Rather than tossing out the milk solids, use them as a finishing oil. Melt the milk solids over steamed or grilled vegetables, or mix the solids into mashed potatoes or rice. Otherwise, try kneading them into bread dough for a buttery flavor.
As for the clarified butter, add a dab to a sauté pan when cooking crêpes, pancakes, eggs, and seared meats. Clarified butter has a high smoke point, so it will help the foods develop a crisp exterior without risk of burning the oil.