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Cornish Clotted Cream
Cornish Clotted Cream is a traditional English recipe (from Cornwall) for a classic method of making that Cornish tea-time staple, clotted cream, from whole milk. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Clotted Cream.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+over-night )
Serves:
20+
Rating: 
Tags : Vegetarian RecipesMilk RecipesBritish RecipesEnglish RecipesCornish Recipes
Recipes for most classic of Cornish accompaniments this start to appear in Stuart times (1660s) and they are reprinted right up until the Victorian era (1890s). This recipe is an amalgam of these recipe and is based on how home-made clotted cream is still made today.
Ingredients:
fresh whole milk (at least 2l)
Method:
You will need a wide, shallow, earthenware dish. Strain very fresh milk into this (preferably newly-milked). Set aside to stand over night (in the summer) or for 24 hours in a warm kitchen in the winter.
After this time, place the dish over very low heat and gently, and without simmering, very gradually raise the temperature of the milk until a solid ring of cream begins to form around the rim of the dish.
Being very careful not to shake the pan, lift it gently from the heat then set it aside in a cool place for about 12 hours.
At the end of this time, you will see a thick crust of cream on top of the milk. This can be carefully skimmed off the surface with a large spoon. You now have traditionally-made clotted cream.
