1. Prepare Your Pan & Butter: Cut the butter into chunks for even melting. Place your saucepan over medium heat and add the butter. If using a small, deep pot, expect the process to take slightly longer.
2. Melt & Stir Occasionally: As the butter melts, stir occasionally with a whisk or spatula. It will start to bubble and turn translucent.
3. Watch for Foam Formation: After 5-8 minutes, the bubbles will turn into foam. At this point, it becomes harder to see what’s happening underneath, so whisk frequently. This is when the browning begins so don’t step away!
4. Look for Browning Milk Solids: As you stir through the foam, you’ll start to see specks of milk solids. They’ll start turning light brown after about a minute, and the butter itself will take on a golden hue.
5. Remove from Heat at the Right Moment: Once you see golden-brown bits forming at the bottom and smell a nutty, toasty aroma, take the pan off the heat immediately. Keep whisking, as the residual heat will continue darkening the butter to a rich amber color.
   • Depending on how ‘brown’ you want your butter, you can take it off when its golden brown or deep golden brown. Golden brown butter will yield a nutty-caramelized flavour. A deep golden brown will give you a deeper and toasty nutty flavour.
6. Pour & Scrape the Brown Bits: Transfer the browned butter into a heatproof measuring glass, making sure to scrape all the flavorful brown bits from the bottom of the pot.

For extra strong brown butter:

1. Toast milk powder: In a separate dry pan, add milk powder over medium heat. Stir continuously with a spatula until the milk powder turns golden brown (this happens quickly, so don’t walk away).
2. Combine: Immediately whisk the toasted milk powder into the browned butter. This intensifies the nutty, caramelized flavors and takes it to the next level!
3. Cool & Use: Let the butter cool before using it in a recipe. You can use it in its melted form or chill it to solidify, depending on your needs.