How to make scalded (clotted) cream?
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?
Best Answer
You need fresh, creamy raw milk to start with. Pour it into a wide, shallow pan and leave overnight for the cream to separate out.
When ready, heat the milk, very, very gently for about an hour. It should never come anywhere near boiling. Leave overnight again, then you can just scoop the cream off the top.
Pictures about "How to make scalded (clotted) cream?"
Is scalded cream the same as clotted cream?
Clotted cream has always been made in Cornwall and Devonshire and is also known as \u201cscalded cream\u201d. It takes 36 hours to make. Clotted cream is used in many Cornish and Devonshire pies and puddings, eaten with junket and fresh and stewed fruit, and on scones or Devonshire splits with treacle or jam.How do you make scalded cream?
Measure your cream into a microwave-safe glass bowl or measuring cup, and place it in the microwave. Heat it at full power in one-minute increments, until it's hot to the touch. Stir the cream with a clean spoon and continue heating, 30 seconds at a time.Can clotted cream be heated?
Preparation. Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating it either over hot cinders or in a water bath, before a slow cooling.Clotted Cream - How to Make Clotted Cream - Devonshire Cream Recipe
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Katerina Holmes, Ray Piedra, Yan Krukov, Anna Shvets