INGREDIENTS

INSTRUCTIONS

Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:  Channel
Island milk is placed in shallow pans or bowls and left until  the
cream rises to the top. 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). The cream is ready when it is  straw
colored and wrinkled in appearance. It is then cooled overnight  or for
about twelve hours. When cool the cream should be skimmed off  the
surface using a perforated skimmer or a shallow spoon. 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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