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.
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.
| Published | 2006 |
|---|---|
| License | CC-BY-SA-4.0 |
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| Cite as | "Clotted cream". Appropedia. 2006. Retrieved August 8, 2022. |