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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.
271 5/5 (1 reviews)
35 min.
Easy
1 litre
8 IngredientsLast modified on: October 1st 2025
For 1 litre, you will need:
- 1
½ cup parmesan crumbles - 2
1 bayleaf - 3
1 sprig thyme - 4
1 sprig sage - 5
1 garlic clove (optional) - 6
4 cups + 3 tablespoons whole milk - 7
salt - 8
pepper
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 ½ cup 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 4 cups + 3 tablespoons 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 : 3.85 €
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: Savoury French toast, Parmesan cauliflower cheese, Paris flan filling, Rice pudding with fruit and nuts, Potimarron and celeriac autumn soup, ... See them all 68
Thyme
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Greek style sandwiches, Thin cherry tomato and pesto tart, Potimarron braised in meat jus, Polenta parmentier, ... See them all 68
Sage
Like these other recipes: Duo of slow-cooked pork, Ratatouille, Upside-down Parmentier, Country-style spring pasta, Salmon and leek fondue tart, ... See them all 31
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