Have you ever checked the ingredients part of the clotted creams in the stores? I do not know how they do it but they even manage to make cream out of powdered milk, and they catch that slightly sweet taste with %0.8 adde sugar. If you have a strong taste you can actually feel the taste of margarine in them. Especially if you are used to eat homemade ones. I say “homemade” but of yourse you cannot make clotted cream. It forms on its own. All you need is raw milk.
Firstly I suggest you find yourself a trustworthy dairy man. One Sunday we went to see the place of our dairy man, saw the cows and their babies. We watched a big, cute cow giving us its milk. After you find a trustworthy dairy man, you only have to boil your raw milk until cream forms on top and once its cool you have to keep it in the fridge overnight. Once you get up in the morning, you will see that your milk is covered by a layer of thick clotted cream. It’s as simple as that! Remove the thick layer carefully and enjoy! The butter on the stores is an another subject of discussion. “Contains at least %40 milk fat”. I am wondering what the %60 part contains! Making butter at home is quite easy, contrary to popular belief. I’ve been collecting my clotted creams for over a month and a half and keeping them in my freezer (I am making butter from milk but you also can from yogurt cream). Once I’m sure I have enough (I have collected about 1 lt.) I removed all from the freezer and waited until they came to room temperature. Then I transferred all in a long and deep jar to prevent from splattering around while I mixed and added 1 cup of warm water. Then I mixed it for 3-4 minutes until the mixture became foamy. At this point I added 2 cups of ice cold water. I kept on mixing. The effect of the cold water was sudden, the fat of the cream thickened and its water separated. I strained it and transerred it in a large bowl. At this point all you will ever need is ice cold water and a wooden spoon. While I kept adding more and more cold water and stirred and pressed with a wooden spoon my butter got thicker and thicker and more water separated. I kept pouring out its water. Finally all the water separated and my butter stopped “sweating” and was ready to go to the fridge…Once you taste it you will understand. You will not look back once at those store-butters. My butter turns out to be white these days, I asked my dairy man, he says its seasonal. I hope I can manage to make a yellow butter at last.
