Devonshire, or Clotted Cream

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By Eliza Acton

Published 1845

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From the mode adopted in Devonshire, and in some other counties, of scalding the milk in the following manner, the cream becomes very rich and thick, and is easily converted into excellent butter. It is strained into large shallow metal pans as soon as it is brought into the dairy and left for twelve hours at least in summer, and thirty-six in cold weather. It is then gently carried to a hot plate—heated by a fire from below—and brought slowly to a quite scalding heat but without being allowed to boil or even to simmer. When it is ready to be removed, distinct rings appear on the surface, and small bubbles of air. It must then be carried carefully back to the dairy, and may be skimmed in twelve hours afterwards. The cream should be well drained from the milk—which will be very poor—as this is done. It may then be converted into excellent butter, merely by beating it with the hand in a shallow wooden tub, which is, we are informed, the usual manner of making it in small Devonshire dairies.