A very old-fashioned Dutch recipe, and truly delicious. You will need more buttermilk than for yoghurt hangop, just because buttermilk is thinner and therefore more of it will drain away. Buttermilk hangop has a totally different structure from yoghurt hangop, it looks more like custard. This dish used to be eaten topped with crumbled bread crust, but this is no longer the case. I replace it with crunchy almond biscuits, but gingersnaps also fit the bill.
Wet a clean dish towel and place it in a strainer or colander. Hang the strainer over a large bucket and pour in the buttermilk. Cover with plastic wrap or lid and leave to stand for at least two nights. Then transfer the cheese to a large bowl and beat in the cinnamon and brown sugar using a whisk or hand blender.
Prepare the caramel sauce: heat the sugar and water in a saucepan. Reduce to a syrup and remove from the heat, stir in the butter. Be careful, as it can splatter considerably. Continue to stir and return to low heat until the desired caramel colour is achieved. Remove from the heat and fold in the cream. Leave the sauce to slightly cool until used.
Transfer the hangop to a plate and cover with
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