Ingredients:
8 Tablespoons unsalted sweet butter
6 Tablespoons flour
1 Quart milk
How to do it:
Melt the butter over medium heat and add the flour. Cook for 6-7 minutes stirring constantly until the roux is a blond color.
Heat the milk in a separate pan until it’s nearly boiling. Add the hot milk one cup at a time to the roux, whisking constantly. Bring to a boil. Cook for 10 minutes whisking constantly. Remove from heat and set aside until ready for use.
Ingredients
How To Do It:
Whip until smooth.
Yield:
12 ounces
Many recipes call for yeast. Here are a few tips that will hopefully lead you to success.
Dissolve one package of dry yeast in a half cup of warm water. When the yeast and water begin to bubble, add 2 teaspoons of sugar or honey, 2-1/2 cups flour and 2 cups of water. Store in a sterilized large glass jar (crock or plastic jar are also acceptable.) Cover with clear plastic wrap. Do not use a metal container or utensils!
Keep at room temperature for 24 to 48 hours. The mixture will bubble up and should be stirred down and then placed in the refrigerator. Stir daily with a wooden or plastic spoon. On the fifth day, you will need to feed the sourdough starter. Add 1 cup flour, 1 cup of milk and 1/2 cup of sugar and stir well. On the tenth day, take out 2 cups of the starter for baking , then feed same ingredients as on the fifth day to keep starter going.
The sourdough starter can be used to make bread, pancakes, etc.
Do yourself a favor and make your own seasoning. Don’t buy the salty stuff at the store. I mix it and store it in a large mason jar. It should keep for a while, but I wouldn’t know because I use it pretty quickly. 
Ingredients
How to do it:
Mix the ingredients and use it. I use it on meat, poultry, pork and in various gumbos, stews and jambalaya
No, I’m not referring to that half empty (or is it half full?) milk container full of nasty stuff that was pushed to the rear of your refrigerator. Occasionally, a recipe will call for sour milk. Here’s how I make it.
Ingredients:
Combine the two ingredients and let stand for 5 minutes. With today’s pasteurized milk, it’s the only way to make sour milk. Enjoy. Well, don’t try to enjoy it on your morning cereal.
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