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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.
284 5/5 (1 reviews)
35 min.
Easy
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
Change measures:
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 40 RDI=4 % | 60 RDI=9 % | 1,070 RDI=50 % | 4,470 RDI: 50 % |
| Per 100 g | 8 RDI=3 % | 3 RDI=0 % | 5 RDI=1 % | 100 RDI=5 % | 410 RDI: 5 % |
How much will it cost?
- For 1 litre : £3.35
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: Celeriac and mushroom gratin, Gâteau Basque , Cream of cauliflower soup with smoked haddock , Potimarron and leek soup, Poached eggs with spinach and Comté milk, ... See them all 68
Bayleaf
Like these other recipes: "Au vert" beef, Rabbit civet "à la normande", Red rice pannequets, Fish in white wine, Rabbit civet, ... See them all 66
Thyme
Like these other recipes: Penne with purple artichokes, Fish in white wine, Preserved lemons, Pâté de campagne, Spinach and cauliflower with sesame béchamel sauce, ... See them all 68
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