Devonshire Cream – in a Crockpot
First a warning: this recipe does not meet food safety standards anywhere. This recipe is provided for entertainment purposes only.*
This version is based loosely on Episode 9 of BBC’s Edwardian Farm in a segment called “Devon County Dairy Board School.” Cooking the cream over milk instead of separating makes this Farmhouse style Devonshire Cream.
Traditionally Devonshire cream is cooked “on the back of the stove” meaning long time and low temperature. An old caution is “if it boils, it spoils.”
Place raw milk, still warm from the cow in a Crockpot with a ceramic liner.
Adding culture is optional. Gently mix in one ounce of Flor Danica prepared culture or 1/8th teaspoon of Flor Danica DVI culture powder per gallon of milk. Do not over-stir.
Allow milk to sit undisturbed for 12 to 24 hours at room temperature. This allows the cream to rise and the bacteria to grow. Wait until your cream layer appears thick.
Turn the Crockpot to the setting required to maintain a temperature between 175o and 195o F. Cook uncovered. Do NOT stir. Do NOT allow to boil. After many hours, 8 in my attempt, the cream’s surface will have a wavy texture, and a buttery color, the edges will have a light brown tinge.
Turn off heat. Allow cream and milk to cool thoroughly – several hours or overnight. Do NOT cover.
Using a skimmer, gently lift sections of the cream layer off the surface of the milk. Allow any excess milk to drip off before gently sliding the rounds of cream into a stack in a small glass dish.
Chill thoroughly (several hours or overnight). Serve traditionally at your next “Cream Tea” over sliced strawberries (or jam) and plain biscuits (rounds or scones).
*DISCLAIMER: The State of Virginia’s Health Department believes if you eat this you are going to die. I didn’t even ask. So, if you do, it’s not my fault.
