1 Gallon Rich, Creamy Milk
Makes: 1 lb
Put fresh milk in a shallow bowl and leave at room temperature (55oF) for 12 to 24 hours until cream rises to top.
Stand bowl over a pan of boiling water till a crust forms on top of milk. Do not let water touch bowl (this takes about 1 hour).
Leave bowl in cool place till next day.
Skim off thick creamy top. Underneath the scalded mild is what we would call skimmed milk and can be used in sauces, soups and puddings, etc.