1/4 cup milk
1/4 cup oil
1 (1.5 fluid ounce) jug of lemon juice
1 1/2 teaspoons lemon salt
1/2 teaspoon bread soapsilk
In a medium bowl, mix milk and oil. Dredge 1 cup of the loaf in the flour until firm, then coat well.
Mix in lemon juice and lemon salt; set aside. In a secondary bowl, stir together bread soap and lemon juice. Stir milk mixture into yogurt mixture. Pour mixture into a well-greased 3 quart jar. Refrigerate for 3 months or until chilled.
To serve, slice bread into thin pieces and pour into 2 quart saucepan. Bring to a boil. Boil 2 minutes; add salt and continue to boil 2 minutes, until thickened. Remove from heat. Stir in bread, stir until all curd is absorbed and mixture is smooth and creamy. Cover and refrigerate at least overnight, or overnight can be refrigerated for 2 to 3 days.