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.
It can then be used in all kinds of savoury recipes where milk is used: gratins, béchamel, etc.
4,424 5/5 (1 reviews)
35 min.
Easy
3.85 €
1 litre
8 IngredientsLast modified on: October 1st 2025
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 for this recipe
Preparation: 5 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 35 min.
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.
If necessary, cut 100 g parmesan crumbles into medium-sized pieces.
Stage 2 - ⌛ 2 min.
Prepare 1 bayleaf, 1 sprig thyme and 1 sprig sage, then crush 1 garlic clove with a flat knife blade.
Stage 3 - ⌛ 15 min.
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.
Bring to the boil over low heat, and leave to simmer, covered, for around 10 minutes.
Stage 4 - ⌛ 15 min.
Turn off the heat and leave to cool, still covered.
Stage 5 - ⌛ 2 min.
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.
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.
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)
Whole milk
Like these other recipes: Mint and chocolate cream, Gratin Comtois, Rice pudding (riz au lait), Cream of cauliflower soup with smoked haddock , Smoky potato and potimarron gratin, ... See them all 69
Sage
Like these other recipes: Involtinis, Ratatouille confite, Herb salad, Gratin with Parmesan flavours, Rice à l'italienne, ... See them all 32
Bayleaf
Like these other recipes: How to slow cook meat, White bean gratin "à l'italienne", Auvergne gratin, Preserved lemons, Pork roast with herbs, ... See them all 68
Other recipes you may also like
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts. October 13th 2010347 K4 1 hour 25 min.
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below). April 17th 2022269 K 34.7 2 hours 30 min.
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices. September 14th 2011175 K4.1 1 hour 40 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée). December 11th 2011139 K4.9 30 min.
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad. December 18th 2011156 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.