Type what you have

Ingredients

• ✓ milk
• buttermilk
• heavy cream
• salt
• cheesecloth

Instructions

1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Ingredients

• ✓ milk
• water
• liquid rennet
• citric acid
• salt

Instructions

1. 1 Combine 1/4 cup water and rennet in a small bowl; mix well.
2. 2 Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
3. 3 Pour milk into a large pot set over medium heat. Stir in citric acid mixture.
4. 4 Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
5. 5 Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
6. 6 Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
7. 7 Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
8. 8 Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
9. 9 Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
10. 10 Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
11. 11 Enjoy!

By ChefJackie

Ingredients

• ✓ milk
• butter
• cream cheese
• garlic powder
• parmesan cheese
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium, nonstick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.
3. 3 Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.
4. 4 Toss with hot pasta to serve.

By DAWN CARTER

Ingredients

• ✓ milk
• butter
• garlic
• all-purpose flour
• parmesan cheese
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat; add garlic and sauté until golden, about 1 minute.
2. 2 Reduce heat to low and gradually stir in flour until smooth, 3 to 5 minutes.
3. 3 Add Parmesan cheese and stir until melted and mixture is thickened, 2 to 3 minutes.
4. 4 Slowly whisk in milk, stirring constantly, until smooth, about 5 minutes.
5. 5 Season to taste with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

By Veronica Connor

Ingredients

• ✓ milk
• olive oil
• onion
• carrot
• celery
• garlic
• ground beef
• red wine
• nutmeg
• tomato
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Ingredients

• ✓ milk
• olive oil
• carrot
• onion
• garlic
• ground beef
• tomato
• tomato paste
• basil
• oregano
• salt
• black pepper
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 10 minutes. Add ground beef; cook, stirring and breaking up meat, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
2. 2 Stir in 1 cup milk; bring to a simmer. Reduce heat to medium-low and cook until milk is absorbed, about 15 minutes.
3. 3 Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook on High for 2 hours. Stir in remaining ½ cup milk and Parmesan; cook for 2 more hours.

By VD711

Ingredients

• ✓ milk
• red wine
• pork neck bone
• mild sausage
• turkey sausage
• pepper
• salt
• egg
• bread crumb
• ground beef
• garlic powder
• flat leaf parsley
• tomato
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Ingredients

• ✓ milk
• buttermilk

Instructions

1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar

Ingredients

• ✓ milk
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a bowl and add lemon juice.
3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Ingredients

• ✓ milk
• lemon juice

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

By Tigerlilly

Ingredients

• ✓ milk
• white vinegar
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and vinegar in a small bowl; set aside for 10 minutes.
3. 3 Pour heavy cream into a jar. Stir in milk-vinegar mixture. Cover jar loosely with cheesecloth to allow mixture to breathe and coagulate; let stand at room temperature for 24 hours. Chill before using and store leftovers in the refrigerator in a covered container for up to 1 week.

By Celestial

Ingredients

• ✓ milk
• egg
• salt

Instructions

1. 1 Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.
2. 2 Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
3. 3 Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

By Cathi

Ingredients

• ✓ milk
• vinegar
• salt

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Ingredients

• ✓ milk
• confectioners' sugar
• unsweetened chocolate

Instructions

1. 1 Mix sugar, milk, and melted chocolate together in a bowl until smooth; spread on cookies.

By Linda Carroll

Ingredients

• ✓ milk
• chicken stock
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
3. 3 Cook over medium heat, stirring constantly, until bubbling, about 5 minutes.
4. 4 Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

By LADYSLEW

Ingredients

• ✓ milk
• butter
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a small saucepan over medium-low heat.
3. 3 Whisk in flour to form a thick paste; cook and stir until golden in color, about 5 to 7 minutes.
4. 4 Whisk in 1 cup milk; cook and stir until thickened, about 5 minutes more. Add more milk to reach desired consistency.
5. 5 Enjoy!

By carolyn overton

Ingredients

• ✓ milk
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
2. 2 Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

By blueyedfeather

Ingredients

• ✓ milk
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mayonnaise, milk, salt, and pepper in a lidded jar.
3. 3 Cover and shake vigorously until well mixed.

By PAYE

Ingredients

• ✓ milk
• pork sausage
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Break up sausage in a skillet and brown. Remove from the skillet and set aside.
2. 2 Add flour and stir until all drippings are absorbed, adding more flour if necessary.
3. 3 Stir in milk a little at a time until creamy. Add cooked sausage back to the skillet and season with salt and pepper.

By Carrie Hanson

Ingredients

• ✓ milk
• butter
• all-purpose flour
• salt
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.
3. 3 Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes.
4. 4 Season to taste with salt and nutmeg.
5. 5 Serve hot and enjoy!

By MATHIEUDAIGLE

Ingredients

• ✓ milk
• bacon drippings
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
2. 2 Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.

By Tess DeFevers Ehling

Ingredients

• ✓ milk
• butter
• cream cheese
• vanilla extract
• confectioners' sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until creamy.
3. 3 Blend in milk and vanilla.
4. 4 Gradually mix in confectioners' sugar and salt until smooth and fluffy.
5. 5 Frost the cinnamon rolls with about ¼ of the icing when they are still warm. When they’re cooled, top with remaining icing. The bottom layer will not only melt into the pastry, it will serve as a sort of protective barrier that will keep the cinnamon rolls fresher for longer. Enjoy!

By Cara McGuire

Ingredients

• ✓ milk
• ground beef
• all-purpose flour
• salt
• pepper
• onion salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.
3. 3 Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

By Steven Paul Ray

Ingredients

• ✓ milk
• pork sausage
• margarine
• all-purpose flour
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.
2. 2 Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

By Bonnie

Ingredients

• ✓ milk
• white sugar
• water
• confectioners' sugar
• almond extract
• natural food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white sugar and water in a small saucepan over medium heat, simmering until dissolved and a sugar syrup is created, about 5 minutes.
3. 3 Stir together confectioner's sugar and milk in a small bowl until smooth. Beat in almond extract and 2 teaspoons of sugar syrup until icing is smooth and glossy. If icing is too thick, add more sugar syrup.
4. 4 Optional: Divide icing into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.

By MakeItHealthy

Ingredients

• ✓ milk
• butter
• cornstarch
• cheddar cheese
• cream cheese
• taco seasoning mix
• hot pepper sauce

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Ingredients

• ✓ milk
• egg yolk
• lemon juice
• butter
• salt
• black pepper

Instructions

1. 1 Whisk egg yolks, lemon juice, milk, salt, and pepper together in a microwave-safe bowl. Whisk in melted butter, a little at a time, until smooth.
2. 2 Cook in the microwave on medium power in 15-second intervals, whisking after each interval, until sauce is thick and hot, about 1 minute.

By SUNKIST2

Ingredients

• ✓ milk
• cream of mushroom soup
• soy sauce
• parsley
• black pepper
• italian seasoning
• chili powder
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk condensed soup, milk, soy sauce, parsley, black pepper, Italian seasoning, chili powder, and sugar in a saucepan until smooth.
3. 3 Bring to a simmer over medium heat. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.

By food friend

Ingredients

• ✓ milk
• active dry yeast
• water
• all-purpose flour
• white sugar
• sugar
• all-purpose flour

Instructions

1. 1 Thoroughly dissolve yeast in warm water in a large glass or plastic container until foamy, about 5 minutes. Gradually stir 2 cups flour and 1/4 cup sugar into yeast mixture in the container until smooth, about 2 minutes. (Do not use aluminum utensils). Cover loosely and store in a warm place overnight.
2. 2 The next day, gently stir starter in the container until well combined, about 1 minute. Refrigerate.
3. 3 Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. 4 Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
5. 5 On the tenth day feed again with remaining 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
6. 6 On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle: stir once daily for four days, feed on the fifth day, and use on the tenth day.

By Sue

Ingredients

• ✓ milk
• olive oil
• garlic
• salt
• black pepper
• water
• cornstarch

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes.
2. 2 Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.

By MyMunchkins