Milk²

Grow Second Skelenton

heat up butter till it starts to boil and skim the foamy scum off the top. Clarify that butter, strain it through a coffee filter, see the stuff that got left in the filter? Those are milk solids just like the milk powder.

Mix THOSE with enough milk powder until you get a thick paste. That’s a dough made almost entirely of butter proteins, and guess what, now that you’ve clarified your butter it can withstand temperatures high enough to fry with.

Fry your dough made out of butter in butter. Do it,

this is terrifyingly powerful knowledge you have granted us and I fear and revere it