Clotted Cream?

Clotted cream, a speciality of the West Country, is cooked cream. It is therefore richer and thicker than double cream as a lot of the liquid is left behind. it is possible to make it yourself:

You need full cream milk, fresh from the cow. Pour it into a shallow pan, and leave it to stand for about 12 hours for the cream to rise to the surface. Now heat the milk very slowly, until the surface begins to wrinkle: on no account allow the milk to boil- the more slowly the heating is done, the better the result. About one hours gentle heating is what is required. Transfer the pan to a cool place and leave overnight. In the morning the clotted cream can be spooned off the surface. (if you cannot get creamy enough milk, you can experiment by adding extra runny cream to the milk to beef up its cream content)

Clotted Cream is rich and decadent. Clotted cream has all the usual uses of whipped cream, but is much thicker and tastier.

Turkey produces a variant of this called "kaymak", the main difference being that kaymak is cooked twice and is even thicker. Delicious!

Yummy ... it is perfect with scones and strawberry preserve but highly calorific too (why does all the nicest food have to be so fattening?). It is available all year round from any supermarket. However, I don't think there is huge demand for it because of its very high fat content (double cream has a butterfat content of around 42 to 48% and clotted cream has about 55% or more depending on the source).

I am from Florida,I just prdered a couple jars of ""Devon Clotted Cream '' and cant wait to try it on scones .I read that it has a taste ranging between butter and Ice Cream Can anyone tell me if that may be true.

Clotted cream has a higher fat content as it is cooked to remove the water content. But it's absolutely delicious! Try spooningome onto meringues and load with fresh strawberries! Yummy!

Cream is just the colostrium of milk, ie the fatty bit, I think in clotted cream, it's the cream of the cream that they skim off and beat. this is just a thought, I don't know for sure.

Anyway, it would explain why it would be fattier.

yes i agree on that and i think its the way its churned, but nothing beats clotted cream teas in cornwall ummmmmmm might just get in the car and go now yum

clotted cream is cream which has been heated up, I imagine it has more calories as some of the water content will have evaporated during the heating process, thereby concentrating the fat content. yum ...delicious.;

I know that it was brought over to Cornwall during the times of Roman occupation by Arab traders, and I believe that its just a method of preserving it.

Westfield* yes it is a VERY British thing but don't knock it till you try it. You can't tell us they don't have it in the States???

stop it! You've just made me want some on a scone with jam!