CLOTTED CREAM ©David B. Fankhauser, Ph.D., Professor of Biology and Chemistry University of Cincinnati Clermont College, Batavia OH 45103
	This page has been accessed  times since 26 March 2005 Created 15 March 2005

I got an email asking how to make clotted cream.  I had a general idea, but it was supplimented by an article in the Old Farmer's Almanac.

Here is a recipe which blends mine and theirs:

Original clotted cream is made from raw milk, not so easy to find these days...
 
1)  Collect a pint (or more) of unpasteurized, unhomogenized cream or rich milk.
2)  Gently heat until a semisolid layer of cream forms on the surface.
3)  After it cools, skim off the thickened cream into a clean container.
4)  Refrigerate.

 I do not know how corporations make it.