Can I make a good "Clotted Cream" with out using unpasteurized milk?

Question

I havent found a recipie that even comes close to the stuff in London

Answer 1

It's not the best choice, but it works

Answer 2

I think what you want is un-homogenized milk, not un-pasteurized.

Pasteurization is heating the milk to a certain temp for a certain few seconds to kill bateria.

Homogenization is the process of forcing the butterfat into small molecules that stay distributed throughout the milk, rather than floating to the top.

Answer 3

let the pasturized milk clabber up in a big bowl at room temperature and lump up take s a week or longer
any milk will clabber up most folk think milk will go bad but milk never goes bad it just changes to a different form depending on the stuff introduced to it

Answer 4

INGREDIENTS
1 cup heavy cream
1/3 cup sour cream
1 tablespoon confectioners' sugar
DIRECTIONS
Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.