Recipe for Devonshire cream/clotted cream

[lastrid]

I want to make this for our Christmas breakfast and have found a few recipes online, but I was wondering two things and I hope that someone can help me out. One, can it be made with cream that's already been skimmed (I have a lot of already separated cream and I don't have as much milk, nor a use for skimmed milk). Two, how much clotted cream results from using a cup of milk/cream. I don't want to make too much and have it get wasted because we don't eat many bread products around here. Only on special occasions.

Thanks for your help!

[Gingercat]

Without being an expert on making clotted cream, I know that you should use the richest whole unpasteurised milk that you can find. At least this is how they do it at Devon in the UK.

[lastrid]

I found a recipe on the DiscussingNT yahoo group. I'll let you all know how it turns out.

[lastrid]

It was awesome!

[Bensmommy]

Recipe please????!!!! I love clotted cream!

[lastrid]

Directions:
…and here's how I do it--put the cream in a bowl and let it sit for about half a
day. Put the bowl in a pot of water (not a double-boiler--you want the
water-bath scene!), let the water simmer. The cream is scalded when you see
the tell-tale clotted cream yellow with the bubbles all around the edge
(Note-Lori has not actually timed how long this takes). When the cream is
scalded, remove and let it sit out another half day. Note, when letting it set
out, she covered it with a tea towel. Then put it in the fridge until you use
it. Mine seemed to last about 5 days (if we didn't devour it all immediately).

I brought the water up really slowly. So slowly in fact that I was worried that I hadn't actually scalded the cream, but it came out great!