Reading About How To Make Clotted at Home
I was browsing through a pile of old cookbooks in a second hand bookshop last week and can across a small book telling you all about the delights of cream and various ways to use the different types. In these times when people see cream and dairy as the enemy, it was nice to see recipes on how to make clotted cream at home and how to make clotted cream ice cream.
Desserts have always been a part of our family life and my kids do not think that a meal is complete without something sweet to finish it off. This is why I have always tried to make sure that we have something ready for dessert, even if it is just a scoop of ice cream, or some berries and tropical fruit. I decided to buy the book and try out a few of the recipes in it and the first thing that I learned was how to make clotted cream. This is so easy and requires the minimum effort and ingredients. There was also a small section on the history of clotted cream, which was very interesting.
In the 19th century it was regarded as better nourishment than "raw" cream because that cream was liable to go sour and be difficult to digest, causing illness. An article from 1853 calculates that creating clotted cream will produce 25% more cream than regular methods. In Devon, it was so common that in the mid-1800s, it was used in the formative processes of butter, instead of churning cream or milk. The butter made in this way had a longer lifespan and was free from any negative flavours added by the churning. Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating it either over hot cinders or in a water bath, before a slow cooling. The clots that had formed on the top were then skimmed off with a long-handled cream-skimmer.
To make at home simply follow the recipe below and enjoy:
Ingredients
" 5 cups heavy cream (not ultra pasteurized)
Instructions
1. Preheat the oven to 175°F.
2. Pour the cream into a wide, heatproof bowl and place in the oven. No need to cover. Let it "cook" for 12 hours.
3. Remove the bowl from the oven, cover, and refrigerate overnight. In the morning you will have a bowl that contains 2 layers "" one very thick, one, very thin. With a slotted spoon, scoop the thick layer into another bowl or jar. You can eat it immediately, slathered over warm scones, or cover and chill for up to 5 days.
Once you know how to make clotted cream at home, you can make it easily and then use it to make clotted cream ice cream which is also delicious and has a richer taste and creaminess than regular ice cream and you can add different flavours.
Desserts have always been a part of our family life and my kids do not think that a meal is complete without something sweet to finish it off. This is why I have always tried to make sure that we have something ready for dessert, even if it is just a scoop of ice cream, or some berries and tropical fruit. I decided to buy the book and try out a few of the recipes in it and the first thing that I learned was how to make clotted cream. This is so easy and requires the minimum effort and ingredients. There was also a small section on the history of clotted cream, which was very interesting.
In the 19th century it was regarded as better nourishment than "raw" cream because that cream was liable to go sour and be difficult to digest, causing illness. An article from 1853 calculates that creating clotted cream will produce 25% more cream than regular methods. In Devon, it was so common that in the mid-1800s, it was used in the formative processes of butter, instead of churning cream or milk. The butter made in this way had a longer lifespan and was free from any negative flavours added by the churning. Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating it either over hot cinders or in a water bath, before a slow cooling. The clots that had formed on the top were then skimmed off with a long-handled cream-skimmer.
To make at home simply follow the recipe below and enjoy:
Ingredients
" 5 cups heavy cream (not ultra pasteurized)
Instructions
1. Preheat the oven to 175°F.
2. Pour the cream into a wide, heatproof bowl and place in the oven. No need to cover. Let it "cook" for 12 hours.
3. Remove the bowl from the oven, cover, and refrigerate overnight. In the morning you will have a bowl that contains 2 layers "" one very thick, one, very thin. With a slotted spoon, scoop the thick layer into another bowl or jar. You can eat it immediately, slathered over warm scones, or cover and chill for up to 5 days.
Once you know how to make clotted cream at home, you can make it easily and then use it to make clotted cream ice cream which is also delicious and has a richer taste and creaminess than regular ice cream and you can add different flavours.
