It is butter season, and my mind has been wrapped up in brown butter lately. There are few things as intoxicating and pleasurable as the smell of butter browning. If we could bottle up that smell and disperse it over warring nations there would be more peace and love in the world.
If you’re new to browning butter, here’s a helpful post I wrote for SF Cooking School on How to Brown Butter. Once you know how to brown butter, your life will never be the same. You’ll be ruined. Don’t say I didn’t warn you.
Behold! A way to maximize the yield of brown butter solids. Because what is better than the flavor of brown butter? Why, more brown butter flavor, of course.
This technique is super simple, and makes so much sense. When you brown butter, the flavorful little brown bits that form are the milk solids from the butter browning. So, naturally, the easiest way to make more of them is to add more milk solids. The simple addition of non-fat milk powder does the trick. Ka-boom. Mind blown.
I’ve got some big plans for how to use my freshly harvested batch of brown butter solids…stay tuned! I’m practically giddy for you.
You can now brown butter-fy anything to your heart’s content! How will you use it?
The addition of powdered milk gives you a larger yield of brown butter milk solids. Big thanks to Ideas in Food for sharing this!
- 8 oz (2 sticks) unsalted butter
- 1 cup (4 oz) non-fat milk powder
- In a small saucepan, melt the butter over low heat.
- Stir in the milk powder and let it cook low and slow until the powder is browned to a toasty hazelnut color.
- Pour through a sieve over a bowl. Reserve the clarified brown butter. Store in separate air-tight containers in the freezer or fridge.
Recipe Source: LickMySpoon.com.
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