Recipe#10729

Title: Clotted Cream 06

From: "David H. Hutson" hutson@tredova.win-uk.net 
 Newsgroups: rec.food.recipes 
 Subject: English Clotted Cream 
 Date: 6 Feb 1997 09:52:08 -0500 
 Message-ID: <489@tredova.win-uk.net> 

Pour one quart of milk (as fresh and as full cream as possible)
 into a basin and leave overnight to allow the cream to rise. Stand
 the basin in a shallow pan of water and bring slowly to the boil.
 Continue simmering until the cream has formed a rich, bubbly crust
 (this takes about one and a half hours). Allow to cool for several
 hours and finish off at refrigerator temperature. Skim off clotted
 cream into a dish. The highest yield will be 4 oz.
 This product is more commonly referred to as Cornish Cream or Devon
 Cream. The recipe is that used by our mothers during World War II
 in Cornwall (partly as a means of preserving the milk in warm
 weather). Fresh, full cream milk is not so easy to come by now, so
 I have just tested this recipe using supermarket milk (pasteurized
 and with 4% fat). The yield was 2 oz.