Clotted Cream By Chef James |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Clotted Cream It is a traditional accompaniment to the English 'cream tea,' served with jam and scones. From Chef James on the Net 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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