Deleted
Posts: 0
Oct 6, 2024 23:30:41 GMT
|
Post by Deleted on Jun 16, 2016 13:34:18 GMT
Have you ever made it?
|
|
oldcrow
Pearl Clutcher
Posts: 3,828
Location: Ontario,Canada
Jun 26, 2014 12:25:29 GMT
|
Post by oldcrow on Jun 16, 2016 15:04:44 GMT
This reminded me of an article in a magazine years ago. It had to do with Devon cream (I think that is what it is called) and it said to start with a Devon cow.
|
|
|
Post by mirabelleswalker on Jun 16, 2016 16:03:05 GMT
No, but I can buy it locally. It's also available online.
I have a recipe for a mock clotted cream.
1 cup heavy sweet cream 1/4 cup sour cream pinch of confectioner's sugar
In mixing bowl, start whisking the sweet cream, and when it thickens and light peaks form, whisk in the sour cream and sugar. Beat until thick but still spoonable and soft.
|
|
mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
|
Post by mlana on Jun 16, 2016 18:59:49 GMT
I have, sorta. Keep in mind I live in GA, USA, and the closest I have ever come to clotted cream is the teenie weenie jars of it you can buy for a BIG amount at Whole Foods and Cost World Market. I'm sure the British peas will have a better idea of how the real thing is done and tastes.
I bought heavy cream that had not been ultra pasteurized or ultra homogenized. I put it in a pie plate over a crockpot turned on high. Every couple of hours a thick, yellow, crackly-ish layer would form, and I'd carefully skim it off and put in a container - that was the clotted cream. It was really thick and wonderful. Sweet and fresh tasting.
I have also made it with raw 'pet' cream (you can only sell raw dairy products for animal consumption in GA) and it was not only better, but it formed much faster.
HTH, Marcy
|
|