Can the leftover browned milk solids (from making ghee) be used in any recipes or as a spread, and what do they taste like?

Question

What do the leftover milk solids from ghee taste like? Discover the delicious, nutty flavor of these browned bits and how you can use them in recipes.

Answer 1

Yes, the leftover browned milk solids from making ghee, often called ghee residue or mawa, can be used in recipes or as a spread. They have a nutty, slightly sweet, and caramelized flavor.

Detailed Explanation:

When making ghee, butter is simmered until the milk solids separate and brown. These browned milk solids are essentially concentrated milk proteins and sugars that have undergone Maillard reaction, resulting in a unique flavor profile. They can be used in several ways:

1. As a Spread: The residue can be enjoyed as a spread on toast or crackers. Its rich, nutty flavor makes it a delicious alternative to nut butter or other spreads.
2. In Recipes: The browned milk solids can be incorporated into various recipes to add flavor and texture. Consider using them in:
   • Indian Sweets: Add them to traditional Indian sweets like burfi or peda for an extra layer of flavor.
   • Baked Goods: Incorporate them into cookies, cakes, or muffins for a nutty, caramelized taste.
   • Savory Dishes: Sprinkle them over roasted vegetables or add them to sauces for a unique umami flavor.
3. Flavor Enhancer: Use a small amount to enhance the flavor of your morning oatmeal or yogurt.

The taste is generally described as nutty, slightly sweet, and caramelized, with a hint of dairy richness. The exact flavor will depend on how long the butter was simmered and how dark the milk solids became.

Pro Tip:

Be mindful of the moisture content of the residue. If it's too wet, it might not spread well or incorporate properly into recipes. You can dry it out slightly by spreading it on a baking sheet and baking it at a low temperature (around 200°F or 93°C) for a short period, stirring occasionally, until it reaches your desired consistency.