I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk. What's the technique?
I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteuri
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and
I made clotted cream and tried to heat it for serving. It immediately disintegrated so I tried to salvage it by freezing it. It solidified into something yellow
In The Hobbit, Gandalf is described as eating loaves with clotted cream, butter, and honey. I'm familiar with clotted cream, but I always eat it with jam - clo
Yesterday, I purchased a package of Kaymak (the Turkish version of Devonshire clotted cream). Normally, it would act just like clotted cream. It was in the frid
TL;DR Why do I find liquid at the bottom of the pan when I make clotted cream? I've read about clotted cream in books all my life, but it wasn't a thing where
Can I add normal milk or cream with a 30% fat content to clotted cream with a 58% fat content to make whipping cream? can clotted cream be whipped on its own? I