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Jul 26, 2012 01:59 PM

Milk solids, where to purchase?

I use milk solids from clarified butter to make my buffalo wing sauce. I usually end up discarding the clarified butter because I really have no use for it. Is using powdered milk the same? Or is there another, less wasteful solution that I can use to get my milk solids? Like I said, I have zero use for clarified butter. Thanks!

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  1. I'm looking at the ingredient list on the Carnation Instant Nonfat Dry Milk package. The list reads as follows: Nonfat milk, Vitamin A palmitate and Vitamin D3. That's it. The fat content is zip. I used this stuff when I made yoghurt at home. Now I use it when making oatmeal for breakfast in the microwave. If you decide to try this product for your buffalo wing sauce, you'll need to experiment with it to see if you can still get the same results as you did with milk solids from butter.

    Harold McGee in his book 'On Food and Cooking, The Science and Lore of the Kitchen' defines clarified butter as butter whose water and milk solids have been removed, leaving essentially pure milk fat...

    The dry nonfat milk may work for you once you determine the volume of liquid needed to add to the dry milk that results in the consistency you desire.

    In bocca al lupo (that's idiomatic Italian for 'good luck' in the sincerest sense).

    1. Have you tried frying wings in the clarified butter?

      I would imagine powdered milk is essentially milk solids or vice versa.
      You have a few options for powdered milk - whole or non-fat.

      1. How are you using the milk solids?

        1. Ok so here's the deal. I marinade my wings in a dry seasoning mixture with buttermilk. Then I grill the wings. So frying in clarified butter isn't really an option.

          For my wing sauce I mix franks red hot and 2 1/2 sticks of butter. I bring to a simmer/boil for 45 seconds, the remove from heat. I skim the (reddened and spicy) clarified butter from the top of the sauce, after it has had adequate time to separate. Then I return to the heat, adding vinegar, spices, Worcestechire sauce, and adobo sauce. I return to a simmer and whisk for a minute or two.... That's the sauce.....

          So I'm just trying to avoid the skimming step, and the waste....

          Thanks for any and all help!!!

          5 Replies
          1. re: Kmloughran

            Sounds delicious, but not like any Buffalo wings I've ever heard of.

            1. re: phofiend

              That's because they're of my own design!!! Maybe I should just call them Napa Wings!!

            2. re: Kmloughran

              Nonfat dry milk easy to buy, so you could make a slurry with water (to simulate the 20% water in butter), mix that with the hot sauce and simmer briefly. At that point you could tell whether it is similar to the butter version after skimming.

              Some shops, mainly Hispanic and Asian, sell a Nido (Nestles) brand whole dried milk, but I'd start with the cheaper nonfat stuff. Another possibility comes to mind - a few tablespoons of evaporated milk added to your hot sauce.

              1. re: paulj

                Awesome!!!! Sounds like a plan. Great suggestion. Thank you for your help! Looking forward to giving this a try!

              2. re: Kmloughran

                I have often heard of Frank'S Red Hot sauce with butter, but I never heard of taking out the separated butter.

                I spent half of this week making financiers, which calls for copious amounts of butter. There is very little milk solids in 2.5 sticks of butter...