It can be difficult to get hold of unpasteurised full fat milk nowadays but it is essential for clotted cream so if you find a source use it!
Just a quick recipe today in response to an email from Marci; the British afternoon tea essential that is clotted cream.
1. Leave the milk overnight on the hob in the pan you will be cooking the clotted cream in. This is to allow the cream to rise up from the milk so do not move it once you have started the process. 2. In the morning scald the milk over a very low heat, warming it but not boiling. Do not stir. It is ready after an hour or so when pimples start to form on the surface. Remove the pan from the heat and allow the milk to cool overnight. 3. Next morning spoon off the wrinkly, yellowy cream and put it in a pot in your fridge.
Really good, a lot of my friends would love this, gonna let them know about it right now. Cheers!
Posted by: ugg boot | December 06, 2010 at 07:16 AM
Wow this is great! I love it so delicious! Yummy! Thanks for sharing it. :D
Posted by: Gre Prep Courses | January 05, 2011 at 08:20 AM
It's amazing.I like it very much.
Posted by: Cubs jersey | June 17, 2011 at 09:17 AM