On 2017-03-22 2:46 PM, Wayne Boatwright wrote:
> Is it possible to make authentic clotted cream using pasteurized
> homogenized? It's not readily available in the southwest US, and I'm
> not interested in making simulated versions using other ingredients.
>
>

I googled it and it looks like it is pretty easy to make it with heavy
cream using a slow cooker, a double boiler of the oven. If doing it in
the oven, pour the cream into a pan and stick it into a 180F oven for
twelve hours. Cool it, stick it into the fridge for a while, then use a
slotted spoon to remove the clotted cream and leave behind the thin liquid.