Note: Depending on the size of your balls, you should get 25-28 balls.[br][br][u]Update to the recipe on March 15th, 2015:[/u] I just made this again in my friend's house in Chicago, and realized something that I wanted to share with you. [br]If you follow the recipe and cook the milk, butter, salt, and flour combination for only 3-5 minutes, it may not be enough. The batter has to cook until it is sticking to the bottom of the pan while you are constantly stirring it. As it cooks, you'll realize that it feels like if you stop stirring it would burn. It will also change some of its color (turn a little more yellowish). For some reason, it took much longer than 3 minutes for it to reach to the level of consistency I wanted.[br]I came back home (to Virgin Gorda) and made it again. I tried the same exact recipe and it reached to the consistency I wanted so much faster than it did in my friend's house in Chicago.[br]So please be aware that the amount of cooking times may vary based on the location and altitude that you are in.