Toasted Milk powder

10/6/20243 min read

So what is milk powder?

Milk powder is raw milk that gets pasteurized/boiled under a certain level of reduced pressure. This process is also known as evaporation. They then take the concentrated milk and spray a fine mist into a hot air heat tunnel to remove any left over liquids. This process removes that last bit of moisture resulting in an ultra fine powder that we call "milk powder", this same process can be done to buttermilk to achieve a tangy powder that has a reduced amount of fat known as 'powdered buttermilk."

Why are we toasting it?

Milk powder contains lactose. Lactose is the natural sugar that occurs in most mammal milks. But with all forms of sugar you can caramelize it. This is known as the Maillard reaction. The Maillard reaction is a fascinating chemical process that occurs when natural sugars in the milk powder interact with pre-existing amino acids in the milk. This reaction is responsible for the development of complex flavors and appealing colors in various cooked foods. This reaction will yield a golden brown powder that has a caramelly aroma with nutty and sweeter undertones. Essentially a powdered brown butter.

If its just like browned butter why don't I just make browned butter instead?

Good question: Browned butter is the same reaction process known as the Maillard reaction. Unlike its dry cousin, it toasts off the whey (milk solids) that are trapped with in the solidified fat. To make brown butter the fat has to be brought up to a rolling boil. While it only boils for a short period of time its enough for the water content of the butter to evaporate out. This process can destabilize the butter and cause it to act differently in a baked good or dish. Toasted milk powder can be a safer alternative, as well as a way to enhance the browned butter. You can increase the toasted nutty flavor that browned butter has by add a spoonful of the toasted milk powder to the already browned butter. Or if you have a recipe that doesn't require butter, but still want that rich caramelly flavor adding toasted milk powder can be a game changer.

  1. On low heat sprinkle the milk powder evenly in the pan.

  2. Stirring constantly from here on out, continually move the milk powder until it turns a deep amber color, this whole process can take up to ten minutes, the higher the heat the faster it goes but it causes it to clump faster.

  3. The milk powder will starts to clump as the sugars in it melt, to avoid burnt bits make sure you scrape the bottom of the pan. Break up any large chunks that form with the back of a spoon or a spatula.

  4. Lower the heat or remove the pan from the heat if the clumps start to burn.

  5. Continue to stir until all of the powder turns an even caramel shade of brown. And that's it. If you end up with a lot of clumps you can throw it in a blender or use the back of a spoon to smash them until its smooth again.

  6. Let the powder cool then, store in an airtight container. Use in anything that you would swap browned butter for.

So how do I make it?

The ingredients and equipment are incredibly simple

  • Milk Powder ½ cup

  • Shallow sauce pan

  • Wooden spoon or rubber spatula

  • Optionally a blender