Clotted cream part 1

Yield: 1 Serving

Measure Ingredient

Clotted cream is a traditional product of South West England and the traditional farmhouse method of manufacture is as follows: 1. Channel Island milk is placed in shallow pans or bowls and left until the cream rises to the top.

2. The milk is then scalded for about one hour by placing the pan or bowl over a pan of water maintained at a temperature of about 180^F (82^C).

3. The cream is ready when it is straw colored and wrinkled in appearance. It is then cooled overnight or for about twelve hours.

4. When cool the cream should be skimmed off the surface using a perforated skimmer or a shallow spoon.

5. If the skimmed cream is left in the refrigerator for a few hours it will thicken further.

Alternatively, clotted cream can be made using the direct scald method. Double cream is placed in shallow pans or bowls and scalded as for the traditional method. After scalding and cooling the whole contents of the pan are used as clotted cream.

Source: "Farmhouse Kitchen", based on the Independent Television series, presented by Dorothy Sleightholme. Published by Yorkshire Television Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

per Karen Mintzias

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