Clotted cream; calling all Brits
I am confused. I have tried to make clotted cream, the Wimbledon
favorite with strawberries, but instructions have been unclear on
one thing. The various methods say to skim off and use the
curds, while the pictures I've seen show a thinner curdled cream
when used on, for example, crumpets with jam and cream or the
clotted cream on fruit.
My curds are more like butter, a very mild and tasty butter. But
butter. It does not pour and holds its firmness on the counter
much better than commercial butter. Is this correct?
Should I stir the curds and whey together instead? Apparently Ms
Muffet ate hers that way.
By the way, if anyone's interested, the whey gives an amazing flavor
to bread when used as the liquid. It also keeps the bread moist
and soft for days.
Thank you for your interest.
gary
Sorry. Not made clotted cream. I make yogurt and kefir and regularly use the buttermilk to soak my oats seed ect, and yes its lovely in bread.
On the clotted cream thingy, I've seen something on YouTube, Also broad and Taylor or another fermenting butter site might help. Good luck.
And not normal cream? Never heard of clotted cream with strawberries.
Definitely clotted cream. I first read about it in an article about Wimbledon and the strawberries and cream tradition.
Made it myself, I did.
If I recall from my time in the UK, there's a difference between double cream, clotted cream and double clotted cream (and whether it's from Devon, Cornwall or someplace else). Cornish or Devon cream is more like whipped butter whereas double cream is pourable. Cornish clotted cream is wonderful and makes the absolute best ice cream anywhere. :)
Try this link for similar explanations.
I haven't tried making ice cream with it as I haven't taken the time to reformulate my base to account for the high butterfat content. Too much butterfat gives a crappy mouth feel to the ice cream. I can believe the taste would be fantastic.
I am a Brit, although not a great cream eater. Clotted cream is very thick indeed, maybe yellowy, spreadable, traditionally on scones with strawberries or strawberry jam. (much controversy as to which goes on first!) from Devon and specially Cornwall. Crucially it has been heat treated in the making.Single cream is thin and runny for pouring. Double cream is thicker but still pourable. However, you can whip it as thick as you like and then even pipe it. These are both white. All clear?
Further research (Google is your friend; even if they do evil) has indicated that I should separate the curds from the whey. I did have the buttery curds with strawberries and it is wonderful. I have also had it now on apple pie and on chocolate cake. All very tasty.
The whey is good for bread and I'd guess with other baked products.
The ingredient list is simple: One quart of heavy whipping cream. Every piece I've read says don't use ultra-pasteurized, but I did anyway because I'm too lazy to search out the alternative.
Method: Pour the cream into a one-quarter baking dish or any pan or baking dish with a large surface area.
Put into the oven at 180F.
Heat for eleven or twelve hours.
Let cool a bit, then chill.
Separate curds from whey. Either skim off the curds or clear the curds from one corner and pour the whey from under the curds.
Store both refrigerated.
gary