clotted cream

Cornish Clotted Cream

Choose a wide, shallow earthenware pan. Strain very fresh (a cow is useful for this) milk into this and leave to stand, overnight if summertime or for twenty-four hours in cold weather. Then slowly, and without simmering, raise the temperature of the milk over a low heat until a solid ring starts to form around the edge. Without shaking the pan, very carefully remove it from the heat and leave overnight, or a little longer, in a cool place. The thick crust of cream can then be skimmed off the surface with a large spoon or a fish-slice.