Most instructions for clarified butter recommend discarding the milk solids. But “butter is expensive and the milk solids do contribute to flavor; so I occasionally add them back into an already emulsified hollandaise,” says bacon.

phofiend always saves milk solids. “I let them brown a bit and sprinkle on top of steamed vegetables or put a dollop on a bowl of soup,” says phofiend. “Wonderful mixed into mashed potatoes. They freeze very well, too.”

Milk solids are a delicacy in the ghee-loving parts of the worlds, says danieljdwyer. “They’re very good on bread, particularly good naan, and in most contexts where butter is used as a condiment,” he says.

Board Link: Discard milk solids?

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