Origin of Devonshire Cream.

Horowhenua Chronicle, 8 February 1912, Page 4

Origin of Devonshire Cream.

The origin of "clotted" or Devonshire cream is supposed to come down from the ancient Phoenicia" merchant traders, about the seventh century 15.C, when they imparted their secret to the dwellers in the "West Oonnlrie." It is a remarkable thing that only in the west ■& the scald system of dairying to bo found, and the secret mode of manufacture was handed, down from one generation to another. The manner of preparing this delicious form of dairy produce is as follows:— The new milk is set in pans and allowed to cool en the dairy shelves for twelve hours in summer, twentyfour in winter. These are then j scalded in order to produce the "clotted cream." which collects upon the surface of the pan when the right dcrroo of heat has been .at- ! tainod. The pan is carried carefully on to the milk scaldor, and allowed to remain there for half an hour, when the process of scalding the new milk should be completed. The surface will become "crinkled," And for butormakin? purposes 160 degrees will suffice. The pan is then carried back to the dairy shelf to cool. Tliis will take twelve hours I lonorer, when the "clotted" cream j can be skimmed off ready for turning j '"nfo genuine Devonshire butter. - j ""arm and Stockbreeder.