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When making clarified butter you get a bottom layer of milk solids, the center layer of clarified butter, and the top layer of foam. What is in the foam? Does it have any uses?

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That foam is more of the milk solids, brought up and made foamy by water evaporating. The Joy of Baking says it is whey protein specifically.

I usually discard it but you can eat it. Some people like it on toast or other places where you might use butter or a light sprinkling of mild cheese.

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