What is the difference between clotted cream and unsalted butter?!
I bought some English clotted cream from the Devon Cream Company and while it tastes very good, it does seem a lot like unsalted butter!.!.!. only more expensive!.Www@FoodAQ@Com
Answers:
Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours!. During this time, the cream content rises to the surface and forms 'clots'!.
When clotted cream is not commercially available, a reasonable copy may be made by combining two parts whole milk with one part whipping (heavy) cream, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots!.
In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
When clotted cream is not commercially available, a reasonable copy may be made by combining two parts whole milk with one part whipping (heavy) cream, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots!.
In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
Salutations,
To the best of my knowlegde, clotted cream is created with a coagulent, an added ingredient, whereas butter is created by chuning or beating with a mixing device the same cream!. I personally have never noticed a simularity, which is to say while eating a scone with clotted cream, I knew it was that and not butter!. but that is just me!. CheersWww@FoodAQ@Com
To the best of my knowlegde, clotted cream is created with a coagulent, an added ingredient, whereas butter is created by chuning or beating with a mixing device the same cream!. I personally have never noticed a simularity, which is to say while eating a scone with clotted cream, I knew it was that and not butter!. but that is just me!. CheersWww@FoodAQ@Com
The second lady is correct, I am a former chef and have used a considerable amount of both clotted cream and the Devon/Devonshire types, and it is a cream only product, butter whether salted or unsalted is "churned", this mixes the cream until it forms the "butter solids" and the whey or buttermilk is drained away, if salted, the salt is add and remixed if not it is then washed and set to the packaging area were they make it into prints or pounds, sticks or 1/4 pound portions only in the U!.S and larger slabs for industrial or hotel use, I worked in a hotel were they had some one with a butter curler making butter curls for service all day!.Www@FoodAQ@Com
Both are very similar and do start out with high fat milk!.
Clotted cream is made by slowly heating milk until it a thick layer of cream is formed!. The creamy layer is scooped and sold as clotted cream!.
Butter uses cream - which is also the creamy layer from milk!.!.!. except the milk is not heated!.!.!.!. Hence the similarities in taste!.Www@FoodAQ@Com
Clotted cream is made by slowly heating milk until it a thick layer of cream is formed!. The creamy layer is scooped and sold as clotted cream!.
Butter uses cream - which is also the creamy layer from milk!.!.!. except the milk is not heated!.!.!.!. Hence the similarities in taste!.Www@FoodAQ@Com