Before starting to make Devonshire Cream at home, fresh milk should be allowed to stand for some hours. In very cold weather, this period should be 12 hours, but about half that time is sufficient if the weather is warm.
The milk should be heated, in a milk pan, until it is quite hot but not boiling. Boiling coagulates the protein and a skin will form on the surface. The more slowly the milk is heated, the better will be the result. The time required depends upon the size and shape of the pan and the amount of heat applied but slight movement on the surface of the milk indicates that it is sufficiently scalded.
When scalding is completed, the pan should at once be transferred to a cold place and left there until the following day. The cream can then be skimmed off the surface.