She goes on toĮxplain the difference – Dutch clotted cream is thick enough to stand a spoon There are two types of clotted cream: Devonshire and Dutch. Mrs Beeton’s Book of Household Management says that Is doing the lion’s share of the preserving today means that the process ofĬlotting cream is no longer required for that purpose. Couple this with the fact that modern refrigeration and pasteurisation No heating or centrifuges, tipping the balance of economy in double cream’sįavour. Reason it is not the standard technique, I assume, is that double skimming requires The left-over skimmed milk, by the way, was taken away andĮither drank or used to make scones or Devonshire splits.įrom the point of view of butterfat extraction, clottedĬream is a much more efficient method than basic skimming techniques. I found a 1755 home recipeįrom an Elizabeth Cleland who recommended sprinkling rose water and sugarīetween the layers – the result must have been delicious! ![]() With cold, wet hands and mixed in cold, wet wooden bowls to remove the last of Once completely cooled, the clotted cream was lifted away These days, it’s all done with centrifuges, which is rather less The thin skimmed milk into sinking quickly and making a layer underneath the Some slate so make the cooling process as rapid as possible the cold shocking Had formed, it was carefully but quickly moved to a cool place and sat upon The heat traditionally coming from cinders or charcoal. Heating rich milk or cream in large shallow pans to a temperature of 80 to 90☌, The best thing about it is the buttery, nutty crust thatįorms on the top as part of the manufacturing process. It is possible to make your own and there is a recipeĪt the end of the post of you would to try your hand at it. – aka clouted cream or scalded cream in older books – is absolutely deliciousĪnd is well worth buying. If you have ever tried it, you will know that clotted cream Knew of its efficacy in this area it was said that not even a witch’s breath By removing the watery liquid, leaving mainlyīutterfat, the growth of spoilage organisms is retarded. Phoenicia was on the eastern Mediterranean coast in, what is It is reckoned that it was first introduced to England by Phoenician settlers aroundĢ000 years ago. In at 64% and 48% respectively (for comparison, single cream is 18% fat, andĬlotted cream has a long history in Devon and Cornwall, and Nothing more Devonian than a good blob of clotted cream on a lovely cream tea.įor those not in the know, clotted cream is a very thickĬream with a much higher butterfat content than double (heavy) cream weighing Unless you are from Devon of course, then there’s There’s nothing more Cornish than a good blob of clottedĬream on a lovely cream tea.
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