Clotted cream
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Clotted cream (including cream spread ) is a type of thick cream , which (from raw unhomogenized and unpasteurized ) cow's milk is produced. The milk is heated in shallow pans and left for several hours. During this time, the cream collects on the surface and forms "clots". The taste of clotted cream is similar to that of mascarpone .
Clotted cream is a specialty of the English counties of Devon and Cornwall, known for their dairy farming . As part of a cream tea , it is eaten with tea with scones and jam , mainly strawberry jam. It has a fat content of at least 55%, which corresponds to 94% fat in dry matter .
Cornish Clotted Cream is a protected designation of origin for cream that is made in Cornwall according to a traditional recipe.
Clotted cream is also used to make specialties in the English South West, such as fudge or ice cream.
replacement
A substitute can be made by mixing two parts whole milk with one part double crème . The mixture is heated in a pan over low heat for a few hours until a skin forms. Then the pan is left in a cool place overnight. The lumpy cream is then skimmed off the surface and the remaining milk can be used for other purposes.
Öröm
In Mongolian cuisine , a comparable product is known as Öröm ( Mongolian Өрөм ). It is made there from milk from cows, yaks or camels , with the milk of the latter two being characterized by a higher fat content. It is used as an addition to salted milk tea or as a base for a caramelized variant called khailmag ( Turkish kaymak ).
