Infused Milk, Hot and Cold

Rosie calls milk such an extraordinary ingredient, and after years of making cheese she still finds it breathtaking that it can be turned from a liquid into a solid. One of its best qualities is how readily it takes on flavour, so here are her two ways of putting spice into it.

The hot method is quick. You bring the milk to a boil, turn down the heat, and let the spices simmer in it for five minutes. The cold method needs nothing but a jar and a day in the fridge, and it works with plant-based milk too. Once the milk is strained, use it in whatever you're making.