I made clotted cream and tried to heat it for serving. It immediately disintegrated so I tried to salvage it by freezing it. It solidified into something yellowish and left some liquid at the bottom, ...
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been ...
I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk. What's the technique?