Rosie Gardel's Infused Milk, Hot and Cold

@Rosie G. 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.

You can use a wide range of spices, flowers, and teas with milk. Some suggestions to get you started include Madagascar 3-Count Vanilla Bean, Roses, Midnight Berry Tea for a sweeter touch, and for savory flavors, try Herbes de la Garrigue, Smoked Sweet Paprika, Saffron, or combine Turkish Bay Leaf and White Peppercorn.