Recipe#10731

Title: Clotted Cream 08

From: Ian McNeill ian@canaletta.demon.co.uk 
 Newsgroups: rec.food.baking 
 Subject: Clotted Cream 
 Date: Wed, 17 Mar 1999 13:45:19 +0000 
 Message-ID: YzIPTDAvH772EwoC@canaletta.demon.co.uk 

The reason that Cornish/Devonian clotted cream is so good is that
 they use the unpasteurised milk from Jersey cows that produce the
 richest and creamiest milk in the UK. It is also why most creams
 from those counties are also superior to most others.
 The old Cornish farmers recipe for making clotted cream at home is
 as set out below. Almost all farmers kitchens in Cornwall and Devon
 include large kitchen ranges that are on all he time to provide
 central heating as required and hot water. It follows that heat,
 and across a range of temperatures, is always freely available.
 First, the essential requirement is a wide shallow pan into which
 is poured 1 pint of rich creamy milk. This is left undisturbed for
 24 hours for the cream to rise to the top. If you don't have rich
 creamy milk, you can use double cream instead and forget the 24
 hours.
 Next, heat the pan very gently to a temperature of about 180oF
 (82oC) and keep it at this temperature for about an hour.
 The cream on the top will eventually develop a thick, rich, crinkled
 and slightly yellowed crust. When that occurs, turn off the heat
 and allow the pan to cool.
 When cold, skim off the cream and you have clotted cream.