1.   Because the percentage of milk solids differs in each butter, and those solids become dark brown particles in the sauce, each sample looked different.

2.   Add vinegar and wine, scraping bottom of pan to incorporate browned milk solids into sauce.

3.   California law requires a higher percentage of milk solids, which boosts the content of protein and calcium.

4.   Feigenbaum says the dairy did not bulk up the low-fat chocolate milk with added milk solids to keep the creamy texture.

5.   In addition to milk, yogurt, cheeses and ice cream, avoid milk solids and whey.

6.   Milk solids will begin to separate and sink to the bottom of the pan.

7.   Milk solids are being added to milk to increase the calcium.

8.   Place over medium heat, and cook at a lively simmer until milk solids become nutty and brown, and clear, clarified butter rises to top.

9.   Pour off the clear yellow fat, being careful to leave the cloudy milk solids behind.

10.   Remove all of milk solids to clarify butter.