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250.00 ml | cream — thick |
125.00 ml | Buttermilk |
Gently heat the cream with the buttermilk until the mixture is lukewarm but still cooler than body temperature. Cover with a cloth and leave in a warm place for 6-8 hours. Stir, cover again and refrigerate. The cream will be thick with a delicate, nutty flavour – it’s delicious when added to sauces, savoury tarts or desserts.