Recipe#6347

Title: CLOTTED CREAM PART 1

From: Wendy Lockman 
Date: Mon, 8 Apr 1996 11:34:44 -0400 
Source:  "Farmhouse Kitchen", based on the Independent Television series,
  presented by Dorothy Sleightholme. Published by Yorkshire Television
  Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976
  
  From the Recipe Files of:  Deidre-Anne Penrod, FGGT98B on Prodigy,
  J.PENROD3 on GEnie
     per Karen Mintzias
 

     Clotted cream is a traditional product of South West England and the
  traditional farmhouse method of manufacture is as follows:
  
  1.  Channel Island milk is placed in shallow pans or bowls and left until
  the cream rises to the top.
  
  2.  The milk is then scalded for about one hour by placing the pan or bowl
  over a pan of water maintained at a temperature of about 180^F (82^C).
  
  3.  The cream is ready when it is straw colored and wrinkled in appearance.
  It is then cooled overnight or for about twelve hours.
  
  4.  When cool the cream should be skimmed off the surface using a
  perforated skimmer or a shallow spoon.
  
  5.  If the skimmed cream is left in the refrigerator for a few hours it
  will thicken further.
  
     Alternatively, clotted cream can be made using the direct scald method.
  Double cream is placed in shallow pans or bowls and scalded as for the
  traditional method.  After scalding and cooling the whole contents of the
  pan are used as clotted cream.