Clotted cream (cropped).JPG

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.

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License CC-BY-SA-3.0
Language English (en)
Related 0 subpages, 3 pages link here
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Created April 11, 2006 by Eric Blazek
Modified April 6, 2023 by Irene Delgado
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