Double Cream Substitue in Soups?

[taxlady]

And unless someone lived on a farm at one time, they probably never had real buttermilk - only the cultured buttermilk, we get in stores. This is something like making yogurt, just different cultures, and it doesn't require temps quite as high. I make my own all the time, adding about 1/4 c of the old batch into the new half gallon of milk. In the summer it can cure in under 12 hours, at room temp, but in the winter a few more hours. I use it in breads, mostly, but occasionally some desserts, that call for it.

I'm old enough that you didn't have to live on a farm to get the real buttermilk, left over from churning butter. Well, you could get it in Denmark in the store in the 1950s. I didnt like it very much as a substitute beverage for whole milk, when I was a kid. I only had to put up with it one summer, since I didn't live in Denmark on a regular basis. I got it at the fritidshjem, a "spare time home". Sort of like a day camp. We got the buttermilk with our lunch maybe once a or twice a week. It was a disappointment for a lot of the kids.

 

[Yajee]

I was curious about that too. How hard or easy is it to clean?

Apologies for the delay in replying. It has a self-clean cycle where you just add some water and a few drops of detergent to clean the inside but you can't let the base of the unit get wet when cleaning the outside, just as a general note I would say that it is way too heavy for elderly people to pick up and try to clean. Here is a video showing how it's done.