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Interestingly, here was David’s response on his blog, to my question:
QuoteButtermilk would likely curdle when heated so I wouldn’t advise it. (If you’re going to more tartness, you could use some crème fraîche.) If you do give it a go with buttermilk, let us know how it turns out.
Interestingly, here was David’s response on his blog, to my question:
Buttermilk would likely curdle when heated so I wouldn’t advise it. (If you’re going to more tartness, you could use some crème fraîche.) If you do give it a go with buttermilk, let us know how it turns out.
