Most instructions for clarified butter recommend discarding the milk solids.
I hate waste. Butter is expensive and the milk solids do contribute to flavour; so I occasionaly add them back into an already emulsified hollandaise.
Is there any other use for them?
I have done a brief internet search and so far they only get mentioned when people are throwing them away.
Are they worth saving or am I being overly thrifty?
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