Homemade Clotted Cream
I've had a lot of requests recently to publish a recipe for homemade clotted cream. As I live in Cornwall and clotted cream is so readily available here, I've never tried making it myself before. To be honest, you will find it difficult to emulate the stuff you can buy e.g. Rodda's, but for those of you who can't buy clotted cream where you live, it might be worth giving my Nana's recipe a try. She used to make this every weekend and I have fond memories of her scalding the milk in a really old saucepan.
HOMEMADE CLOTTED CREAM
- At least 2 pints/ 1 litre of Full Cream Milk (unhomogenised)- my Nana used Jersey Milk, which the milkman delivered to her door every Friday.
- Step 1: Pour the un-treated milk into a shallow metal saucepan and let it stand overnight in a cool place (at least 7-8 hours) until the thick cream rises to the top.
- Step 2: Heat the milk slowly (they call it scalding) but DO NOT let it boil for about 1 hour, until a thick yellow crust forms.
- Step 3: Take off the heat and leave in a cool place for 12 hours before skimming off the clotted cream with a wide bladed knife. Enjoy with fresh scones and strawberry jam for an authentic Cornish Cream Tea. It is also really good spread onto toasted saffron bread.