Parmesan milk

A recipe from cooking-ez.com

For 1 litre, you will need:

• 1 100 g parmesan crumbles
• 2 1 bayleaf
• 3 1 sprig thyme
• 4 1 sprig sage
• 5 1 garlic clove (optional)
• 6 1 litre whole milk
• 7 salt
• 8 pepper
• Total weight: 1,105 grams

Times:

Preparation	Resting	Cooking	Start to finish
5 min.	15 min.	15 min.	35 min.

Step by step recipe

1	If necessary, cut 100 g parmesan crumbles into medium-sized pieces.
2	Prepare 1 bayleaf, 1 sprig thyme and 1 sprig sage, then crush 1 garlic clove with a flat knife blade.
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.
4	Turn off the heat and leave to cool, still covered.
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.

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