Melt the butter over low heat and add the buttermilk. Cover with a cartouche (paper or silicone lid) and let the buttermilk caramelise slowly – about 4 hours. Remove from the pot once the buttermilk is no longer watery and has a deep caramel colour. Lay out onto a tray lined with paper towels and place under a heat lamp to dry out completely – you will be able to crumble it. You can also use the oven at the lowest heat setting with the oven door ajar.
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