On 3/26/2017 7:59 PM, Roy wrote:
> On Sunday, March 26, 2017 at 3:47:51 PM UTC-6, Jill McQuown wrote:
>> 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
>
> After viewing the sample I downloaded the ebook and it is now on my computer's
> KINDLE collection $19.25 CAD.
>
> I'm a sucker for ebooks and it is so painless to order and takes seconds to
> download.
>
> Thanks for the info Jill...very interesting recipes and since I'm fully retired
> will be able to try some of them.

You're welcome, Roy. I've owned the hardcover version of the book for
years. It's a great read and contains many interesting "old world" recipes.

Jill