re: #777 Killgore Trout

Interesting. What prompted the experiment? I’ve been dabbling with a little simple cheese making. I’m looking forward to experimenting with some more complex cheeses.

I just really, really like brown butter. It adds a lot more flavor than ordinary butter. The problem is, the flavor is caused by the milk solids in the butter frying in the butter’s fat, and there’s not a whole lot of those solids in butter, so there’s a limit on flavor - not to mention gobs of saturated fat.

The solution was to add milk solids - in the form of non-fat powdered milk - to the butter after most of the water had been simmered off. You get huge volumes of the solids, which can be strained out through cheesecloth and kept separate and used alone for flavoring, without all the fat - which can also be kept, of course.

I threw some of each on green beans tonight, and it rocked.