Type what you have

Ingredients

• ✓ milk
• white vinegar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.
3. 3 Remove from the heat and stir in vinegar. Let stand for 10 minutes.
4. 4 Line a mesh strainer with cheesecloth and set over a large bowl.
5. 5 Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
6. 6 Pat cheese into a ball and remove the cheesecloth.
7. 7 Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

By SUNFLOWER71

Ingredients

• ✓ milk
• cream cheese
• garlic salt

Instructions

1. 1 Place cream cheese in a large bowl. Gradually pour in milk, and mash cream cheese with a fork until blended and smooth. Stir in garlic salt.

By cowboyt

Ingredients

• ✓ milk
• chocolate-hazelnut spread
• honey
• vanilla extract

Instructions

1. 1 Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container.
2. 2 Heat in microwave oven for 1 minute.
3. 3 Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.

By Kahlista

Ingredients

• ✓ milk
• peanut butter
• brown sugar
• cream cheese

Instructions

1. 1 Combine peanut butter, brown sugar, cream cheese, and milk in a bowl until smooth. Chill in the refrigerator.

By Shay

Ingredients

• ✓ milk
• calcium chloride
• water
• mesophilic culture
• liquid rennet
• salt

Instructions

1. 1 Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
2. 2 Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
3. 3 Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
4. 4 Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
5. 5 Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
6. 6 Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
7. 7 Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.

By John Mitzewich

Ingredients

• ✓ milk
• cauliflower
• oil
• egg
• cracker crumb

Instructions

1. 1 Bring a pan of lightly salted water to a boil. Place cauliflower in boiling water and cook until tender, 5 to 8 minutes. Remove from heat, drain, and cool.
2. 2 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
3. 3 Whisk together egg and milk in a small bowl. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
4. 4 Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

By MARY A PUTMAN

Ingredients

• ✓ milk
• walnut
• sugar
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread walnuts onto a baking sheet in a single layer.
3. 3 Bake in the preheated oven until fragrant and walnuts begin to turn brown, 8 to 10 minutes.
4. 4 Meanwhile, combine sugar, milk, cinnamon, and salt in a medium saucepan over medium-high heat; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 8 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface. Remove from heat; immediately stir in vanilla extract.
5. 5 Stir walnuts into sugar mixture until well coated. Transfer walnuts to a piece of waxed paper; use a fork to break up any clumps. Cool to room temperature.

By Dawn Timmerman

Ingredients

• ✓ milk
• butter
• macaroni
• american cheese
• pretzel cracker
• smoked sausage
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add macaroni and American cheese; stir until cheese is mostly melted, about 2 minutes. Reduce heat to low; mix in milk.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven on the low broil setting. Line a baking sheet with parchment paper.
3. 3 Spread pretzels crackers on the prepared baking sheet; top each with a slice of sausage. Spoon 1 tablespoon macaroni and cheese mixture over sausage. Sprinkle black pepper on top.
4. 4 Bake under the preheated broiler until American cheese and pretzels start to brown, 1 to 2 minutes.

By duboo

Ingredients

• ✓ milk
• vegetable oil
• egg
• onion
• baking mix
• cornmeal
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter.
3. 3 Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

By myka

Ingredients

• ✓ milk
• cream cheese
• white sugar
• vanilla extract
• egg roll wrapper
• chocolate chip
• vegetable oil

Instructions

1. 1 Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
2. 2 Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
3. 3 Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

By michelle

Ingredients

• ✓ milk
• camembert cheese
• oil
• all-purpose flour
• egg
• bread crumb
• cranberry sauce

Instructions

1. 1 Freeze Camembert cheese for 30 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
4. 4 Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
5. 5 Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

By Baztrac

Ingredients

• ✓ milk
• corn oil
• all-purpose flour
• beer
• egg
• salt
• cheese curd

Instructions

1. 1 Gather all ingredients. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.
3. 3 Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer.
4. 4 Shake the curds a time or two to remove excess batter.
5. 5 Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

By Markg238

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• salt
• egg
• cheese curd
• oil

Instructions

1. 1 Sift flour, baking powder, and salt together in a large bowl. Stir in eggs and milk; mix until smooth. Add more milk for a thinner batter. Coat cheese curds in batter.
2. 2 Heat oil in a large, heavy skillet over medium heat. Fry cheese curds until golden, about 1 minute. Drain on paper towels.

By Janet

Ingredients

• ✓ milk
• morel mushroom
• oil
• egg
• saltine cracker
• salt
• black pepper

Instructions

1. 1 Cut any large morels in half. Place morels in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Heat oil in a large skillet over medium heat. While oil is heating, beat eggs and milk in a shallow bowl. Coat morels in egg mixture, then toss in cracker crumbs. Carefully place coated morels in heated oil; cook until they are golden brown on the bottom, then flip them over to brown the other side. The mushrooms will cook quickly.
3. 3 When mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

By SWENSONL

Ingredients

• ✓ milk
• egg
• all-purpose flour
• baking powder
• basil
• salt
• garlic powder
• grapeseed oil
• white cheddar cheese curd

Instructions

1. 1 Whisk milk, egg, flour, baking powder, basil, salt, and garlic powder together in a bowl until batter is the consistency of eggnog.
2. 2 Heat grapeseed oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Coat cheese curds with batter; fry curds, 4 to 5 at a time, in hot oil until golden brown, about 1 minute. Drain on a plate lined with paper towels.

By tamramontroy

Ingredients

• ✓ milk
• vegetable oil
• egg
• biscuit mix
• parmesan cheese
• salt
• black pepper
• asparagus

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat.
2. 2 Whisk milk and eggs together in a bowl.
3. 3 Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
4. 4 Dip asparagus into milk mixture.
5. 5 Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
6. 6 Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.

By cookinkatie

Ingredients

• ✓ milk
• cream cheese
• cheddar cheese
• mayonnaise
• jalapeno pepper
• egg
• corn flake cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. 2 Combine cream cheese, Cheddar cheese, and mayonnaise in a medium bowl; stuff into jalapeño halves.
3. 3 Whisk eggs and milk together in a small bowl. Place crushed corn flakes in a separate small bowl.
4. 4 Dip 1 stuffed jalapeño half into egg mixture, letting excess drip back into the bowl. Press into crushed corn flakes to coat; place in a single layer on the prepared baking sheet. Repeat with remaining stuffed jalapeños.
5. 5 Bake in the preheated oven until filling is bubbly and lightly browned, about 30 minutes.

By PAULA P

Ingredients

• ✓ milk
• egg
• flour
• worcestershire sauce
• all-purpose flour
• salt
• black pepper
• vegetable oil
• dill pickle

Instructions

1. 1 Combine milk, beaten egg, 1 tablespoon flour, and Worcestershire sauce in a bowl until evenly blended; set aside. Whisk 3 ½ cups flour, salt, and black pepper together in a separate bowl until well combined; set aside.
2. 2 Heat oil in a deep fryer or deep, heavy skillet to 350 degrees F (175 degrees C).
3. 3 Dip pickle slices into milk mixture; press into flour mixture until evenly coated.
4. 4 Cook coated pickles, in batches, in the hot oil until golden brown and float to the surface. Transfer pickles with a slotted spoon to a paper towel-lined plate; drain.

By DMJOLLY

Ingredients

• ✓ milk
• green onion
• cream cheese
• crabmeat
• sharp cheddar cheese
• red pepper
• dijon mustard
• ritz crackers

Instructions

1. 1 Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
2. 2 Refrigerate 1 hour.
3. 3 Top with reserved onions. Serve with crackers.

By Philadelphia

Ingredients

• ✓ milk
• butter
• egg
• all-purpose flour
• baking powder
• cheddar cheese
• spinach
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter in a 9x13-inch baking dish and melt butter in the oven. Remove the dish when butter is melted, about 3 minutes.
3. 3 Beat eggs in a large mixing bowl. Mix in flour, milk, and baking powder until combined. Mix in cheese, spinach, and onion. Spoon mixture into the buttered baking dish.
4. 4 Bake in the preheated oven for 35 minutes. Let cool for 45 minutes, then cut into bite-sized squares.

By irenedee

Ingredients

• ✓ milk
• cream cheese
• cheddar cheese
• bacon bit
• jalapeno pepper
• all-purpose flour
• bread crumb
• oil

Instructions

1. 1 Mix cream cheese, Cheddar cheese, and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves.
2. 2 Put milk in one small bowl, flour in a second, and bread crumbs in a third.
3. 3 Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated. Transfer coated jalapeños to a plate; let dry for 10 minutes.
4. 4 Dip jalapeños in milk once more, then roll through the bread crumbs. Let dry on the plate for 10 minutes, then repeat dipping in milk and rolling in bread crumbs once more; make sure they are completely coated. Let dry.
5. 5 Heat oil to 365 degrees F (180 degrees C) in a medium skillet.
6. 6 Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes. Remove and let drain on a paper towel.
7. 7 Serve hot and enjoy!

By HLSANDS

Ingredients

• ✓ milk
• chickpea
• brown sugar
• peanut butter
• oat
• vanilla extract
• salt
• baking soda
• chocolate chip

Instructions

1. 1 Combine chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda in the bowl of a food processor; pulse until smooth. Fold in chocolate chips.

By deb3350

Ingredients

• ✓ milk
• onion
• all-purpose flour
• all-purpose flour
• egg
• vegetable oil
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
3. 3 Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
4. 4 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, dip onion rings in batter until evenly coated; arrange in a single layer on a plate.
5. 5 Fry battered onion rings in hot oil in batches, until golden brown and crisp, about 5 minutes.
6. 6 Transfer to a paper towel-lined plate to drain.

By lwilliams001

Ingredients

• ✓ milk
• salmon
• cream cheese
• cheddar cheese
• mayonnaise
• green onion
• lemon juice
• guacamole seasoning mix

Instructions

1. 1 Mix all ingredients in large bowl until well blended. Cover.
2. 2 Refrigerate 1 hour or until ready to serve. Garnish with additional green onions, if desired.

By McCormick Spice

Ingredients

• ✓ milk
• butter
• all-purpose flour
• salt
• cheddar cheese
• mustard
• salt
• pepper

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in flour and 1 teaspoon of salt until mixture begins to bubble.
2. 2 Gradually add milk, stirring continuously, until mixture has thickened. Stir in cheese and mustard until all of the cheese is melted and sauce is smooth. Season to taste with salt and pepper; serve warm.

By Jackie

Ingredients

• ✓ milk
• all-purpose flour
• active dry yeast
• white sugar
• salt
• margarine
• muenster cheese
• egg
• egg

Instructions

1. 1 Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
3. 3 Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
4. 4 Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
5. 5 Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
6. 6 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
7. 7 Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
8. 8 Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
9. 9 Let dough rest, 10 to 15 minutes. Brush with egg white.
10. 10 Bake in the preheated oven until golden brown, about 1 hour.

By Booksie B

Ingredients

• ✓ milk
• artichoke heart
• spinach
• cream cheese
• mozzarella cheese
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
2. 2 Cover and cook on High, stirring occasionally to combine, for 2 hours.

By HnyBear

Ingredients

• ✓ milk
• creamed corn
• corn
• cornmeal
• all-purpose flour
• egg white
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
2. 2 Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
3. 3 Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

By JERS

Ingredients

• ✓ milk
• oil
• all-purpose flour
• baking powder
• salt
• white sugar
• egg
• shortening
• corn

Instructions

1. 1 Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. 2 Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
3. 3 Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
4. 4 Remove fritters with a slotted spoon and drain on paper towels.
5. 5 Serve and enjoy!

By Joan Zaffary

Ingredients

• ✓ milk
• bacon
• mayonnaise
• garlic powder
• black pepper
• salt
• romaine lettuce
• tomato
• crouton

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside
2. 2 Combine mayonnaise, milk, garlic powder, and black pepper together in a blender or food processor; blend until smooth. Season with salt.
3. 3 Combine lettuce, crumbled bacon, tomatoes, and croutons in a large salad bowl. Toss with dressing, and serve immediately.

By D. L. Mooney