Making Clotted Cream
The texture of clotted cream is really unlike any other dairy product I’m aware of. It’s smooth, incredibly thick, full of big, curd-like blobs and just a little gooey. “Mud-like” is the term I usually use, and it’s apt.
For a one-time Devon resident like myself, the realization that I had the resources available to make my own clotted cream caused waves of both nostalgia and lust — butterfat lust — to wash over me. I had to rush out immediately and try it. If you have small, local dairy cream available to you (un-homogenized and especially un-stabilized) this recipe will be a snap. If not you probably won’t get quite the same result, but to my way of seeing things that’s no reason not to try. The potential rewards are simply too great.
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