Adding toasted milk powder to cookies & cakes gives them a deep, nutty, caramelised flavour. Use alongside brown butter for maximum flavour!
What Is Toasted Milk Powder?
When you make brown butter, the colour & flavour come from the toasting of the milk solids. Milk powder is made of dehydrated milk solids, so by toasting it we’re basically making a dried, concentrated brown butter. Using toasted milk powder alongside brown butter will give the nutty, caramelised butter an extra hit of flavour. This is why it’s such a popular ingredient in chocolate chip cookies.
How It’s Used
To toast milk powder, all you need to do is place the desired quantity into a frying pan then cook over a gentle heat, stirring regularly until it turns a deep, golden brown colour. You’ll know when it’s done because it will smell super nutty.
If you want the powder to be finer, let it cool down then give it a quick blitz in a jug blender.
That’s it! Make sure to store it in an airtight container or jar to keep it fresh.
I like to always have a jar of the stuff on hand as it’s such a useful ingredient!
Some Of Our Favourite Uses
- Brown Butter S’more Cookies
- Chocolate Brownies
- Toasted Milk, Chocolate & Raisin Oatmeal Cookies
- Toasted Milk & Vanilla Custard
- Toasted Milk & Ginger Chocolate Chip Cookies
- Barbecue Banana Custard
How To Make Toasted Milk Powder
- 100 g Milk Powder Whole Or Skimmed
- Add milk powder to a dry frying pan & set over a low heat.
- Cook gently until the milk powder is a deep, golden brown, breaking up any clumps that may form. Make sure to stir constantly so that it doesn’t burn.
- Once cooked, transfer to a baking tray & leave to cool. If there are any clumps in the milk powder, give it a quick blitz in a jug blender or food processor.
- Transfer to an airtight container or jar & store in a cool, dry place.
If you want to make a big batch, toasted milk powder will last for up to a year if kept in a cool, dry place.