Bob (this one) wrote:

> jmcquown wrote:
>
> > Bob (this one) wrote:
> >
> > > 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
> >
> > Sounds like plain yogurt to me. Definitely not "clotted cream".
>
> Not yogurt, either. No bacterial cultures involved in AB's technique.
>
> Yogurt made with heavy cream is a sensuous treat. Isn't sharp like
> the low-fat stuff.
>
> Pastorio

Yep, reminds me of creme fraiche.

--
Wayne in Phoenix

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