Caramelised Buttermilk

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 250 g unsalted butter
  • 1 litre buttermilk

Method

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.