Part 3/8:
With modern ingredients in mind, making clotted cream today is a slightly adjusted process. One significant difference is accessibility to fresh cow milk, a key ingredient of Wooly’s time. Instead, finding just pasteurized cream is essential, especially in the U.S. where ultra-pasteurized cream could thwart efforts to create clotted cream.
Once you acquire the right cream, pour it into a baking dish and place it in a slow oven at about 175°F (80°C) for approximately 12 hours. This lengthy process is essential for developing the yellow crust and offering that signature clotted texture.