LOCATION: Recipes >> Eggs Dairy >> Clotted Cream 04
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Clotted Cream 04
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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.
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