Stir 1 tablespoon of Buttermilk into 2 cups of sweet fresh cream.T.M on reverse for 20 secs.
Tip into a bowl and cover with a cloth. Sit at room temp. for 24 to 36 hours, depending on how tasty you want it.
Stir by hand until smooth, it will have thickened.
Cover and refrigerate, will last 2 weeks.
It will become more tangy the longer you keep it, but you can add more cream to extend the culture.
We ate this with Maggie's brown sugar and fig pavlova.
Good one Chookie - we are talking cultured buttermilk - not the buttermilk left from making regular butter
ReplyDelete