Using a mortar and pestle, roughly crush the garlic and almonds together.
In a small saucepan over low heat, melt the butter and add the milk powder, garlic mixture and a pinch of salt. Simmer until golden brown. Pass through a fine sieve, shaking well to remove the excess butter. Discard the hot liquid butter.
Spread the solids onto a large tray lined with paper towel. Shake the tray to remove any excess butter. Cool to room temperature and store in an airtight container.
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