1 quart raw or pasteurized (but not homogenized) milk and 1 cup light or heavy (not ultra-pasteurized) cream. (Heavy cream makes the clot richer but not much more of it.) Pour these without mixing into the heaviest, widest frying pan you have (not cast iron) and set it, covered, in the refrigerator overnight, so that all the cream will rise to the top.
The next day, carefully set the frying pan over the lowest possible heat (you may have to use a heat diffuser). and bring the milk slowly to about 140°F and keep it there for about 2 or 3 hours, until a faintly yellow crust forms on top of the milk/cream mixture. (If the milk gets much hotter, the butterfat will melt, giving the clot a waxy taste. ) This is the clot.
Remove from the heat, being careful not to disturb the clot. When cool, set it -- still in the pan -- into the refrigerator to rest overnight. In the morning, you should be able to lift off the clotted cream with a spatula or palette knife and put it in a separate dish.
If you like, thin it to a smooth consistency by stirring in a tablespoon or so of heavy cream. It should keep well for up to 5 days.
It is, of course, wonderful with fresh strawberries, but you should reserve a few spoonfuls to have on toasted English muffins with raspberry jam. If there's a better thing on earth to eat, I don't know what it is."
from: John Thorne http://www.outlawcook.com/Page0221.html
Posted by Cate
(1/14/00)
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