 185F /85C on the range top or in a microwave. Do not heat to high or the cream will separate.
- Let the 2 cups of milk cool to at least 125F / 52C.
- Add one heaping table spoon of fresh live yogurt (either homemade or store bought "live and active" culture type like Dannon plain).
- Mix the yogurt into the milk thoroughly with a fork or a whisk.
- Keep the mixture at 110F / 44C for 8-10 hours until a firm yogurt has set. This can be done by using a double boiler on a low setting or by placing the inoculated milk into a small clean mason jar placed in a warm water bath. The bath can be kept warm by placing it on an electric range top at the lowest possible setting (so that "ON" light is just on). Monitor the temperature closely the first few times you do this and you will become a better judge of the temperature settings of your range top. This way with future cultures you can set the process up and not worry about it for 8-10 hours.
- Pour this culture into a full sized very clean ice cube tray and put into your freezer. As with all steps of cheesemaking, cleanliness is next to godliness.
- Once frozen, remove the cubes and put into a clean labeled sealed container or plastic freezer bags.
- The resulting ice cubes are each 1 oz of thermophilic starter.
- Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
To make more starter simply thaw one cube and use it as the fresh yogurt used in step 3.