On 3/22/2017 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.
>
> TIA
>
Elizabeth Luard's "The Old World Kitchen".
http://tinyurl.com/lmhj5vs

Unfortunately not pasturized milk but I have confidence you can figure
out how. I just really like reading the recipes in this book.

Jill