Mainly SImtom I think.  I think they are trade suppliers.  I tried their mixed pickle too and it was the dogs tingies . Thats what my local BIRs chefs use up here in the 'pool, cant speak for anyone else though.

I see CP is conspicuous by his absence too!  i suppose that will get the conspiracy theorists at it again.  What a shame, i thought this forum was suddenly getting really off the ground and we would crack it.  maybe someone will set up another Forum..... and so on.

Tanks Merry, I will try again this weekend

curryG

Quote from: Mark J on November 05, 2006, 05:55 PM

it sounds to me like not enough lemon juice?

I agree.  I use white vinegar (it's cheaper) rather than lemon juice, but the method is the same.  It will immediately separate into curds and whey.  If the whey is still white, you need more acid (juice/vinegar).  Add a little bit at a time until you have nice curds and the whey is almost clear, with a greenish cast to it.  It takes about 1/4 cup vinegar for 1 gallon whole milk. That's an American gallon (~3.78 liters or 16 cups), not an Imperial gallon (~4.54 liters).

I now have a large pot of Clotted Cream    i did it before I got your post Merry.  It will do for sammat else.  But now i see yoor reply there is couple more questions.

Do you keep the milk on simmer as you add the vinegar, or do you remove it from the heat immediately it starts to rise  I mean starts to boil?

I can only get full milk that has 98% fat removed, so I added cream to it.  What should I use as it is now quite difficult to get the old full cream milk these days?  I can get Jersey full cream milk from Tescos for a price.

I have a larder full of clotted cream and buttermilk now, so I am obviously missing something or doing something wrong.  Heeeeeelp

currygit

Hey CP that sounds like a gear idea.  I get confused with updates on old stuff.  Will you post it as a new topic and close the old one?

Tanks. currygit