We had quite a bit of cream piling up and I ran into a wonderful new cookbook at the thrift store so I decided to combine the two and try my hand at clotted cream. The book is called Forgotten Skills of Cooking by Darina Allen
The process of making clotted cream was time consuming (about 12 hours) but really easy.
- I skimmed the cream layer off the top of the milk and put it into a heat proof casserole.
- Then covered that with a layer of aluminum foil.
- Next I popped it into a very cool (175 degree) oven for about 11 hours.
- Before bed I took it out to cool a bit and then transferred it into the refrigerator overnight.
- The next morning I scraped off the top layer that formed and popped it into the mixer for a quick whip up.
- The liquid portion left behind was used to make some lovely scones.
This has been an uncommonly warm winter. We ended the fall with some cold weather, but once solstice hit, the weather has been warm and very wet. A couple of lovely warm, dry periods in February has brought out buds and the garlic has jumped up to almost 6″ already.
Last weekend , we picked up some kale, spinach and broccoli starts from the farm store ($2.39 per 6-pack), a new rhubarb plant, and three bales of pine shavings for the blueberry bed. The veg gardens had begun…..
This week we added a Culinary Bay ($12.99), Mint, Oregano, Sage ($1.99 each), a couple of artichokes ($1.88) Pak Joi, and Rainbow Chard ($2.39 each) to the gardens. I also picked up a packet of Nasturtium seeds ($0.79) another of Dill ($0.79) to plant a little later.