Clotted Cream or Devonshire cream
From peetabear 15 years ago
- 10 minutes to make
- Serves 0
Devonshire cream is a clotted cream produced commercially in Devon Cornwall and Somerset England. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. Read more The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need to be whipped. See less
Ingredients
- If you have access to unpasteurized cream, the 'Joy of Cooking' tells us how we can make our own clotted cream. (I have never tried this as I cannot seem to find unpasteurized cream in grocery stores.) Begin by taking unpasteurized cream and letting it stand for about 12 hours (during the winter months) or 6 hours (during the warm summer months). Then to sterilize the cream; place the cream over very low heat (do not boil) until rings form on the surface of the cream. Store in a cold place for at least 12 hours and then skim the thick clotted cream from the surface of the cream. You now have homemade Clotted Cream. shopping list
How to make it
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The Rating
Reviewed by 4 people-
very interesting ^5 miss peeta. I love anything with a history connected to it. I doubt they woul be allowed to sell anything unpasteurized here; but I will check it out.
mystic_river1
in Bradenton loved it
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Great cream- thank you again for the recipe!
elgab89
in Toronto loved it
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