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.
1 comment:
Good one Chookie - we are talking cultured buttermilk - not the buttermilk left from making regular butter
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