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

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.
====

of them at my leisure.

"jmcquown" wrote in message news
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
==

I love old books like that

--
http://www.helpforheroes.org.uk

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

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

On 3/27/2017 11:04 PM, Wayne Boatwright wrote:
>
>>> 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
>
> Yes, very lucky, Jill. I looked for a place like that several years
> ago but found nothing. This place has actually been around a long
> time and I'm not sure how I missed it. The meat store and the dairy
> are both located in an area where I used to live, but not easily
> spotted unless you know where you're driving. There are actually
> numerous small farms in that area and I miss the country atmosphere.
>
> I have strawberry, plum, fig, and grape preserves, and orange
> marmalade that I made over the past several months.
>
> I also have two very good scone recipes that I like to use. If
> you're interested, I can send you the recipes.
>
I'd love to see the scone recipes. I've only ever made scones using my
maternal grandma's recipe. I still have the cast iron griddle she made
them on, it must be close to 100 years old now.

Jill