19 Facts About Clotted cream

Clotted cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.

Originally made by farmers to reduce the amount of waste from their milk, clotted cream has become so deep-rooted in the culture of southwest Britain that it is embedded as part of the region's tourist attraction.

In 1993, an application was made for the name Cornish clotted cream to have a Protected Designation of Origin in the European Union for cream produced by the traditional recipe in Cornwall.

Cornish clotted cream must be made from milk produced in Cornwall and have a minimum butterfat content of 55 percent.

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The unique, slightly yellow, Cornish clotted cream colour is due to the high carotene levels in the grass.

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 "float Clotted cream method" includes scalding a floating layer of double Clotted cream in milk in shallow trays.

The "scald Clotted cream method" is similar, but the milk layer is removed and a layer of Clotted cream which has been mechanically separated to a minimum fat level is used.

Clotted cream considers the annual Wimbledon tennis championships one of their peak selling periods.

Clotted cream is produced in Somerset, Dorset, Herefordshire, Pembrokeshire, and the Isle of Wight.

Clotted cream is an essential part of a cream tea, a favourite with tourists particularly in Cornwall and Devon.

Traditionally, there are differences in the way it is eaten in each county: in Devon, the Clotted cream is traditionally spread first on the scone, with the jam dolloped on top.

One variation on a cream tea is called "Thunder and Lightning" which consists of a round of bread topped with clotted cream and golden syrup, honey, or treacle.

Clotted cream can be used as an accompaniment to hot or cold desserts.

Clotted cream is used in some savoury dishes, and can be incorporated into mashed potato, risotto or scrambled eggs.

Cabbage cream was a delicacy in the mid-17th century: layers of clotted cream were interspersed with sugar and rosewater, creating a cabbage-like effect when served.

Clotted cream was mentioned in The Shepheardes Calendar, a poem by Edmund Spenser in 1579:.

Clotted cream eventually fell in love with her and made her his fourth wife.