Try this Clotted Cream, Devon-Style recipe, or contribute your own.
Suggest a better descriptionIm not sure this works without FRESH, REALLY FRESH, LIKE RIGHT FROM THE COW FRESH milk. Let milk stand in earthenware pans for 12 to 24 hours (12 in summer, 24 in winter; these are English temp.s, BTW). Carefully lift & place on a stove & simmer very slowly. Do not allow to boil. Simmer until the shape of the bottom of the pan is sort of outlined in the cream like a circle that is concentric to the rim. Carefully move pan from heat & let cool 12 hours. There should be a crust of cream at the top which can be skimmed off. It should have a yellow color. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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