Guest guest Posted January 22, 2003 Report Share Posted January 22, 2003 I just ate some English Devon clotted double cream, 55% milkfat, with some berries, and my god, it was delicious! It was practically a work of art! So I'm wondering whether it's possible to make clotted double cream at home from grass-fed Jersey cream without cooking the cream or otherwise decreasing its nutritional value. I'm sure clotted cream from good yellow pastured raw Jersey cream would be even better... if only I had a clue how to make it. Any ideas? - Quote Link to comment Share on other sites More sharing options...
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