Until Thomas posted I had no idea that there was such widespread interest in clotted cream.
I thought it was something we had in Cornwall and Devon, that people enjoyed when they visited, and that we used to send from the local dairy using a “cream by post” service.
It seems though that cream is being exported and sold in some corners of the globe.
But maybe not all.
You see, I knew it explained how to make your own clotted cream at home. I’ve never tried it, but my godmother (who gave me the book many years ago) did, with great success.
And here’s how you do it:
“Pour two litres of full fat milk or cream into an enamel bowl or a pyrex dish that can be placed over a flame. Leave to settle in a cool place for 24 hours.
Place your bowl or dish over a very low heat, and wait patiently for a ring of bubbles to appear. Do not, on any account, allow it to boil. When those bubbles appear, carefully remove your pan from the heat and leave in a cool place for a further 24 hours.
Use a slotted spoon to carefully skim the crusty cream from the top of your pan, and put it in a bowl. Refrigerate until needed,
The buttermilk or skimmed milk that remains after skimming can be used for baking or for making soups or sauces.”
I can easily pick up my clotted cream from the shop just around the corner, but I’m still tempted to have a go …