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| What You Need: |
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Milk
Water
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| How To Cook: |
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1. Strain the milk into shallow pans, and let it stand for 24 hours in winter and 12 hours in summer.
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2. Put the pan on the stove, or into a steamer containing water, and let it heat gently until the cream begins to chow a raised rim round the edge. (Ideally, a stick fire should be used for the cooking.)
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3. When the cream is sufficiently cooked, place it in a cool larder and leave for 12 - 24 hours.
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4. Whenever it is necessary to move the pan, do this very carefully so as to avoid breaking up the cream.
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5. When the cream is required, skim it off in layers into a glass dish, taking care to have a good "crust" on the top.
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NOTE:
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Clotted cream should be made as soon as possible after milking.
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