Don't Toss Your Parmesan Rinds

Ingredients

• 3 pieces Parmesan Cheese Rinds (about 2 oz total, saved from cheese wedges)
• 4 cups Water (cold)
• 1 medium Onion (peeled and quartered)
• 2 cloves Garlic Cloves (smashed)
• 1 leaf Bay Leaf
• 5 whole Black Peppercorns (crushed lightly)
• 2 sprigs Fresh Thyme (optional, adds herbal note)

Instructions

1. Collect Parmesan Rinds

   Save Parmesan cheese rinds in a ziplock bag and keep them frozen until you are ready to make the broth.

   Time: PT5M

2. Prepare Aromatics

   Peel the onion, cut it into quarters, and smash the garlic cloves.

   Time: PT5M

3. Combine Ingredients in Pot

   Add the water, frozen Parmesan rinds, onion quarters, smashed garlic, bay leaf, peppercorns, and thyme (if using) to a large stockpot.

   Time: PT2M

4. Simmer Broth

   Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, skimming any foam that rises to the surface.

   Time: PT45M

   Temperature: low simmer

5. Strain and Store

   Remove the solids with a fine mesh strainer into a clean container. Taste and adjust salt if needed. Discard or reuse the solids for another batch.

   Time: PT5M

6. Cool and Refrigerate

   Let the broth cool to room temperature, then refrigerate. The fat will rise and solidify; you can skim it off before using.

   Time: PT15M

Nutrition Facts

Calories

20

Protein

2g

Carbohydrates

1g

Fat

1g

Fiber

0g