Ingredients:

• 400 gms – Cream at room temperature
• 1/2 cup – Butter milk

Method:

1. Warm a heatproof vessel, keep aside till fully cooled. Pour cream into this.
2. Add buttermilk, stir gently, cover with cling film.
3. Keep in a preheated oven for 24 hours, till mixture is set, but not fully firm.
4. When in jelly like consistency, pour into a double layer of muslin cloth.
5. Allow to hang for 6-7 hours, saving whey in a drip vessel.
6. Remove, beat smooth with a small eggbeater, add a little whey if required.
7. Refrigerate, and when serving, add more whey and beat for desired consistency.

Recipe courtesy of Saroj Kering