Buttermilk Curd Cream

Preparation info
    • Difficulty

      Easy

Appears in
The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 pint fresh milk
  • 2 pints butter milk
  • caster sugar

Method

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.</