Clotted Cream

Another recipe for clotted cream. You'll need unhomogenized milk for this one. It's very traditional way to make clotted cream, but you will have to look around for raw milk.

Ingredients:

• 1 pint whole milk,
• or double cream (UNhomogenized)

Preparation:

Pour milk or cream into a shallow pan. If using milk, let sit for 24 hours. Heat the pan to about 180F and heat for about an hour. The surface will become thick and yellow. Turn off the heat and let cool. Skim off the rich cream and serve with scones.
Serves 4-6

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