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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-3.0 |
|---|---|
| Language | English (en) |
| Related | 0 subpages, 1 pages link here |
| Impact | 70 page views (more) |
| Created | April 11, 2006 by Eric Blazek |
| Last modified | April 6, 2023 by Irene Delgado |
| Cite as | "Clotted cream". Appropedia. 2006–2023. Retrieved September 20, 2024. |
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