Clotted Cream

Things have been heavy lately so let's talk about some good stuff, Clotted Cream.

I heard it was a favorite of the queens, and I too absolutely love it. The name is a little off putting, but the taste is out of this world.
Like most foods, America has tried to completely bastardize it. I've seen recipes that say mix cream cheese with whipped cream, NO NO NO. That is absolutely nothing like clotted cream.

Clotted cream is made by using non ultra pasturized heavy cream and gently heating it for many hours. The cream rises and you are left with the most
amazing decadent creamy spread. It looks similar to homemade whipped butter but the flavor is different. It's one of those things that is hard to describe. It is sweet and salty, rich and light, and maybe even a little nutty undertone.
It is traditionally served on scones with strawberries but can be used similar to butter.

It is hard as heck to find non ultra pasturized heavy cream, but this recipe is soooo worth it!



On a somewhat related note, did I mention that I am Asian American and NOT lactose intolerant? I actually brag about it and show off to all my Asian peeps and they can't believe it.

a reply to: JAGStorm

The name is a little off putting

Gotta admit Jag, I'm tired as heck. I saw "Clotted Cream" in the title and saw your name in a food thread and....

After reading about Covid Clots in another thread we'll, I was about to tell you you posted in the wrong forum.

I see now how the name of this good looking and probably smells good Clotted Cream may seem off putting.

I like tapioca pudding. So I'll probably like it.

I'm going to bed.

It does sound really good, and decadent too,

Sounds a little bit like Crème Fraîche, which I used to love to eat on my everything bagel. As well as cook with...but it isn't

www.spiceography.com...

PS

I've been using the Ox Bile you and others suggested a very noticeable difference. thanks, it's appreciated, this sounds like it might be a good test too.

a reply to: Bigburgh

dig your new avatar, LOL guess we are getting old I like tapioca pudding too

as for sour cream and GERD thanks for the suggestion I used it last night...

"Clotted Cream" needs to be rebranded.

The "Patagonian toothed fish" was an absolute bust... then, they rebranded it as "Chilean sea bass".

It sounds decadent, but needs a better name.

a reply to: putnam6

Yes I'm olde old(r). And I like Tapioca pudding. And now want this clotted Cream, it looks sooo good. And the American me would likely use one of the Big spoons to eat it.

Off sub.
If it worked, great, But not to much (arteries). I was supposed to get the LINX implant. But things have been improving to the point of "Hold for Now". Still do as you're doctor says.

I'm going to go dream of dessert.

I had never heard of clotted cream till I read this post. Does it take a lot of time to make the clotted cream?

On a totally unrelated issue, I use a touch of bromelain powder from a pill in the milk to help to control our blind cats problem with breathing along with other supplement chemistry. I noticed that the milk kind of turns into yogurt like stuff in about four hours, so I tasted it and it had not soured, it appeared the enzyme had made something like yogurt.

So I researched this after tasting the cats milk by dunking my finger in it then tasting it...I fear nothing natural anymore, the combo I put into the milk would inhibit any microbial growth. It tasted more like a mild cheese so I looked it up.

www.researchgate.net... agent

I also checked out some other articles addressing this. Although the cheese is not really flavorful, it does taste a little like Ricotta cheese to me, the texture is similar. I always have bromelain in stock so am going to do an experiment with it in the near future to see if I can get some kind of cheese out of it that I could use to make something out of like something I can use in place of cream cheese in frosting or something. Even though there is not much taste, it may be something to use to create something. It may be good in place of ricotta in lasagna too. We can afford to buy ricotta and cream cheese, I am just curious if this kind of cheese can be used for something in cooking if I am missing an ingredient. It works on ultrapasturized grassmilk, but may work even better on regular milk, I will be able to get more of a taste of it if I am not just sticking my finger into the cats bowl to get a taste.

originally posted by: Bigburgh
a reply to: putnam6

Yes I'm olde old(r). And I like Tapioca pudding. And now want this clotted Cream, it looks sooo good. And the American me would likely use one of the Big spoons to eat it.

Off sub.
If it worked, great, But not to much (arteries). I was supposed to get the LINX implant. But things have been improving to the point of "Hold for Now". Still do as you're doctor says.

I'm going to go dream of dessert.

No worries I'm doing exactly what she says to do, trying to completely drop dairy too, but it is still fun to talk about. We will see what the ultrasound says, but I feel 200% better.

a reply to: madmac5150

It sounds decadent, but needs a better name.

I’ll give it an American name……..
Sweet Cloud Cream 😍

a reply to: rickymouse

I had never heard of clotted cream till I read this post. Does it take a lot of time to make the clotted cream?

12 hours in the oven at 170, and then refrigerate for same amount of time.
You can also cook in crock pot on warm.

What you are describing as the cheese is called farmers cheese.
Milk with an acid to curdle it. Very light flavor.
This clotted cream is nothing like that btw.

a reply to: JAGStorm
I had grandparents living in Devon, and clotted cream was definitely on the menu during annual visits.

One variant will horrify the health experts. It was possible to buy Ice-cream cones in which the ball of ice-cream had a crusty coating of yellowing clotted cream; the consistency of the cream being thick enough to keep it in place and stop it running down.

Clotted cream is a British favorite, their food is totally different from ours. Every time I have gone to the UK, the first thing I notice is how much better everything tastes!

a reply to: DISRAELI

I had grandparents living in Devon, and clotted cream was definitely on the menu during annual visits.

Yes this is also known as Devon cream or Devonshire cream.
You lucky dog! I bet there is no comparison to this at it's source!!!!!

originally posted by: RonnieJersey
Clotted cream is a British favorite, their food is totally different from ours. Every time I have gone to the UK, the first thing I notice is how much better everything tastes!

I'd agree with the clotted cream but the rest of the food is not what I'd consider better tasting.

The food in the UK is fresher than our foods, they don't use the horrendous amount of preservatives and chemicals and additives that we do.
Better quality.