One World Built On A Firm Foundation
Music0 min ago
Hello,
I received a 2ltr container of double cream from Olio and decided to make some butter.
It worked really well and I got 1kg of butter from 2ltrs of cream plus 750ml of buttermilk.
Now, I always use shop-bought buttermilk when I make scones to get them lovely and light.
The shop-bought buttermilk is sour, like yogurt. The buttermilk from the cream is not.
Will it work as well in scones or do I need to sour it to get the acid needed to react with the alkaline in the baking powder?
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