Recipe#10727

Title: Clotted Cream 04

From: Brad bradb@netcom.com 
 Newsgroups: rec.food.recipes 
 Subject: Clotted Cream, Devon-Style 
 Date: 30 Mar 1994 07:18:15 -0500 
 Message-ID: <2nbqm7$g5e@s.ms.uky.edu> 

I'm not sure this works without fresh, really fresh, like right
 from the cow fresh milk.
 Let milk stand in earthenware pans for 12 to 24 hours (12 in summer,
 24 in winter; these are English temperatures, BTW).  Carefully lift
 and place on a stove and simmer very slowly.  Do not allow to boil.
 Simmer until the shape of the bottom of the pan is sort of outlined
 in the cream like a circle that is concentric to the rim.
 Carefully move pan from heat and let cool 12 hours.
 There should be a crust of cream at the top which can be skimmed
 off.  It should have a yellow color.