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Clotted Cream By Chef James Recipe


Clotted Cream By Chef James Recipe
Clotted Cream It is a traditional accompaniment to the English 'cream tea,' served with jam and scones. From Chef James on the Net

Shirleyoma

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Ingredients
  • First, you need a source of raw or unpasteurized milk.
  • Perhaps a Quart

Directions
  1. Clotted cream or Devonshire cream is a thick cream made by slowly heating rich, unpasteurized milk to about 82 degrees Centigrade and holding it that temperature for about an hour. A very thick, yellow layer of clots or coagulated clumps of cream forms on the top. It has a minimum fat content of 55 percent.

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Comments


Shirleyoma ,
Thank you so much for sharing this! It's always good to learn a new method or recipe. I've made fake Devonshire cream but never clotted cream, but now I shall!


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