HOME-MADE DEVONSHIRE CREAM
1 Strain new, warm, milk into a shallow pan eight or nine inches deep. Leave in a cool place until the cream 'haa risen, than 'remove the . pan to a store and heat'thq .milk slowly by. 'steam, or on the aidb of the range.. The heating must: be'done, very gradually, not less than an hour being .allowed, and the temoerature must not ■exceed 176 deg. F. When the scalding prooees is completed, transfer the pan of.milk to a cool place, or stand it in cold water. l Natural cooling is by far the best, as by tins means yon retain the "cooked” flavour which is,the very making of Devonshire cream. When thoroughly coldf skim off your Devonshire .cream into tins or pots. One gallon •of fa£"iy rich milk should produce one pound of cream. Y". .y ' '. “‘."i ■ .
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Bibliographic details
New Zealand Times, Volume LII, Issue 12199, 25 July 1925, Page 15
Word Count
140HOME-MADE DEVONSHIRE CREAM New Zealand Times, Volume LII, Issue 12199, 25 July 1925, Page 15
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