Recipe#10724

Title: Clotted Cream 01

Newsgroups: rec.food.recipes 
 From: Sharon.Curtis@comlab.oxford.ac.uk (Sharon Curtis) 
 Subject: Clotted Cream 
 Message-ID: <1994Jan18.140526.28063@client41.comlab.ox.ac.uk> 
 Organization: Oxford University Computing Laboratory 
 Date: Tue, 18 Jan 1994 14:05:26 GMT 

Choose a wide, shallow earthenware pan. Strain very fresh milk into
 this and leave to stand, overnight if summertime or for twenty-four
 hours in cold weather. Then slowly, and without simmering, raise
 the temperature of the milk over a low heat until a solid ring
 starts to form around the edge. Without shaking the pan, very
 carefully remove it from the heat and leave overnight, or a little
 longer, in a cool place. The thick crust of cream can then be
 skimmed off the surface with a large spoon or a fish-slice.