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Clotted Cream

Ingredients

  • I have to admit we use 'raw' ( unpasturised cream) as we have fresh
  • milk from our cows - but scalding will obviously make the end
  • product safe for those who have to be careful in what they eat.
  • I cannot totally verify if the ordinary pasturised double cream
  • you buy will work as effectively.

Instructions

Put the cream into a microwave proof container and cook high until it begins to bubble up. Take out of microwave and carefully stir (as it can bubble up even more). Put back in the microwave and cook again on high until it begins to bubble up again (just avoid it spilling over the container). Stir carefully again and pour into a suitable container and leave to cool. When cool enough place in the refidgerator overnight and it will be ready for eating. The colder it is kept the harder it will become over time so depending on how it is to be used will depend on how you store it. For spreading you may need to wait at least 24 - 48 hours before it is firm enough for spreading ( again it depends on how cold it is kept. It freshness lasts for a approximately a week depending on temperature etc. Hope this helps all those who love clotted cream - mind you there is debate in Europe on how it should be classified as it can be just called scalded cream in some places. Try it with junket, or spread on meringues or with scones and jam - the Traditional Cream tea.

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