i can not make home made qravy to save my life

I've never made it myself but I think the way to do it is to say, take the grease from the pan after cooking meat, add a little bit of flour and stir, adding a bit of milk to it too I think. Don't quote me on that though, but however it's made, it's good.

The trick to gravy is to stir it A LOT. You also don't want the heat too high or too low. A really good gravy (even out of those flavor packets) should take at least 5 minutes to cook, but probably not more than 10. If you get it boiling, it'll thicken much more quickly, but it'll also burn and get ruined. If you have the heat too low, your gravy may both burn and not thicken properly (depending on your stove). I don't know what kind of stove you have, but I find it much easier to cook on gas than electric. With electric, especially ceramic burners, it's very fiddly to get the heat in the correct "zone". Coil burners are better. I've never had much experience with a flat-top stove, so I can't comment on that. But gas is undoubtedly the best, IMO. A super-easy milk-pepper gravy is as follows: 2 cups milk 2 tbsp cornstarch 1/4tsp salt 1/4tsp pepper (freshly ground is best) Heat 1 1/2 c. milk over low heat until it starts to steam. Stir constantly while heating. Add the salt and pepper, cook for about 30 seconds longer. Add the cornstarch to the remaining half cup milk and stir until the cornstarch is completely dissolved. Add this to the heated milk in the pan and stir, stir, stir until thickened. This may not be as good as a traditional flour milk gravy, but it's still very good. You might want to adjust the salt & pepper slightly to taste. You can also add some sausage for sausage gravy.

There are two kinds of gravy, and the way you do it depends on the kind you're trying to make. Milk gravy or white gravy is made with pan drippings, flour and milk. Stir in enough flour so that it absorbs all the fat and pan drippings, but doesn't get dry. Add milk all at once while stirring like crazy. Put your spoon flat on the bottom of the pan and stir in circular pattern to keep it from sticking or clumping. If the gravy is too thick, add milk in one spot so that it flows under the gravy and then stir fast and hard. If it's too thin, just keep cooking it while stirring and it will thicken up. I think the key to making milk gravy is to be fast and aggressive! I couldn't make it either until I watched my husband make it and he just dumped in the milk and started stirring. I'd always been a little timid about putting in just a little, then a little more... If you want to make brown gravy, use corn starch. Get the pan drippings to boiling or at least simmering before adding it. I don't remember exactly how much because I never follow it, but put a tablespoon of corn starch in a glass and add just enough water to dissolve it, then put it in the pan drippings, stirring all the while. If it's too thin, do it again and if it's too thick, put in a little water until it's the right consistency.