Most days I’m one of those cynics who thinks the local foods movement is overdone. Oversold, over-hyped, overwrought…over pretty much everything. But today is not one of those days. Why? Because this morning I opened up a glass bottle of locally-produced cream and found this:
Clotted cream. A big fat plug of the stuff, sitting right at the top of the bottle. How thick a plug? Check this out:
That’s whole bunch of mud-thick dairy fat. It took a spoon to jimmy it out of there so I could pour the bottle out into my little baking dish here:
That’s one of the glories of un-homogenized cream, friends. Right now the whole mess is heating in a 185-degree Fahrenheit oven, where it’ll stay for about 10 hours. Then into the fridge overnight. Hopefully by the morning I’ll have an entire dish of fresh-made Kentucky clotted cream to eat with my leftover scones. Oh, happy day!
I never thought about doing this before, mostly because I’ve never had access to fresh, un-homogenized cream. Keep your fingers crossed that the experiment works!