Karnemelksepap (Buttermilk Porridge)

Pour the buttermilk into a heavy-bottomed pot and bring it to a gentle simmer over medium heat, stirring occasionally to prevent scorching on the bottom.

In a small bowl, whisk together the flour and salt to combine evenly and eliminate any lumps.

Slowly sprinkle the flour mixture into the simmering buttermilk while stirring constantly to prevent clumping and ensure a smooth porridge base.

Continue stirring the porridge over medium heat, breaking up any lumps that form as the flour hydrates and thickens the buttermilk.

Cook until the porridge reaches a thick, creamy consistency and pulls away slightly from the sides of the pot, with no raw flour taste remaining.

Taste and adjust salt as needed, then divide the hot porridge among four bowls and serve immediately while steam still rises from the surface.