Clotted cream   

From Appropedia
Jump to: navigation, search

Take unpasteurized whole (raw) milk, and bring to a simmer slowly over low heat. Do not boil. Skim off the cream that comes to the top - that is the clotted cream. Refrigerate the clotted cream.

[edit] See also

[edit] External links

Retrieved from "http://www.appropedia.org/Clotted_cream"
Personal tools