Start with high-quality, unsalted butter. Salted butter won't dehydrate as evenly. Grass-fed butter has the best nutritional content and flavor.

For optimal results, use firmer butter straight from the fridge. If your butter is very soft or melty, pop it in the freezer for 30-60 minutes before starting. Firm butter slices and shreds easier.

Next, cut 1 cup of butter into small chunks using a knife or grate it with a cheese grater. Smaller pieces will dehydrate faster.

Arrange butter pieces in a single layer on the trays of your food dehydrator. Leave a little space between pieces.

Set the temperature to 145°F and dehydrate for 12-24 hours. Time will vary based on thickness of pieces and your dehydrator model.

Check butter periodically until completely dry and brittle. If butter beads up with oil, blot with a paper towel.

In a small bowl, mix 1 cup nonfat dry milk powder with 2 tablespoons water. Stir until it forms a dry, crumbly paste.

Spread milk powder paste thinly onto a dehydrator tray and dehydrate for 2-4 hours at 145°F, stirring occasionally, until very dry.

The milk solids provide an added butter flavor and improve texture.

Place the crispy dehydrated butter chunks and dried milk paste into a high-powered blender or food processor.

Pulse to break down pieces, then process continuously for 2-3 minutes until a fine, smooth powder forms. Avoid over-processing.

If desired, add 1/4 teaspoon butter extract and 1/8 teaspoon annatto powder in the last 30 seconds of blending for extra richness and signature butter yellow color.

Transfer finished butter powder into an airtight container. Glass jars or a well-sealed plastic container works best.

Store container in a cool, dark place like the pantry for up to 1 year. For maximum freshness, store butter powder in fridge or freezer.

And that's it! With just 5 simple steps, you can easily make smooth, delicious homemade butter powder from scratch.