[Sca-cooks] (no subject)

[Carper, Rachel]

    I got these instructions for making your own clotted cream but I
have no idea where I would find
unpasteurized cream.   Any ideas? And does this sound right? I've never
encountered the let sit out 
instruction before.  
  
   In winter, let fresh, unpasteurized cream stand 12 hours, (in summer,
   about 6 hours) in a heat-proof dish.  Then put the cream on to heat -
   the lower the heat the better.  It must never boil, as this will
   coagulate the albumen and ruin everything.  When small rings or
   undulations form on the surface, the cream is sufficiently scalded.
   Remove at once from heat and store in a cold place at least 12 hours.
   Then skim the thick, clotted cream and serve it very cold as a
   garnish for berries, or spread on scones and top with jam.
 
 
Elewyiss