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.
| License | CC-BY-SA-4.0 |
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| What links here | WikiGreen/pages, Food, Dairy |
| Impact Number of visits to this page and its redirects. | 126 |
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| Created | April 11, 2006 by Eric Blazek |
| Modified | March 2, 2022 by Page script |
| Cite as | "Clotted cream". Appropedia. 2006–2022. Retrieved March 29, 2023. |