.jpg&w=3840&q=75)
4 Serves
103 Mins
Pour the fresh buffalo milk into a large heavy-bottomed pot and bring it to a gentle simmer over low heat, being careful not to let it boil over.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FilipinoVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
426 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
133 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
9 g / 50 gSaturated Fat
18 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Maintain a very low simmer for approximately 60 to 75 minutes, allowing the cream to rise and form thick, wrinkled layers on the surface.
Carefully remove the pot from the heat and let it cool completely, then refrigerate for several hours to set the cream layers firmly.
Gently lift the thick cream layers from the surface using a spatula and serve on a plate, drizzled with honey.
16
g7
g68
g
Canadian