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Author Topic: Rosalind, what is Clotted cream?  (Read 10191 times)

Offline Karen W.

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Rosalind, what is Clotted cream?
« on: 12/12/2008 02:19:40 »
You  are the second person who has mentioned clotted cream and scones etc...  so I am curious what it is....???

 [:I] [:I] ;D


 

Offline Don_1

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Rosalind, what is Clotted cream?
« Reply #1 on: 12/12/2008 09:06:31 »
Unpasteurized cow's milk is gently heated (not boiled) for about an hour and then left in shallow pans for the curds to form and float on the surface. The curds are skimmed off and any remaining whey is strained off. The whey is waste, only the clotted curds are used.

The result is a high fat content (about 55%) thick yellowish clotted cream.

Traditional Cream Tea is a serving of (usually) 2 plain or fruit scones with clotted cream and strawberry preserve with a nice pot of tea.

Clotted cream is traditionaly made in Corwall, Devon & Dorset. It is also made in Wiltshire, Hampshire and Somerset, but these tend to be less fatty than the real thing.


YUMMMY.............
 

Offline dentstudent

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Rosalind, what is Clotted cream?
« Reply #2 on: 12/12/2008 09:28:26 »
OK, so what's the difference between single and double cream, and is there triple and quadruple cream?  [xx(]
 

Offline Don_1

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Rosalind, what is Clotted cream?
« Reply #3 on: 12/12/2008 09:41:40 »
Double cream has 48% fat and single cream has 12% fat.

No, I can't work that out either!
 

Offline Don_1

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« Last Edit: 12/12/2008 12:02:05 by Don_1 »
 

Offline dentstudent

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Rosalind, what is Clotted cream?
« Reply #5 on: 12/12/2008 12:08:18 »
"You really are as thick as clotted cream, that's been left out by some clot, and now the clots are so clotted, you couldn't unclot them with an electric de-clotter, aren't you, Baldrick? "
 

Offline Don_1

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Rosalind, what is Clotted cream?
« Reply #6 on: 12/12/2008 12:12:10 »
I have a cunning plan!

A plan as cunning as the cunningiest thingy in the world, Catpain Slackbladder.
 

Offline dentstudent

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Rosalind, what is Clotted cream?
« Reply #7 on: 12/12/2008 12:17:12 »
"...you could stick a tail on it and call it a weasel"
 

Offline rosalind dna

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Rosalind, what is Clotted cream?
« Reply #8 on: 12/12/2008 12:18:34 »
You  are the second person who has mentioned clotted cream and scones etc...  so I am curious what it is....???

 [:I] [:I] ;D

Karen I can't buy clotted cream easily. Also I don't recally mentioning it. oops
This wiki link might help though cream over a pan seems more like UHT (Ultra Heated Treated) milk.
http://en.wikipedia.org/wiki/Clotted_cream
 

blakestyger

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Rosalind, what is Clotted cream?
« Reply #9 on: 12/12/2008 12:59:44 »
Miss Muffett, allegedly, sat on her tuffet to eat her curds and whey. So why go to the bother of separating them just to eat them together - why not just have a glass of milk?

And I've never heard it called a tuffet before. [:I]
 

Offline DoctorBeaver

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Rosalind, what is Clotted cream?
« Reply #10 on: 12/12/2008 13:53:36 »
"You really are as thick as clotted cream, that's been left out by some clot, and now the clots are so clotted, you couldn't unclot them with an electric de-clotter, aren't you, Baldrick? "

Classic!
 

Offline Karen W.

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Rosalind, what is Clotted cream?
« Reply #11 on: 13/12/2008 00:23:03 »
Unpasteurized cow's milk is gently heated (not boiled) for about an hour and then left in shallow pans for the curds to form and float on the surface. The curds are skimmed off and any remaining whey is strained off. The whey is waste, only the clotted curds are used.

The result is a high fat content (about 55%) thick yellowish clotted cream.

Traditional Cream Tea is a serving of (usually) 2 plain or fruit scones with clotted cream and strawberry preserve with a nice pot of tea.

Clotted cream is traditionally made in Corwall, Devon & Dorset. It is also made in Wiltshire, Hampshire and Somerset, but these tend to be less fatty than the real thing.


YUMMMY.............

 wow....thank you Don. (hat is a good explanation! I appreciate the time and answer you gave me... that cleared up the mystery that was in my head!

:)  Yummy.... for sure!
« Last Edit: 13/12/2008 06:54:19 by Karen W. »
 

Offline Karen W.

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Offline Karen W.

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Rosalind, what is Clotted cream?
« Reply #13 on: 13/12/2008 06:52:23 »
You  are the second person who has mentioned clotted cream and scones etc...  so I am curious what it is....???

 [:I] [:I] ;D

Karen I can't buy clotted cream easily. Also I don't recally mentioning it. oops
This wiki link might help though cream over a pan seems more like UHT (Ultra Heated Treated) milk.
http://en.wikipedia.org/wiki/Clotted_cream


Sorry Rosiland.. I confused your quote with Don_1...but you mentioned it Here in this quote,

Rosalind's baking and firstly her cheese straws:



Plain Scones with Clotted Cream and jam.



I had made such a mess that I had to clean the whole of the kitchen.

 It was in the bake off thread!! LOL... I was thinking you as you started the thread... but I went back and it was Don and You that commented on the clotted cream!

Sorry..

But Thanks for your answer.. so it is not easy for you to get eh?
« Last Edit: 15/12/2008 01:52:29 by Karen W. »
 

Offline Karen W.

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Rosalind, what is Clotted cream?
« Reply #14 on: 13/12/2008 06:59:09 »
Double cream has 48% fat and single cream has 12% fat.

No, I can't work that out either!

Double cream has 48% fat and single cream has 12% fat.

No, I can't work that out either!
Thats a huge difference in the percentages of fat in those two ... So I am assuming it is unsweetened unless someone as in the link mentions to sprinkle sugar over and brown the top...

So a heavy whipping cream is what I have seen here but I do believe it is pasteurized.. or is it??? I am not sure.. we buy it then whip the soup out of it till it forms a nice whipping cream then we can add a tad of vanilla and sugar to add to a luscious coffee etc..
 

Offline Don_1

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Rosalind, what is Clotted cream?
« Reply #15 on: 13/12/2008 09:46:05 »
British double cream is thicker and has a higher fat content than it's US equivalent whipping cream. Try to whip British double cream and it will soon turn to a solid lump. It can be lightly whipped for the purpose of pipping and other decorative effects. We do have a whipping cream with much the same fat content as US whipping (or heavy) cream. So it is wrong to compare US whipping (heavy) cream with UK double cream. The nearest you have to UK double cream is the extra-heavy cream used mostly by the trade, and even that isn't as high in butter fat as ours.

US Creams:-

Half and half (10.518% fat)
Light, coffee, or table cream (1830% fat)
Medium cream (25% fat)
Whipping or light whipping cream (3036% fat)
Heavy whipping cream (36% or more)
Extra-heavy, double, or manufacturer's cream (3840% or more), Usually only available at specialty stores.
Exact fat content ranges vary.

UK Creams:-

Clotted cream 55%
Double cream 48% 
Whipping cream 35% 
Whipped cream 35%
Sterilized cream 23%
Cream or single cream 18%
Half cream 12%

These are legal definitions which must be adhered to.

 

Offline Karen W.

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Rosalind, what is Clotted cream?
« Reply #16 on: 13/12/2008 10:08:20 »
Thanks a lot Don.. here it is 2:00 AM and I am fixing to wake my Daughter to have her take me 8 miles into town to look at our heavy cream selections..Hee hee hee....
 I guess... I should wait..... LOL..LOL...
tomorrow will be my first day off from the doctors... therapy tests... lab work... cat scans etc... will be back for cat scan again on Tuesday..Lots of fun..... some fun science of heavy creams sounds good and distracting....
can't eat it but can investigate... Thanks
 

Offline rosalind dna

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Rosalind, what is Clotted cream?
« Reply #17 on: 13/12/2008 11:25:28 »
You  are the second person who has mentioned clotted cream and scones etc...  so I am curious what it is....???

 [:I] [:I] ;D

Karen I can't buy clotted cream easily. Also I don't recally mentioning it. oops
This wiki link might help though cream over a pan seems more like UHT (Ultra Heated Treated) milk.
http://en.wikipedia.org/wiki/Clotted_cream


Sorry Rosiland.. I confused your quote with Don_1...

 It was in the bake off thread!! LOL... I was thinking you as you started the thread... but I went back and it was Don that commented on the clotted milk!

Sorry..

But Thanks for your answer.. so it is not easy for you to get eh?

Karen no problems, I've learnt about yummy Clotted Cream.
 

Offline Karen W.

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Rosalind, what is Clotted cream?
« Reply #18 on: 13/12/2008 11:29:11 »
Thanks Rosalind.. I am going to try your scones and cheese fingers or sticks.. tomorrow..  Afraid there will be no clotted cream for this girl, but the thought sounds good!
 

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Rosalind, what is Clotted cream?
« Reply #19 on: 13/12/2008 11:53:12 »
Prsonally, I think that clotted craem is over-rated and should carry a health warning.
As for scones and jam, try them with that extra-thick double cream some supermarkets do - it's a better mouthfeel than clotted. ;)
 

Offline Karen W.

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Rosalind, what is Clotted cream?
« Reply #20 on: 13/12/2008 17:31:39 »
 I will try that ... Thanks  blakstyger
 

Offline rosalind dna

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Rosalind, what is Clotted cream?
« Reply #21 on: 13/12/2008 17:44:53 »
Thanks Rosalind.. I am going to try your scones and cheese fingers or sticks.. tomorrow..  Afraid there will be no clotted cream for this girl, but the thought sounds good!

Karen good luck with the baking and have fun eating them later on,
Please let us know how you got on. I'm interested anyway.
 

Offline Kenwood04

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Rosalind, what is Clotted cream?
« Reply #22 on: 13/12/2008 18:00:19 »
Thanks Rosalind.. I am going to try your scones and cheese fingers or sticks.. tomorrow..  Afraid there will be no clotted cream for this girl, but the thought sounds good!

Karen good luck with the baking and have fun eating them later on,
Please let us know how you got on. I'm interested anyway.

Clotted cream is easy to get in the supermarkets, but double cream whipped up thick is good, not as good as clotted cream which is special but works well.  You have to put the jam on first, then add the cream!!!!  Hope you enjoy
 

Offline DoctorBeaver

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Rosalind, what is Clotted cream?
« Reply #23 on: 13/12/2008 18:01:48 »
Thanks Rosalind.. I am going to try your scones and cheese fingers or sticks.. tomorrow..  Afraid there will be no clotted cream for this girl, but the thought sounds good!

Karen good luck with the baking and have fun eating them later on,
Please let us know how you got on. I'm interested anyway.

Clotted cream is easy to get in the supermarkets, but double cream whipped up thick is good, not as good as clotted cream which is special but works well.  You have to put the jam on first, then add the cream!!!!  Hope you enjoy


With the name of a food processor, who could doubt him!  :D
 

Offline Make it Lady

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Rosalind, what is Clotted cream?
« Reply #24 on: 13/12/2008 22:58:55 »
Prsonally, I think that clotted craem is over-rated and should carry a health warning.
As for scones and jam, try them with that extra-thick double cream some supermarkets do - it's a better mouthfeel than clotted. ;)
I don't agree about the mouth feel. I much prefer clotted cream. The worst mouth feel has to be squirty cream from a tin.
 

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Rosalind, what is Clotted cream?
« Reply #24 on: 13/12/2008 22:58:55 »

 

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