Brown butter's character comes from the caramelization of the milk solids.

It is made by boiling butter until all the water has evaporated out and the milk solids have settled to the bottom.

However, many commercial brands contain milk solids, increasing the lactose content.

Sour cream If made in the traditional way, this may be tolerable, but most modern brands add milk solids.

The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown.

Don't add the milk solids that will have sunk to the bottom of the pan.

It processes 94.8 percent of all milk solids from dairy farms.

White chocolate is formed from a mixture of sugar, cocoa butter and milk solids.

This is because of the milk solids in it.

Allow to sit at room temperature until the white milk solids have settled to the bottom.