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Easy
By Mary Norwak
Published 1991
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.</