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Buttermilk


tizzylizzy

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It's called babeurre or lait ribot but is difficult to find fresh outside Normandy and Brittany (milk producing areas).

I have used lait fermenté, as found in the fresh milk/cream section of the supermarket.

They also usually have a tall "brick" with Arabic writing on it (white, blue and yellow, marked Elben) which is a very good substitute.

I use it a lot when attempting various scone recipes!

EDIT: I don't think crème fraiche would be a good substitute. Yoghurt+milk would be better...

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