Clotted Cream

20 ounces heavy whipping cream
2 Quarts whole milk (or more)*

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fluid ounces double (heavy) cream. Leave in the refrigerator for at least several hours, and preferably overnight.

Set the bowl over a pan of water kept at 82 degrees C (180 F) and leave until the top of the milk is crusted with a nubbly yellowish-cream surface. This will take at least 1 1/2 hours, but it is prudent to allow much longer.

Take the bowl from the pan and cool it rapidly in a bowl of ice water, then store in the refrigerator until very cold. Take the crust off with a skimmer, and put it into another bowl with a certain amount of the creamy liquid underneath; it is surprising how much the clotted part firms up — it needs the liquid.

You can now put the milk back over the heat for a second crust to form, and add that in its turn to the first one.

The milk left over makes the most delicious rice pudding, or can be used in baking, especially of yeast buns.
Making Clotted Cream
The Traditional Process
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 degrees F (82 degrees 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.

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