tag:blogger.com,1999:blog-19033299.post7275552716225663163..comments2022-12-02T07:27:06.734-08:00Comments on Iron and Fire: Clotted Cream ExperimentHeidiannehttp://www.blogger.com/profile/14875098188370755298noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-19033299.post-82148784211795439292013-08-06T12:23:07.523-07:002013-08-06T12:23:07.523-07:00Hello I am a Devonshire lass who quietly lurks in ...Hello I am a Devonshire lass who quietly lurks in the background loving what you create( I am a repressed welder at heart)Hugh is a good place to start is here<br /><br />http://www.cornwallinformation.com/info/cornish-recipes.php<br /><br /> CORNISH CLOTTED CREAM<br /><br />Use new milk, and strain at once, as soon as milked, into shallow pans. Let stand for 24 hours in winter and 12 hours in summer. Then put the pan on the stove, or better still, into a steamer containing water, and let it slowly heat until the cream begins to show a raised ring around the edge. When sufficiently cooked, place in a cool dairy and leave for 12 or 24 hours. Great care must be taken in moving the pans so that the cream is not broken, both in putting on the fire and taking off. When required, skim off the cream layers into a glass dish for the table, taking care to have a good “crust” on the top. Clotted cream is best done over a stick fire.<br />So you'll all be having a go at that one then.<br /> I thought as you normally have a good fire going it may be of some use to you. but weather you call it Cornish or Devonshire clotted cream it is essentially the same product. wonderful to see you have a go, and tell hubby nope not wrong to have a cream tea fro dinner. all the best <br />Rachel<br />Plymouth Devon <br />EnglandAnonymoushttps://www.blogger.com/profile/12384910681491031983noreply@blogger.comtag:blogger.com,1999:blog-19033299.post-51394154782938986372013-08-06T12:22:30.781-07:002013-08-06T12:22:30.781-07:00Hello I am a Devonshire lass who quietly lurks in ...Hello I am a Devonshire lass who quietly lurks in the background loving what you create( I am a repressed welder at heart)Hugh is a good place to start is here<br /><br />http://www.cornwallinformation.com/info/cornish-recipes.php<br /><br /> CORNISH CLOTTED CREAM<br /><br />Use new milk, and strain at once, as soon as milked, into shallow pans. Let stand for 24 hours in winter and 12 hours in summer. Then put the pan on the stove, or better still, into a steamer containing water, and let it slowly heat until the cream begins to show a raised ring around the edge. When sufficiently cooked, place in a cool dairy and leave for 12 or 24 hours. Great care must be taken in moving the pans so that the cream is not broken, both in putting on the fire and taking off. When required, skim off the cream layers into a glass dish for the table, taking care to have a good “crust” on the top. Clotted cream is best done over a stick fire.<br />So you'll all be having a go at that one then.<br /> I thought as you normally have a good fire going it may be of some use to you. but weather you call it Cornish or Devonshire clotted cream it is essentially the same product. wonderful to see you have a go, and tell hubby nope not wrong to have a cream tea fro dinner. all the best <br />Rachel<br />Plymouth Devon <br />EnglandAnonymoushttps://www.blogger.com/profile/12384910681491031983noreply@blogger.comtag:blogger.com,1999:blog-19033299.post-46551528564856914842011-11-11T10:34:18.930-08:002011-11-11T10:34:18.930-08:00My family live in Devon so I love clotted cream an...My family live in Devon so I love clotted cream and fascinatingly you mention two of my particular heroes, Hug Fearnley Whittingstall and Ruth Goodman. I wasn't expecting that! Synchronicity!Elizabeth Musgravehttps://www.blogger.com/profile/09473705107636868753noreply@blogger.comtag:blogger.com,1999:blog-19033299.post-20819688421451216632011-11-09T17:30:54.324-08:002011-11-09T17:30:54.324-08:00Yum !!!Yum !!!H.A.https://www.blogger.com/profile/01079826026824698840noreply@blogger.com