On 2017-03-22 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.
>
>

I googled it and it looks like it is pretty easy to make it with heavy
cream using a slow cooker, a double boiler of the oven. If doing it in
the oven, pour the cream into a pan and stick it into a 180F oven for
twelve hours. Cool it, stick it into the fridge for a while, then use a
slotted spoon to remove the clotted cream and leave behind the thin liquid.

On Wed, 22 Mar 2017 23:04:03 GMT, "l not -l" > wrote:

>
>On 22-Mar-2017, Dave Smith > wrote:
>
>> On 2017-03-22 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.
>> >
>> >
>>
>> I googled it and it looks like it is pretty easy to make it with heavy
>> cream using a slow cooker, a double boiler of the oven. If doing it in
>> the oven, pour the cream into a pan and stick it into a 180F oven for
>> twelve hours. Cool it, stick it into the fridge for a while, then use a
>> slotted spoon to remove the clotted cream and leave behind the thin
>> liquid.
>
>I looked it up on Serious Eats, a well respected web source and found this:
>http://www.seriouseats.com/recipes/2...am-recipe.html

Doubtful, the picture doesn't even look like proper clotted cream!