The Making of Devon Clotted Cream
You need un-pasteurised full cream milk, otherwise clotting will not occur.
Normally this comes straight from the cow so that it still has all the fat.
Using a shallow pan, pour in the milk and leave it to stand at 18-20 degrees (room temperature) for 10-12 hours, to allow the fat in the fresh milk to separate and rise.
This done, heat the milk to gently to 70 degrees (scalding), not allowing it to boil.
The slower you heat the milk the better….
The indicator of the correct heat is a wrinkly surface.
Keep heating for about one hour then move the pan to a place that allows it to cool for several hours (i.e. overnight).
Once it has stood you can remove the clotted cream off the surface, using a large spoon preferably with small holes
(this avoids contaminating the clots with the thin milk residue).
The best clotted cream will be buttery-yellow in colour, the colour of the top layer of most shop purchased versions of clotted cream
Like a lot of culinary accidents clotted cream may have occurred by the leaving of fresh milk out in the heat of summer, then as night fell the drop in temperature allowed separation and
clotting to form on the surface.
Historically, although the Cornish did produced clotted cream,it tended to be runnier hence not being used as the butter element, as on the Devon Scone.
Perhaps this is why the Cornish plonk the cream on the top.
The good new lot of Cornish companies now produce Clotted Cream to Devon's traditional consistency