Author Topic: Clotted Cream  (Read 436 times)

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Offline rcbaughn

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Clotted Cream
« on: September 02, 2012, 09:24:37 AM »
So I bought a very very small jar of clotted cream at World Market for a $1.99 just so I could say I have had the stuff, and I was not impressed to say the least. The texture is off putting, almost like a soft butter and greasy. The flavor wasn't that great either. I really don't know what I was expecting but that wasn't it for sure.

Am I missing something here you think, or is that how clotted cream should be? The brand is Devon from Corsham, England. Maybe homemade would be better.
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Offline FeCheF

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Re: Clotted Cream
« Reply #1 on: September 02, 2012, 11:53:03 AM »
With a name like "clotted" were you expecting it to not be greasy? :-D I never heard of it before and i find myself wondering how someone could be walking through an isle and see the word "clotted" and think to themself, mmm that sounds good maybe i'll try it.  :o

Offline TXCraig1

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Re: Clotted Cream
« Reply #2 on: September 02, 2012, 12:25:40 PM »
I've had some droolworthy clotted cream along with fruit preserves on scones in London and surprisingly on flights to and from. The stuff I had was like very thick whipped cream. I thought it was really good.
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Offline bakeshack

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Re: Clotted Cream
« Reply #3 on: September 02, 2012, 12:35:44 PM »
I've tried the Devon Double Cream and I thought it was really good.  Where did you use it, btw?  It should have the same consistency as butter but it's much creamier.  Its great to use in finishing sauces or folded in oatmeal or spread on biscuits/scones with honey or jam.


cornicione54

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Re: Clotted Cream
« Reply #4 on: September 02, 2012, 09:02:41 PM »
I've yet to find decent clotted cream outside of the UK. The blue-label "English devon double" or even the so-called "clotted cream" (usu green label) you can buy in jars in the US is nothing like the real thing. Not even close.
« Last Edit: September 02, 2012, 09:10:03 PM by cornicione54 »

Offline Bill/SFNM

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Re: Clotted Cream
« Reply #5 on: September 02, 2012, 09:16:32 PM »
Pretty easy to make clotted cream yourself from heavy cream. Recipes all over the Internets. I use the one from Ricki Carroll in her book, Home Cheese Making.

Offline pizzaboyfan

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Re: Clotted Cream
« Reply #6 on: September 02, 2012, 10:45:47 PM »
Clotted cream. Blood pudding. Bangers . Baked beans and eggs.
Is it any wonder why no one ever says.." Let's go to that great British restaurant, tonight. "
Seriously.
So close to the great cuisines of France, Spain, and  Italy and the Brits managed to avoid the influence of  all of them for 10 centuries.
Good thing they had so little sense they showed up here in Red Coats and marched in formation, or we'd be just another wing in the British Museum.
« Last Edit: September 04, 2012, 04:55:26 PM by pizzaboyfan »

Offline TXCraig1

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Re: Clotted Cream
« Reply #7 on: September 02, 2012, 10:51:04 PM »
Clotted cream. Blood pudding. Bangers . Baked beans and eggs.
Is it any wonder why no one ever says.." Let's go to that great British restaurant, tonight. "
Seriously.

I don't know. I could really go for some fish and chips and mushy peas right now - with a little malt vinegar - mmmmmm!!!!
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Offline FeCheF

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Re: Clotted Cream
« Reply #8 on: September 02, 2012, 10:53:18 PM »
Clotted cream. Blood pudding. Bangers . Baked beans and eggs.
Is it any wonder why no one ever says.." Let's go to that great British restaurant, tonight. "
Seriously.
So close to the great cuisines of France, Spain, and  Italy and the Brits managed to avoid the influence of  all of them for 10 centuries.
Good thing they had so little sense they showed up here in Red Coats and marched in formstion, or we'd be just another wing in the British Mussum.

I do like me some eggs benedict in the morning.


Offline TXCraig1

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Re: Clotted Cream
« Reply #9 on: September 02, 2012, 11:02:01 PM »
I do like me some eggs benedict in the morning.

Created here in the good old USA.
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cornicione54

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Re: Clotted Cream
« Reply #10 on: September 02, 2012, 11:02:40 PM »
Clotted cream. Blood pudding. Bangers . Baked beans and eggs.
Is it any wonder why no one ever says.." Let's go to that great British restaurant, tonight. "
Seriously.
So close to the great cuisines of France, Spain, and  Italy and the Brits managed to avoid the influence of  all of them for 10 centuries.
Good thing they had so little sense they showed up here in Red Coats and marched in formstion, or we'd be just another wing in the British Mussum.

Blood pudding? you mean Black pudding, I assume?
So not at all like Morcilla or Boudin Noir?

Offline FeCheF

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Re: Clotted Cream
« Reply #11 on: September 02, 2012, 11:04:14 PM »
Created here in the good old USA.

Bah! Humbug! It has English muffins on it!  :-D

Offline TXCraig1

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Re: Clotted Cream
« Reply #12 on: September 02, 2012, 11:05:15 PM »
Bah! Humbug! It has English muffins on it!  :-D

FWIW, it's one of my favorite breakfasts too - with a side of asparagus please.
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Offline FeCheF

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Re: Clotted Cream
« Reply #13 on: September 02, 2012, 11:07:57 PM »
FWIW, it's one of my favorite breakfasts too - with a side of asparagus please.

Dont forget a bed of homefries w/onions.

Offline Jet_deck

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Re: Clotted Cream
« Reply #14 on: September 02, 2012, 11:08:16 PM »
I do like me some eggs benedict in the morning.

Iron Chef, you can't achieve a smoke ring, or realize that clotted cream is a topping?  Maybe a wikipedia search would fix you up?.
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Offline FeCheF

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Re: Clotted Cream
« Reply #15 on: September 02, 2012, 11:12:40 PM »
Iron Chef, you can't achieve a smoke ring, or realize that clotted cream is a topping?  Maybe a wikipedia search would fix you up?.

Jet_deck, you cant detect sarcasm, or realize im joking? Maybe a crash course in internet humor would fix you up? I'll do one up on you, heres a link http://en.wikipedia.org/wiki/Internet_humor

Offline TXCraig1

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Re: Clotted Cream
« Reply #16 on: September 02, 2012, 11:16:55 PM »
Classic internet humor:

Socialism: You have two cows. The government takes one and gives it to your neighbor.
Communism: You have two cows. You give them to the Government, and the Government then gives you some milk.
Fascism: You have two cows. You give them to the Government, and the Government then sells you some milk.
Capitalism: You have two cows. You sell one and buy a bull.
Nazism: You have two cows. The Government shoots you and takes the cows.
New Dealism: You have two cows. The Government takes both, shoots one, buys milk from the other cow, then pours the milk down the drain.
Pizzamaking.com: You have two cows. You milk both to make fresh mozzarella for a Margherita and clotted cream so you know what this thread is all about anyway.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jet_deck

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Re: Clotted Cream
« Reply #17 on: September 02, 2012, 11:17:01 PM »

Jet_deck, you cant detect sarcasm, or realize im joking? Maybe a crash course in internet humor would fix you up? I'll do one up on you, heres a link http://en.wikipedia.org/wiki/Internet_humor

Thanks. Internet opinions are like arse holes; every one has got one.
« Last Edit: September 02, 2012, 11:18:35 PM by Jet_deck »
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Offline FeCheF

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Re: Clotted Cream
« Reply #18 on: September 02, 2012, 11:20:28 PM »
Pizzamaking.com: You have two cows. You milk both to make fresh mozzarella for a Margherita and clotted cream so you know what this thread is all about anyway.

No idea how it got derailed either. Im still hungry for breakfast.  :D

brainstorm: I'll use clotted cream to make hollandaise sauce for the eggs benedict.
« Last Edit: September 02, 2012, 11:29:29 PM by FeCheF »

Offline rcbaughn

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Re: Clotted Cream
« Reply #19 on: September 03, 2012, 01:11:36 AM »
The consistency was definitely not like that of butter. I have tried butter plain and it wasn't like this, and the clotted cream I had was freshly opened and at room temp so it should've been less waxy I feel.

I used it on a bagel with some apricot preserves and also dipped a couple strawberries in it. The jar was so small though that it is all gone from just those two things. It was about as big around as a quarter and about that tall as well. Very very small.

I've yet to find decent clotted cream outside of the UK. The blue-label "English devon double" or even the so-called "clotted cream" (usu green label) you can buy in jars in the US is nothing like the real thing. Not even close.

I suspect that the stuff that I sourced wasn't great quality, although the ingredients list was about as short as it gets. I may take Bill's advice and try to make my own. I think I have probably tried it before without knowing it. My bottle of cream has collected a solid like paste at the top before and I tried it on its own to see if it was spoiled or if that was just the fat collecting. I just shook the bottle after trying it and it reintegrated into the cream.

I will say that the stuff that collected around the top was amazing. Smooth with a great texture and fresh milky flavor.

I've never had eggs benedict though. That may be something I need to cook up for supper one night. Never made english muffins either though, so it would be all new to me.
More is better..... and too much is just right.

Offline TXCraig1

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Re: Clotted Cream
« Reply #20 on: September 03, 2012, 10:43:01 AM »
I've never had eggs benedict though. That may be something I need to cook up for supper one night. Never made english muffins either though, so it would be all new to me.

The key the hollandaise. I know you wouldn't, but I'll say it anyway, please don't use a packaged mix. I like this ratio. It is much more lemony than most:

2 egg yolks
3Tbs lemon juice
Pinch cayenne
1 stick butter

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Offline RobynB

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Re: Clotted Cream
« Reply #21 on: September 03, 2012, 01:42:05 PM »
Make the easiest fresh English muffins ever with starter discard - you just need English muffin rings (sometimes called crumpet rings) which you can order from Amazon or King Arthur.  I'm sure you can make them from cans too.  The key is to have everything ready before you mix the batter ingredients, as you want to use it as soon as ingredients are combined.   

When your starter is ready to be fed (even straight out of the fridge for those that keep it there) pull out your discard and put into a bowl.  Grease your rings lightly and place them on a lightly greased griddle or skillet. To each cup of starter you have in your bowl, sprinkle over the surface a scant teaspoon of sugar and 1/2 teaspoon each salt and baking soda. Whisk these in thoroughly.  Fill the rings with about 1/4 inch of batter and cook it over low heat until the tops are set and full of holes. Remove the rings and flip the muffins over for a minute or two.

After they've finished cooking in the skillet, split them and then pop them in the toaster to brown and crisp.  You can also cool them, bag them, and freeze them to bring out and toast later.

Offline pizzaneer

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Re: Clotted Cream
« Reply #22 on: September 03, 2012, 05:34:46 PM »
Thank you Robyn!  I will definitely try this as soon as I get some starter.
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Offline rcbaughn

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Re: Clotted Cream
« Reply #23 on: September 04, 2012, 04:45:08 PM »
Sounds great Craig, extra acidity is something I always welcome with something that rich. I've seen the pre-packaged stuff the other day and thought about how it would probably be the same thing as trying to make aus ju from a packet vs. real meat drippings or Jello pudding vs a real egg based recipe. I've read people talking how hard hollandaise is to pull off, but tempering egg mixtures has never been an issue for me, or at least not yet.

And thank you Robyn, that literally sounds as easy or even easier than making biscuits. I don't have rings but I have plenty of tuna cans I can empty out. Or I may go find rings, they can't be that much.
More is better..... and too much is just right.

Offline TXCraig1

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Re: Clotted Cream
« Reply #24 on: September 04, 2012, 04:53:06 PM »
I've read people talking how hard hollandaise is to pull off, but tempering egg mixtures has never been an issue for me, or at least not yet.

It's not hard at all. My 8 and 10 year olds make it all the time directly over the heat - no double boiler - no drawn butter - just mix up the egg yolks, lemon juice, and cayenne well, then melt in the butter slowly 1/2 at a time over a very low heat.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage