Clotted Cream Part 1

INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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