On 3/27/2017 2:09 PM, Wayne Boatwright wrote:
> On Mon 27 Mar 2017 06:04:38a, jmcquown told us...
>
>> 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
>
> Jill,
>
> While searching for a meat provider in a small town about 30 miles
> from Phoenix, I came across a small family owned and family run
> dairy. Their cows are fed only organic wheat, and their sole product
> is raw unpasteurized, unhomogenized milk and cream, and they only
> sell to private individuals. Their small output can only support two
> days out of the week for purchases. However, this is precisely the
> type of milk that will produce clotted cream the original way it was
> meant to be produced. There were a lot of user comments/ratings, all
> 5-star.
>
Wayne, what a lucky find! No dairies around here. Do let us know if
you make some clotted cream. And about the scones and jam

Jill