Clotted cream (sometimes called clouted cream or Devonshire cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'. It forms an essential part of a cream tea.
Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Cornwall and Devon. The current largest commercial producer is Rodda's in Redruth, Cornwall, which produces up to 25 tonnes (25,000 kg; 55,000 lb) of clotted cream each day. In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%.
Read more about Clotted Cream: Description, History, Preparation, Literature and Folklore
Famous quotes containing the words clotted and/or cream:
“The broken pillar of the wing jags from the clotted shoulder,
The wing trails like a banner in defeat,”
—Robinson Jeffers (1887–1962)
“It’s just like when you’ve got some coffee that’s too black, which means it’s too strong. What do you do? You integrate it with cream, you make it weak. But if you pour too much cream in it, you won’t even know you ever had coffee. It used to be hot, it becomes cool. It used to be strong, it becomes weak. It used to wake you up, now it puts you to sleep.”
—Malcolm X (1925–1965)