John Myers
Ingredients for 4 servings:
- 500 ml milk, fresh
- 2 tbsp buttermilk
- sweet cream
- Salt
- pepper
- n. B. Chives, cut into rolls
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes
Upper Franconian specialty
Inoculate the fresh milk with the buttermilk and then let it curdle at room temperature (approx. 22°C). Cut the curdled milk into approximately one-centimeter pieces. Place these pieces in a cotton cloth (e.g., a clean tea towel) and warm them slightly with your hands. Tie the cloth into a bag and let the bag hang over a container (whey will run out) for about three hours. Then remove the curds from the bag and fluff them with a fork. Stir in sweet cream until the desired consistency is reached. Season to taste with salt and pepper and serve garnished with chives. Tastes best with fresh, crusty bread or boiled potatoes.
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