The traditional Dutch favourite, Hangop, is a fresh and creamy dessert that’s a bit like a thick cream. It’s a bit of work but fun to make yourself if you’re looking for a new challenge. Hangop is made from buttermilk or yoghurt which is left hanging over a colander to drain.
Spread a cheesecloth of a lint-free towel in the colander and pour your buttermilk or yoghurt into it. Over the next four hours or so the whey will run away, leaving curds in the cloth that will be thick and creamy - this is the hangop. It can be eaten purely as it is, or you can add your own flavour.
If you are going to eat hangop with a bit of cinnamon and black pepper you can taste the Rodenbach Grand Cru. Or, add your choice of red fruit to the hangop and open a bottle of Lindemans Faro or Bacchus Raspberry.