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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.

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14 of 19 people found the following review helpful:
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Pretty good Clotted Cream, March 19, 2004 - 03:10 PM
Reviewer: Anonymous from USA
I tried the recipe and didn't have any of the problems of the reviewer before. Cream will not boil until it reaches 212 degrees so her themometer more than likely was not calibrated. It worked fine for me and with little work. The clotted cream tasted very nicely with my scones.

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6 of 9 people found the following review helpful:
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Very Nice Clotted Cream, March 30, 2004 - 07:03 PM
Reviewer: R. Hicks from Manhattan, New York USA
Very nice for High Tea, or perhaps after Sherry Sunday with some blackberrys. The ease of making this cream is magical.. Not Exactly Devonshire, However lovely all the same.

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3 of 4 people found the following review helpful:
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Boiling Temps at High Altitude, November 22, 2004 - 10:58 PM
Reviewer: Anonymous from Fort Collins, CO USA
Lynnette from Littleton, CO, USA doesn't realize that because she lives at an altitude of 5300 feet, all liquids boil at lower temperatures than at sea level. This likely explains why she wasn't successful with this recipe.

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11 of 21 people found the following review helpful:
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DON'T try this recipe!, February 27, 2004 - 08:18 PM
Reviewer: Lynnette from Littleton, CO, USA
The temperature instruction is flat-out wrong! If you "gently" raise the temperature of cream to 180 degrees F, it will arrive at a nice, rolling boil. In fact, it begins to boil around 160 degrees. I'm not sure why you should sustain this temperature for about an hour, unless it's to insure a lovely burnt aroma throughout the entire house. I decided not to wait that long, and I will definitely look for a different recipe for clotted cream!

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3 of 5 people found the following review helpful:
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Review from a Brit, April 4, 2004 - 02:44 PM
Reviewer: Nicola Maurer from Gratiot, WI USA
I tried this with milk "straight from the cows" of our neighbor\'s Jersey dairy farm, here in Wisconsin. I was not optomistic but hopeful to try to duplicate the clotted cream I so dearly miss. I was nervous about the temp issue, having read the first review, but had no problems. I used 1/2 gallon milk and obtained 1/2 cup cream, which was thick but pourable, not clotted. Will try scalding for longer next time.

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3 of 6 people found the following review helpful:
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Clotted Cream 08, July 5, 2004 - 01:12 PM
Reviewer: Lynn from Los Angeles, CA
Lynette, you are over 5,000 feet above sea level, this will greatly affect the boiling temperature of your recipe. Please don't discount this recipe simply because you tried it once and it didn't work. Many factors are at play here. Also, perhaps your thermometer was not calibrated?

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2 of 4 people found the following review helpful:
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Lynnette's problem, August 21, 2005 - 12:16 AM
Reviewer: Anonymous from Englewood, Co
Lynnette needs to remember that at her elevation in Littleton, Co, (5300") all liquids boil at a lower temperature! Adjust the recipe accordingly, and it should work just fine.

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