Method

Clotted cream is made by taking whole milk, warm from the cow, and straining it carefully into shallow pans. The pans should not be more than 7 inches deep and should be wide across the top. Set in a cool place, the pans should be left undisturbed for some 12 hours. After

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Clotted Cream

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of