Clotted Cream

[Goddlefrood]

> Goddlefrood:
> No cream required to get started, just fresh milk.

> Sharon:
> The problem is, where do you get fresh milk. 

> Sharon again:
> 
> On reflection, I wonder if it would work if I just
> put fresh cream in a saucepan with skim milk --
> that would be the same as the cream rising to the
> top right?

Goddlefrood:

Give it a whirl, but even cream is pasteurised. For best results 
fresh milk direct from the cow would be favourite. It's hard to 
come by anywhere these days, what with all the health na.. er, 
conscious busybod... um, authorities around. The EU or EC, or 
whatever they call themselves this week, is trying to ban the 
use of fresh milk altogether, as are many other similarly health 
conscious bodies elsewhere. Whatever happened to choice, hm? If I 
want to clog my arteries with high colesterol (sp?) delights why 
shouldn't I, is what I want to know. The old arteries could do with 
a bit of lining.

There's nothing like cheese, cream, butter, clotted cream or many 
other milk derivatives made from fresh unpasteurised unhomogenised 
milk.

Goddlefrood, done talking about anything made with flour for the 
time being.