Just making a fresh batch of clotted cream

[uks]

Put a minimum of 2 pints of raw milk into a pan and leave in the fridge for 12 hrs to start the cream raising. Put the pan into a double pan of water a heat it (scalding) is a old term but do not boil the cream just heat it slowly for an hour, then remove it from the heat to cool when cool enough put it back in the fridge for a minimum of 8 hrs. Remove the cream with a wide blade knife into a suitable container and store in the fridge until needed.

Directions for use spread THICK on scones or any dessert.