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.

See also[edit | edit source]

External links[edit | edit source]

Page data
Published 2006
License CC-BY-SA-4.0
Impact Number of views to this page and its redirects. Updated once a month. Views by admins and bots are not counted. Multiple views during the same session are counted as one. 125
Issues Automatically detected page issues. Click on them to find out more. They may take some minutes to disappear after you fix them. No main image, Too short (295 chars)
Cookies help us deliver our services. By using our services, you agree to our use of cookies.