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How is clotted cream made?
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How is clotted cream made?
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It is made by heating milk with a very high fat content to a high temperature for a sustained period, then letting it cool slowly so that the "clots" form. It is simply the best type of cream, but it must come from the West Country, the stuff you can buy in M&S up here in Yorkshire is just not the same. Best eaten on ice cream walking along Plymouth Hoe. I was brought up on it, and my Aunt who emigrated to the US has been known to eat it on cockles when she comes home!
My mother used to make clotted cream in Plymouth. She used to put 2-3 pints of full fat milk (Jersey or Guernsey) in a bowl and set this on a saucepan of simmering water. The bowl was then covered with a tea-towel and left for 3-4 hours (checking occasionally to ensure that the saucepan does not boil dry). After being left to cool to room temperature the cream was skimmed from the top. I seem to remember it being up tp 2 inches thick.
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