Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ milk
• butter
• margarine
• garlic
• onion
• cornstarch
• water
• american cheese

Instructions

1. 1 Gather the ingredients.
2. 2 In a medium saucepan, bring butter, milk, minced garlic, and minced onion to a low boil, stirring frequently.
3. 3 Dissolve cornstarch in 1 tablespoon water and whisk into milk mixture. Continue stirring vigorously until desired thickness.
4. 4 When milk mixture is thick enough, tear cheese slices into pieces and slowly stir them into the sauce, melting gradually, until desired cheesiness. Serve over your favorite pasta, vegetable, or side dish.

By ALIISMOM

Ingredients

• ✓ milk
• onion
• all-purpose flour
• garlic powder
• onion powder
• white pepper
• salt
• vegetable oil

Instructions

1. 1 Soak onions in milk for 5 minutes.
2. 2 Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
3. 3 Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

By Nancy

Ingredients

• ✓ milk
• butter
• all-purpose flour
• black pepper
• salt
• sage
• garlic powder
• onion powder

Instructions

1. 1 Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a roux paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes.
2. 2 Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder.
3. 3 Cook until thickened but not boiling, about 5 minutes.

By Corey

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• salt
• baking soda
• thyme
• parsley
• oregano
• butter

Instructions

1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Ingredients

• ✓ milk
• ground beef
• bacon
• onion
• celery
• carrot
• beef broth
• red wine
• white wine
• crushed tomato
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ milk
• butter
• all-purpose flour
• flour
• paprika
• chipotle pepper
• ancho chile powder
• cayenne pepper
• salt
• cheddar cheese
• monterey jack cheese
• muenster cheese

Instructions

1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Ingredients

• ✓ milk
• vinegar
• chive
• parsley
• dill
• garlic powder
• onion powder
• basil
• black pepper
• paprika
• salt
• greek yogurt

Instructions

1. 1 Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup; let sit until sour and curdled, 5 to 10 minutes.
2. 2 Combine chives, parsley, dill, garlic powder, onion powder, basil, pepper, paprika, and salt in a small bowl. Mix in yogurt until smooth.
3. 3 Gradually stir sour milk into dressing to thin.

By Van Dana

Ingredients

• ✓ milk
• butter
• red onion
• garlic
• thyme
• salt
• black pepper
• white wine
• chicken broth
• chicken bouillon
• water
• all-purpose flour

Instructions

1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

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
• 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
• 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
• 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