NEW! Google Custom Search
I have been looking for recipes to see if I can substitute cream with buttermilk to make a creamy pasta sauce. I haven't been able to find it and don't know if the higher acidity of the buttermilk would interfere with the thickening, etc? Has anyone ever tried it? Or do you have any other suggestions?
On one hand I always look for buttermilk recipes because I have to buy a whole litre and also like it as an alternative to heavy cream for the obvious health reasons.
Looking forward to your suggestions