Parmesan milk


Parmesan milk
Parmesan milk is a great way to use up Parmesan crumbles you didn't know what to do with: you infuse the crumbles with a few herbs in milk, giving it a delicious taste.

It can then be used in all kinds of savoury recipes where milk is used: gratins, béchamel, etc.
1,748 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: October 1st 2025
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 litre, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 5 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Parmesan milk : Stage 1
If necessary, cut 100 g parmesan crumbles into medium-sized pieces.

Stage 2 - 2 min.
Parmesan milk : Stage 2
Prepare 1 bayleaf, 1 sprig thyme and 1 sprig sage, then crush 1 garlic clove with a flat knife blade.

Stage 3 - 15 min.
Parmesan milk : Stage 3
Pour 1 litre whole milk into a saucepan, add the croutons, herbs, garlic, salt and pepper.

Bring to the boil over low heat, and leave to simmer, covered, for around 10 minutes.

Stage 4 - 15 min.
Parmesan milk : Stage 4
Turn off the heat and leave to cool, still covered.

Stage 5 - 2 min.
Parmesan milk : Stage 5
Remove and discard the crusts, garlic and herbs, then filter (if possible) and bottle for future use.
Remarks
The quantity of Parmesan crumbles for 1 liter of milk is very indicative, so use what you have on hand, but of course the more crumbles there are, the more pronounced the taste of the milk.

Crusts can be quite old, even several weeks old, without any problem.

As for the herbs, use what you have on hand.
Keeping: A few days in the fridge in a sealed bottle, can be frozen.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %40 RDI=4 %60 RDI=9 %1,070 RDI=50 %4,470 RDI: 50 %
Per 100 g8 RDI=3 %3 RDI=0 %5 RDI=1 %100 RDI=5 %410 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 1 litre : 3.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011300 K4.7 55 min.
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit...
February 2nd 2016247 K3.7 1 hour 20 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.07 M4.5 7 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6th 2015434 K4.8 35 min.
How to prepare an avocado
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
January 9th 2010208 K 14 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page