clotted cream

Subject: clotted cream
From: dulcimer42
Date: 09 Jan 06 - 11:56 AM

Loved those scones with clotted cream when I was in ENgland! Is there anyplace in the U.S. where I can get clotted cream?   For the uninformed out there.......... it's like the consistency of butter, but tastes like whipped cream!    The yummiest scone topping in the world!!!!

Subject: RE: clotted cream
From: MMario
Date: 09 Jan 06 - 12:05 PM

The only place I've ever seen it was a little speciality shop in Skaneatles NY. But if they have it, I'm sure it's available elsewhere or by mail order.

Subject: RE: clotted cream
From: GLoux
Date: 09 Jan 06 - 12:05 PM

Here's one place

-Greg

Subject: RE: clotted cream
From: number 6
Date: 09 Jan 06 - 12:08 PM

You can buy it at any of the George Weston supermarkets here in Canada (Loblaws, Superstores).

"The yummiest scone topping in the world!!!!"
.. it certainly is!

sIx

Subject: RE: clotted cream
From: Janie
Date: 09 Jan 06 - 12:11 PM

If you have a Whole Foods Market nearby, they probably carry it. Our local food co-op also has it. I bet most up-scale groceries in urban areas carry it.

Janie

Subject: RE: clotted cream
From: open mike
Date: 09 Jan 06 - 12:24 PM

i sometimes get a thing called creme fraiche'
and some mexican products found in the dairy
case are poswsibly like that...some are sour
cream, but some are called table cream i think..

good luck...

Subject: RE: clotted cream
From: Bunnahabhain
Date: 09 Jan 06 - 12:28 PM

It's not difficult to make your own. The recipie below is even in American...


    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)

Subject: RE: clotted cream
From: jacqui.c
Date: 09 Jan 06 - 12:33 PM

The stuff in jars won't be a patch on the fresh stuff, trust me.

I actually contacted Rhoddas - the makers of the good stuff - who tell me that, at the moment, they are not allowed to import fresh clotted cream to the USA. They are hoping that situation may change before too long. They sell clotted cream in boxes and tubs and it comes with a yellow crust, which shows that it has been poured straight into the packaging. Total ambrosia!

Subject: RE: clotted cream
From: Janie
Date: 09 Jan 06 - 12:42 PM

If only homogenized milk is available, try this.

Janie

Subject: RE: clotted cream
From: jimmyt
Date: 09 Jan 06 - 01:42 PM

CLotted Cream is available in many groceries, but sometimes it is in a hard-to-find place. Frequently it is called Devonshire Cream and is in about a 6 ounce or 8 ounce jar. As Jacqui said it is not as good as what you get in England but if you take it out of the jar and stir it good, it is a decent replacement for the real thing. We get it quite a bit even from our local Krogers. Gotta make the scones fresh though and serve them hot!

Subject: RE: clotted cream
From: *Laura*
Date: 09 Jan 06 - 02:59 PM

ahhhhhh........
no real contribution to make...
just dreaming about clotted cream... mmmmmmmmmmmmmmmmmmmm...
I usually end up eating it straight from the pot...

xLx

Subject: RE: clotted cream
From: Little Robyn
Date: 09 Jan 06 - 04:05 PM

Follow the recipe above and make your own. I used to but haven't thought about it for years. We didn't have a cow so I just bought fresh cream which meant it didn't need to stand at all.
Just heat it slowly until it goes globby!
Robyn

Subject: RE: clotted cream
From: Cats
Date: 09 Jan 06 - 04:12 PM

I get mine from the farm in the village. The farmers wife makes it twice a week and I just go to the farm and pick some up. There again, I do live in Cornwall, where the very best clotted cream in the whole wide world is made. Alternatively, you'll just have to come back to Cornwall........

Subject: RE: clotted cream
From: Sorcha
Date: 09 Jan 06 - 04:13 PM

Yes, but the ambient temp has to be right to make it.

Subject: RE: clotted cream
From: jacqui.c
Date: 09 Jan 06 - 04:19 PM

Cats - be careful - you might have an influx of 'Catters coming down to see you.

We're hoping to be in the UK in May and I want to introduce Kendall to the delights of Cornwall, and clotted cream! I may have to try making some using that recipe.

Subject: RE: clotted cream
From: Cats
Date: 09 Jan 06 - 04:21 PM

Just a thought. Many of the Cornish Societies across the USA and Canada have contacts who either make or can get Clotted Cream. Try looking up on the net to see if there is one in your area, contact the secretary and ask where you can get it. When Jon and I played for the Vancouver and Victoria Cornish Society a few years ago they had loads of it.

Subject: RE: clotted cream
From: dulcimer42
Date: 09 Jan 06 - 07:15 PM

I went to a friend's "high tea" at Christmastime. Lots of cookies, breads, tea and "scones with cream." Couldn't wait to get to the scones. Took a bite and "oooooooooooooh........!!"   She served them with Sour Cream !!!!! Sort of messed up my taste buds... expecting the sweetness of clotted cream, and tasting the sour cream...   Not good!

Subject: RE: clotted cream
From: Tootler
Date: 09 Jan 06 - 07:28 PM

You can get clotted cream in Yorkshire now. A local farmer married a Cornish Lass and she brought her mother's recipe with her. They sell it in local markets. Lovely stuff.

Subject: RE: clotted cream
From: Bev and Jerry
Date: 10 Jan 06 - 12:52 AM

Cornwall??? It has to be from Devon or it's not the real thing. Last time we were over there we spent three weeks in Cornwall and Devon. We tried the clotted cream in Padstow and it just didn't live up to our memories. Then we went across the line to Devon and it was perfect there. We asked the waitress what was the difference between the clotted cream in Devon and that of Cornwall. Her answer was, "They don't make it right!"

Bev and Jerry

Subject: RE: clotted cream
From: Dave Hanson
Date: 10 Jan 06 - 04:20 AM

Nice one Tootler, " you can get it in Yorkshire " where ? it's only the biggest county in England FFS.

eric

Subject: RE: clotted cream
From: GUEST,Cats
Date: 10 Jan 06 - 04:26 AM

Devon Clotted Cream is thinner than Cornish Clotted Cream, and in Cornwall we put it on after the jam, not before!
Jacqui c ~ we could start a Mudcat b&b, but who would want to stay in a 16th century farmhouse with slate floors and massive fireplaces on the South East of Bodmin Moor, in the vilage where they make fabulous clotted cream, Yarg Cheese, in the next village they make Cornish Blue. No-one, except us and the dozen or so 'Catters who are friends and have come to stay.......

Subject: RE: clotted cream
From: Crystal
Date: 10 Jan 06 - 06:04 AM

OOOOH Clotted cream!
Delicious on fresh white bread with honey comb!

Subject: RE: clotted cream
From: Allan C.
Date: 10 Jan 06 - 07:14 AM

The stuff open mike mentions above is known as "Mexican cream." It is only a little thicker than table cream and contains a few additives that I suppose are for stablility. It is somewhat sweet and can be used in much the same way as table cream or creme fraiche; but it lacks the flavor and consistency of clotted cream.

Subject: RE: clotted cream
From: jacqui.c
Date: 10 Jan 06 - 07:17 AM

CAts - sounds idylllic! We're hoping that my daughter and her family can find a self catering place for the end of May, big enough to take two extras. I want to show Kendall around Cornwall. If we do get down there we would love to make your acquaintance. Are there any regular sessions in your area?

Subject: RE: clotted cream
From: Helen
Date: 10 Jan 06 - 03:06 PM

For super-quick scones - which turn out much better than you would expect when you see the kye ingredient, try these:

Lemonade Scones
http://www.geocities.com/pumbo99/recipe4.html

4 cups SR flour
Good pinch salt
300ml bottle of cream
300ml bottle of lemonade.

Sift flour into a large bowl. Mix in the salt. Make a hole in the centre and add the cream and mix with the flour forming a stiff dough . Add the lemonade until a soft dough forms.(You probably won't need all of the 300mls of Lemonade). Turn out on to floured board, gently knead, then pat or roll out to a 2cm thickness(approx). Cut out the scones and brush tops with a little milk. Place on a greased oven tray. Cook in a very hot pre-heated oven (220 deg Celsius) - should be ready in 12 to 15 minutes. Makes about a dozen and a half scones.


My sister & her hubby put the ingredients in in a different order: the cream & lemonade first, then the salt & flour. To start with it just looks like pancake batter and then it fluffs up into scone dough. They are worth trying. Very nice, and usually get a lot of compliments.

Helen

Subject: RE: clotted cream
From: Georgiansilver
Date: 10 Jan 06 - 04:47 PM

Devonshire clotted cream is famous..yes it is famous all over the world. I hail from Devon and sometimes visit there.....always buying a large tub of Devonshire clotted cream to take to my current home in Lincolnshire (Gainsborough Folk Club). Please PM me if you wish to try this Devonshire delicacy and the next time I visit my home County, I will send you some...free of charge of course....such is my pride in Devonshire Cream.
Bewt wishes, Mike.......PS even to America or OZ

Subject: RE: clotted cream
From: RangerSteve
Date: 11 Jan 06 - 10:06 AM

Ive never tried it, but it's available from a mail-order company called Wolferman's, (sorry, I don't have the e-mail address), and while your'e at it, order some of their English muffins, which are the best available here.

Steve

Subject: RE: clotted cream
From: *Laura*
Date: 11 Jan 06 - 10:08 AM

So now for the everlasting argument - does the cream go on the scone first, or is it the jam?

I always put the jam on then the cream, cos that way you can use a spoon and put LOADS of cream on. mmmmmmmm.

Also - coming from Somerset I think I can be objective about which is the best - Cornish or Devonshire... and I have to say from my experience I'm leaning towards... Devon.
But it's a close call!

xLx

Subject: RE: clotted cream
From: Cats
Date: 11 Jan 06 - 01:34 PM

It's like anything... depends on who makes it. Fresh from the farm though, you can't beat it.

Subject: RE: clotted cream
From: M.Ted
Date: 12 Jan 06 - 01:22 PM

For the few above who seem confused, creme fraiche, is a cultured cream, or sour cream, and Mexican cream is a mixture of Sour cream and whole cream(with a bit of lime). Neither are a fit substitute for clotted cream, though in their own element, are fine, indeed. Though it is possible to make clotted cream in the US, the fat content of our milk is significantly lower, so it falls far short of the authentic stuff--

Subject: RE: clotted cream
From: GUEST,DV
Date: 12 Jan 06 - 03:29 PM

Devonshire Cream is the best and if you do not believe it then go to Bideford in North Devon on any day and to the end of the quay where 'Hockings' Ice cream van sits quietly waiting for discriminating buyers to buy dairy ice cream with a clotted cream topping....mmmmmmmmmmmmmmmmmmm I assure you that this ice cream with real clotted cream topping is second to none! I said second to none!!!!!!!!!

Subject: RE: clotted cream
From: Cats
Date: 12 Jan 06 - 04:14 PM

Unless you discount Kelly's Cornish Clotted Cream Ice Cream topped with Local clotted cream...just hear those arteries hardening....

If you haven't tried it you ought to have clotted cream and strawberry jam (Boddington's Cornish Strawberry jam) on saffron bread, preferably from Pearces Bakery in Kelly Bray, Callington. Their saffron bread has been winning gold medals for over a hundred years and they were chosen as one of Rick Stein's Food Heroes for their local produce of exceptional quality. Ultimate luxury as anyone who has been here will testify!

Subject: RE: clotted cream
From: Keith A of Hertford
Date: 13 Jan 06 - 09:57 AM

Surely everyone puts the jam on first!
How else to get a thin layer of jam and a trowelled on wedge of cream?

Keith
(in Hertford but remembering granite outcrops, mysterious wells, stunted trees and a wild shoreline)

Subject: RE: clotted cream
From: *Laura*
Date: 14 Jan 06 - 06:38 AM

exactly.

Subject: RE: clotted cream
From: GUEST,DV
Date: 14 Jan 06 - 06:42 AM

That fact depends entirely on how thick the cream is. When cream is a few days old it gets thicker and one can spread it on ones bread thickly with liberal helpings of soft 'confiture' (French for jam-just showing off) on the top.

Subject: RE: icecream
From: GUEST
Date: 14 Jan 06 - 09:06 AM

Subject: RE: clotted cream
From: Cats
Date: 14 Jan 06 - 10:08 AM

Thought you might just like to know that we'll be serving lashings of clotted cream, as well as putting a goodly dollop in the custard, at our Wassailing feast on Tuesday night to go with the apple crumble. Local cream, from the village, of course... best Cornish.....