Clotted Cream

I got an email asking how to make clotted cream. I had a general idea, but it was supplemented by an article in the Old Farmer’s Almanac.

Here is a recipe which blends mine and theirs:

Original clotted cream is made from raw milk, not so easy to find these days…

1) Collect a pint (or more) of unpasteurized, unhomogenized cream or rich milk.
2) Gently heat until a semisolid layer of cream forms on the surface.
3) After it cools, skim off the thickened cream into a clean container.
4) Refrigerate.

I do not know how corporations make it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s