Last updated on March 6th, 2024.

What if I tell you that making this Brown Milk Powder is like bottling the nutty taste and flavor of brown butter, and you’ll be able to add it to your chocolate chip cookies, ice cream, cookie dough, or anything you can think of, sweet or savory!

browned milk powder in a bowl with a spoon

What Is Browned Milk Powder

In short, browned milk powder refers to milk powder that has been toasted or cooked until it turns a golden brown color.

Milk solids make up 13% of the powder after removing water from milk, giving dairy products their characteristic taste and appearance. When milk powder is toasted or baked, a chemical reaction occurs between the sugar and proteins, resulting in a brown-golden color and deep, rich flavors. This process, also known as the Maillard reaction, is responsible for the delicious taste of browned butter without actually browning the butter itself. My book “Baking Science” goes into more detail about this reaction.

So it’s like having the brown butter flavor without the browning butter.

How to brown milk powder

There are three ways to give your nonfat milk powder a beautiful golden color. No right or wrong way; it’s a matter of time and personal preference.

Method one stove top

This is great when you are tight on time or want a small amount (as small as one tablespoon).

  1. Pour the nonfat dry milk powder over a wide saucepan, and place the pan over low-medium heat.
  2. Cook while stirring every minute or so until you have a golden powder.
  3. Transfer the toasted milk powder into a food processor and process until fine.
Toasting milk powder over stovetop

Method Two Oven

In this method, please pay attention to the color of the powder and not the time, as different ovens work differently. I like using this method when I have time and plan.

  1. Evenly spread up to two cups of powder over a large baking sheet lined with parchment paper.
  2. Bake at 220F for 40-60 minutes, tossing and mixing every 10-15 minutes. 
  3. The powder is ready when it is a slightly medium golden color.
baked and unbaked dry milk powder

Method Three browning butter (beurre noisette)

This is an enhanced brown butter, and once done, you can pour it into molds, refrigerate and use it when ready. I used one tablespoon of powder for every 1/2 cup of butter (113g or one stick of butter). See the full recipe at the recipe card below.

  1. Mix the milk powder with two teaspoons of water in a small bowl.
  2. Cut the butter into 1-inch pieces and place over medium heat.  
  3. Once the butter has melted, add the milk powder and keep cooking. You will have a thick white foam on the top with some sizzling sounds. You will notice the brown toasted milk solids as the foam clears up.
  4. Remove from the stove and pour into molds or use.
how to enhance brown butter with milk solids


The product’s long shelf life does not change but will not dissolve in water. The best way to store it is to place the brown powdered milk in an airtight container or a mason jar and keep it at room temperature or in a cool pantry for 8-10 weeks.

The browned butter should be refrigerated until use.

How To Use It

Once ready, use the powder to add the brown butter flavor to your recipes. I am still in the experimenting stage, but here are my rules of thumb:

  • Use one tablespoon for every 1/2 cup (113g) of butter, or for every one cup of flour (120g).
  • Remove the same amount of flour if using more than two tablespoons for every one cup of flour. For example, if you mix 4 tablespoons (28g) of toasted milk powder for every cup of flour, remove two tablespoons of flour.

Chocolate Chip Cookies

I added two tablespoons of this toasty flavor to the melted butter in these Chocolate chunks cookies. This way, I got all the flavor without losing the water content in the butter.

Stabilized Heavy Cream

My favorite way to use this golden powder is to add one tablespoon to every 1 cup of heavy cream and whip for a light golden hue. I call this Caramelized Whipped Cream.

Cream Cheese Frosting

Beat the cream cheese with 1/4 cup of brown milk solids. Add 2-4 tablespoons of heavy cream for extra liquid to the frosting if too thick.

Shortbread Cookie Recipes

Add two tablespoons of the powder to every cup of butter. Mix the powder with the dry ingredients.

More How To’s Posts

How to Temper Chocolate, How To Make Brioche Bread, How To Make Sponge Cake

Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!

Brown Milk Powder Recipe

Toast your milk solids for the delicous brown butter flavor.

Course Dessert
Cuisine American, European
Keyword brown milk powder
Prep Time 15 minutes
Servings 1 Cup
Author Dikla


Method 1 and 2

  • 1 Cup Nonfat dry milk powder

Method 3

  • 1 Tablespoon Nonfat dry milk powder
  • 2 teaspoons Water
  • 1 Cup Butter, cut into one-inch pieces (226g)


Method one, stovetop

  1. Place up to one cup of M. powder in a wide medium-sized skillet over medium-low heat.

  2. Cook while stirring every 30-60 seconds until medium golden brown. Use a wooden spoon to scratch the bottom of the pan if you feel that the powder sticks.

  3. Place the golden brown powder in a food processor and process until finw.

  4. Allow to cool completely, then transfer to an airtight container.

Method Two, oven

  1. Line a baking tray with parchment paper and spread the powder evenly.

  2. Bake at 220F for 40-60 minutes, tossing and stirring every 10-15 minutes until medium golden brown.

  3. Allow to cool, then place in an airtight container.

Method Three, Enhanced Brown Butter

  1. In a small bowl, mix the powder and water, set aside.

  2. Place the butter in a medium saucepan over medium heat and allow the butter the melt.

  3. Once the butter has melted, add the powder-water mixture and continue cooking.

  4. As the butter cooks, it will have a thick foamy layer on top, and it will sizzle.

  5. Once the sizzling stops, remove from heat and stir. You will notice golden brown speckles. You don't want them to get darker.

  6. Pour the melted butter into molds, or use.

Recipe Notes

  • Store at room temperature for 8-10 weeks in an airtight container.
  • Use one tablespoon for every 1/2 cup (113g) of butter, or for every one cup of flour (120g).

    Remove the same amount of flour if using more than two tablespoons for every one cup of flour. For example, if you mix 4 tablespoons (28g) of toasted milk powder for every cup of flour, remove two tablespoons of flour.


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