Brown Butter Powder
Brown Butter Powder
Ingredients
- 454 g unsalted butter
- 100 g nonfat dry milk powder, (whole milk powder can be used but is more prone to clumping)
Instructions
- 1
Add the 454 g of unsalted butter to a pan and heat it over medium heat to brown. Stir occasionally to ensure even browning.
⏱️ 8 min
- 2
Once the butter has browned to a rich, amber color and developed toasted milk solids at the bottom of the pan, add the 100 g of nonfat dry milk powder to the pan.
⏱️ 2 min
- 3
Whisk the mixture continuously to combine the milk powder with the browned butter and its solids, ensuring no lumps form.
⏱️ 2 min
- 4
Continue toasting the mixture over medium-low heat, stirring frequently, until it reaches a deep, dark brown color, ensuring the milk solids are thoroughly toasted and fragrant.
⏱️ 8 min
- 5
Carefully strain the entire mixture through a fine-mesh sieve into a heat-proof bowl to separate the toasted milk solids from the clarified brown butterfat. Reserve the butterfat for other uses if desired.
⏱️ 3 min
- 6
Spread the isolated milk solids evenly onto a baking sheet lined with parchment paper.
⏱️ 2 min
- 7
Allow the milk solids to dry thoroughly at room temperature. This can take several hours, depending on humidity.
⏱️ 120 min
- 8
Once completely dried and brittle, transfer the milk solids into a spice grinder or food processor.
⏱️ 1 min
- 9
Blend the dried milk solids until they form a fine, uniform powder.
⏱️ 2 min
- 10
Store the brown butter powder in an airtight container at room temperature for future use in applications such as cookies, frostings, creams, pancake batter, or sprinkled on popcorn.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Powder
- 454 g unsalted butter
- 100 g nonfat dry milk powder, (whole milk powder can be used but is more prone to clumping)
Instructions
- 1
Add the 454 g of unsalted butter to a pan and heat it over medium heat to brown. Stir occasionally to ensure even browning.
⏱️ 8 min - 2
Once the butter has browned to a rich, amber color and developed toasted milk solids at the bottom of the pan, add the 100 g of nonfat dry milk powder to the pan.
⏱️ 2 min - 3
Whisk the mixture continuously to combine the milk powder with the browned butter and its solids, ensuring no lumps form.
⏱️ 2 min - 4
Continue toasting the mixture over medium-low heat, stirring frequently, until it reaches a deep, dark brown color, ensuring the milk solids are thoroughly toasted and fragrant.
⏱️ 8 min - 5
Carefully strain the entire mixture through a fine-mesh sieve into a heat-proof bowl to separate the toasted milk solids from the clarified brown butterfat. Reserve the butterfat for other uses if desired.
⏱️ 3 min - 6
Spread the isolated milk solids evenly onto a baking sheet lined with parchment paper.
⏱️ 2 min - 7
Allow the milk solids to dry thoroughly at room temperature. This can take several hours, depending on humidity.
⏱️ 120 min - 8
Once completely dried and brittle, transfer the milk solids into a spice grinder or food processor.
⏱️ 1 min - 9
Blend the dried milk solids until they form a fine, uniform powder.
⏱️ 2 min - 10
Store the brown butter powder in an airtight container at room temperature for future use in applications such as cookies, frostings, creams, pancake batter, or sprinkled on popcorn.
⏱️ 1 min