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 12 hours or rather longer, the pans should be carried very carefully by 2 people and placed on the top of a stove or, better still, over a large boiling-pan containing boiling water, so that steam can play upon their contents. The cream should reach a temperature of 180°F. in about half an hour, after which the pans should be removed to cool off gradually. Heating should never be done too quickly or the cream will be greasy, and while heating over water is preferred it is quite often done over the ordinary kitchen range.
When the pans have cooled to their original temperature the cream can be taken off in the thick clotted condition that is usually seen, and it is better to do this in a sieve over which a piece of muslin has been laid as there may be some need to drain it; but if for immediate use, it can be skimmed into dishes straight away. One pound’s weight of rich cream should be obtained from a gallon and a half of Jersey milk, but rather more is needed to produce the same from ordinary Shorthorns.