Buttermilk Curd Cream

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 pint fresh milk
  • 2 pints butter milk
  • caster sugar
  • Single cream
  • Icing sugar
  • Salt
  • Vanilla essence or ground cinnamon


    Make the milk scalding (not boiling) hot, and stir it quickly into the buttermilk, Let the mixture stand until cold and firm, then tip it gently on to a cloth laid over a sieve. Allow to drain until set and crumbly.

    Turn gently out of the cloth on to a board, and pat squares with the side of a knife. Cut into square individual helpings, and lift them with a spatula into serving bowls.

    Sprinkle each lightly with sifted caster sugar. Then pour over a small amount of single cream flavoured with sifted icing sugar, a pinch of salt and vanilla essence or cinnamon to suit your taste. Flavour some of the whey like the cream, and serve it in a jug as a sauce.