Susan Edkins wrote:

>
> "Bob (this one)" > wrote in message
> ...
> > Susan Edkins wrote:
> >
> >> "limey" > wrote in message
> >> ...
> > >
> >>> "Wayne Boatwright" wrote in message >
> > > >
> >>> FB wrote: >
> > > >
> >>>>> Does anyone have a simple receipe for Clotted Cream and not
> >>>>> the Cooked version please. I have found one that uses Cream
> >>>>> and Sour Cream but this is for more of a lite dessert, Any
> >>>>> ideas folks
> > > > > >
> >>>>> Greg
> > > > >
> >>>> In a word, no. Authentic Clotted Cream can only be made using
> >>>> heat and is made with nothing more than un-homoginzed and,
> >>>> preferably, un-pasteurized whole milk. Nothing else produces
> >>>> Clotted Cream.
> > > > >
> >>>> Wayne in Phoenix
> > > >
> >>> Agreed.
> > > >
> >>> Dora
> > >
> >> I have no idea how good this is, but Alton Brown has a no-cook
> >> technique. He pours heavy cream in a coffee-filter basket (with
> >> paper filter liner) and refrigerates. The whey drips into a
> >> container below and you scrape the "clotted" cream out of the
> >> coffee filter.
> >
> > That's not really clotted cream. It's just a more concentrated
> > milkfat.
> >
> > Pastorio
>
> Yeah, but can even heavier heavy cream be all bad??!!? Seriously,
> though, the OP got me thinking about making clotted cream, as the 4
> oz bottles I can buy run about $5.00 US. I did some Googling, and
> found recipes that call for heating either whole milk or heavy cream
> in the process.Which would you recommend? And must the dairy be
> unpasteurized? That may take some hunting. Last night I used the
> last spoonful in my jar on a still slightly warm mocha custard.
> Ohhhhhhhhhhh boy.
>
> Regards,
>
> Susan

The milk doesn't necessarily have to be unpasteurized (although it
tends to work better), but it absolutely must be un-homogenized.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.