Cream, as far as anybody can tell, was discovered by accident, probably by a cat who sat very patiently by a pail. The milk stood still, and the richest part drifted to the top like a little cloud, and the cat said, in her own way, ‘Ah.’
For centuries farm folk skimmed it with shallow wooden spoons. They let the pans rest overnight in cellars cool as a church. In our dairy we still do it this way, in the stone cold room with the blue slate shelves, and we skim by hand at first light.
It takes eleven hours to rest, and it takes about eleven seconds to finish the saucer. This seems fair.
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