Remove the water and fat and you get nonfat milk powder—what is essentially pure milk solids. The very same milk solids that play a starring role in brown butter.

“So when you add the water back, it’s the same great taste, same great nutrition that you get with a regular amount of milk.” I tried the Raisin Bran Crunch bowl, provided by Kellogg’s.

When I say buttermilk, you probably think of the dairy aisle. But it's also available in a shelf-stable powdered form. For years this blend claimed permanent residency in the depths of my pantry ...