Pour one quart of milk (as fresh and as full cream as possible) into a basinand leave overnight to allow the cream to rise. Stand the basin in a shallow pan of water and bring slowly to the boil. Continue simmering until the cream has formed a rich, bubbly crust (this takes about one and a half hours).Allow to cool for several hours and finish off at refrigerator temperature. Skim off clotted cream into a dish.The highest yield will be 4 oz.
Note: this product is more commonly referred to as Cornish Cream or Devon Cream.The recipe is that used by our mothers or grandmothers during World War II(partly as a means of preserving the milk in warm weather).Fresh, full cream milk is not so easy to come by now,so using Supermarket milk (pasteurized and with 4% fat).The yield will be 2 oz.