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Clotted Cream

I have to admit we use 'raw' ( unpasturised cream) as we have fresh
milk from our cows - but scalding will obviously make the end
product safe for those who have to be careful in what they eat.
I cannot totally verify if the ordinary pasturised double cream
you buy will work as effectively.

Put the cream into a microwave proof container and cook high until
it begins to bubble up. Take out of microwave and carefully stir
(as it can bubble up even more). Put back in the microwave and
cook again on high until it begins to bubble up again (just avoid
it spilling over the container). Stir carefully again and pour
into a suitable container and leave to cool. When cool enough
place in the refidgerator overnight and it will be ready for eating.
The colder it is kept the harder it will become over time so
depending on how it is to be used will depend on how you store it.
For spreading you may need to wait at least 24 - 48 hours before
it is firm enough for spreading ( again it depends on how cold it
is kept. It freshness lasts for a approximately a week depending
on temperature etc.

Hope this helps all those who love clotted cream - mind you there
is debate in Europe on how it should be classified as it can be
just called scalded cream in some places.

Try it with junket, or spread on meringues or with scones and jam
- the Traditional Cream tea.

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