Cornish Recipes > Cornish Clotted Cream

Another sought after Cornish speciality is clotted cream. Whilst researching this recipe I think I can understand how it was started. One must go back to the time when there was no refrigeration or pasteurisation. Milk was scalded to stop it from going sour and in that process the cream rests on the surface. This would have also sterilised the milk therefore killing any harmful bacteria present. I myself had never drunk fresh milk until it was introduced at our school in the 1930' s. We had a third of a pint in little bottles with straws-a great novelty but I hated the taste of raw milk! All my life I had only drunk scalded milk which has much of the cream skimmed off and to this day. I love the nutty taste!

Cornish Clotted Cream Recipe:

To make this you need full cream jersey or a similar milk. The quantity can vary to suit the size basin one uses, with a minimum of 1 litre or 2 pints to make it worthwhile. Pour milk into a basin and leave in a cool place (not freezer) for at least 8 hours until the cream has risen to the top. Then put the basin carefully over a saucepan of boiling water - not letting any water get into the milk. A pudding basin will rest on the rim of the right sized saucepan. Let the water simmer on a slow boil until the cream begins to show a raised ring around the edge and the surface begins to bubble. When sufficiently cooked in about 3/4 - 1 hour take off heat - lift basin carefully and place in a cool place. Skim cream gently off the surface into a dish and enjoy it!

Gans oll an colon vy,