Here’s My Method

Today many traditional foods are but a pale imitation of their former selves, which is why we are particularly proud of the unswerving quality of Rodda’s Cornish Clotted Cream. Click here to visit roddas.co.uk

You need either 1 1/2 quarts of Day old from-the-Jersey-Cow (ie: high cream content) Milk in a sauce pan, or you need a pint of heavy cream and a quart of whole milk, mixed together briefly in a sauce pan (this works better if they are not perfectly fresh). Heat at the lowest possible burner setting, NEVER letting it boil or even simmer. You may wish to turn it off and on if your lowest heat is too high. It will develop a wrinkled, yellow skin on top. This could take a hour or more. The skin is good. Leave the skin alone and heat without stirring. When the skin is pronouncedly wrinkled and thick, remove the cream/milk from the burner. Let cool several hours or overnight,very loosely covered if at all. With a spoon, carefully remove the creamfrom the surface of the milk, and drain if needed. The lumps of cream are called clotted cream. If you manage to get the skin off in one piece, you have cabbage cream (it resembles a wrinkled cabbage leaf). Yield: a scant pint of clotted cream, and a quart of milk suitable for cooking purposes.