If there a lot of liquid but your cream is already a good consistency, you can decant the liquid and use it in recipes instead of milk (or just put it down the sink!). However, if the cream is very thick, the crust too solid, and there’s some liquid left – that’s OK – just gently mix the liquid into the rest of the cream. Add the vegan butter in a tsp at a time and use your fingers to rub it into the flour. In a large mixing bowl, stir together the flour, sugar and salt. Mix the milk and vinegar together in a jug, allowing it to curdle and create a 'buttermilk'. Under the crust, you should get your delicious cream – you can skim this off with the crust, break it up a bit, and put it into jars. Preheat the oven to 200c / 390f and line a baking tray with parchment paper. This is where there’s a bit of a learning curve.There should be a thick, slightly yellow crust. Cover with cling-film and place it in the fridge for 12 hours.If you have not tasted a scone with jam and Clotted or Devon cream, you have missed out an. Take the dish out of the oven and allow to cool at room temperature. Clotted creams are essential to any proper tea experience.It is better to go for a low temperature for more time, than a high temperature for less. Note - the idea is not to bake the cream, but to gently warm it so some of the liquid evaporates. Put the dish into the oven uncovered, and leave for 11 - 12 hours.Empty the cream into the dish so that it is no more than 3 inches deep (but no less than 1).If in doubt, test with an oven thermometer. It is important that your oven keeps a regular temperature – old models may not. Preheat your oven to 80☌ / 175☏ (slightly less for fan-assisted).This method should give you a slightly more flavoursome cream.
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