What Is Clotted Cream And What Is It Used For?
Is a treacle-thick yellow cream made by heating and then leaving unhomogenised cow’s milk in shallow pans, for several hours. During this time, the cream content rises to the surface into ‘clots’. Purists prefer the cows to come from the counties of Devon or Cornwall in England. Clotted cream is a required ingredient for a Cream- or Devonshire Tea. It has a minimum fat content of 55%. A rich, creamy flavor and a stiffness which reminds some people of whipped cream clotted cream is made by allowing fresh, unpasteurized milk to stand for around 12 hours before gently heating it and allowing it to stand again. The cream in the milk slowly rises to the surface, forming clots which are sometimes studded with small golden dots of butterfat. This intensely rich cream is skimmed off and sold as clotted cream. Fresh clotted cream should be used within three to four days, although shelf stabilized and pasteurized versions are also available. It is possible to make clotted cream at home, using mu
