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Clotted Cream

Chef.Foodie's picture
Ingredients
  Milk 4 1⁄2 Liter
Directions

GETTING READY
1. Let the milk to stand covered for 24 hours in winter or for 12 hours in simmer.
MAKING
2. Into a saucepan pour it and slowly heat but do not allow to boil.
3. The slower the milk is heated, the better.
4. As soon as small rings and undulations appear on the surface the scalding process is complete and the pan should be taken off the heat.
5. Place the pan in a cool place after covering it.(the refrigerator during summer) and leave until the following day.
6. Into a container skim the clotted cream off and refrigerate.
7. Do not freeze.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Freezed
Restriction: 
Vegetarian
Ingredient: 
Milk

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4.24375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2700 Calories from Fat 1316

% Daily Value*

Total Fat 146 g225%

Saturated Fat 83.9 g419.7%

Trans Fat 0 g

Cholesterol 450 mg150%

Sodium 1799.8 mg75%

Total Carbohydrates 237 g78.9%

Dietary Fiber 0 g

Sugars 236.7 g

Protein 145 g289.8%

Vitamin A 91.8% Vitamin C

Calcium 508.5% Iron 7.5%

*Based on a 2000 Calorie diet

Clotted Cream Recipe