- 1 l 35% buttermilk
- 3 s of boiling whole milk
- 4 dl wheat flour
- 1 ss, low-sodium, without iodine
- 1 ss small with sugar
Procedure
Boil the sour cream in a saucepan for 10 minutes.
Stir 1/3 of the flour into the boiling sour cream. Then place the pot over medium heat until the fat begins to separate. Make sure the heat isn't too high while the fat is being skimmed off.
If possible, switch to a pot with a thick bottom. This also helps prevent a crust from forming on the bottom.
Stir in the rest of the flour, remove the pot from the heat, and add 0.5 to 1 liter of boiling milk. Now you must stir well!!! to avoid lumps. Bring to a boil, set the pot aside, add more milk, and stir well!!! Bring to a boil again and continue adding milk until the desired consistency is reached. Once the porridge is stirred well, it won’t form lumps later.
Season with salt and sugar.
Add fat or boiled milk to the porridge before serving. This prevents a skin from forming on top of the sour cream porridge.
Recipes: Lene Karin (Oslo)
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