sigh...cream again

[milz]

No: HPFGUIDX 9589

Amanda Lewanski wrote:
> SKTHOMPSON_1 at m... wrote:
> 
> > Okay, one last question about clotted cream:  for some reason, I 
was
> > under the impression that it's sweet, but from what people have 
said
> > that seems to be incorrect.  So, it's not sweet, and is its flavor
> > anything like that of cream cheese?
> 
> Okay, I've never had this stuff ('twas my question that started all 
this)
> but from the descriptions it sounds like reduced cream (reduced =
> thickened by boiling away some of the water). Reduced milk is used 
in
> Indian cooking, and is sweet, because the reducing consolidates the 
milk
> sugars. So I'd imagine that clotted cream, having been reduced also, 
is
> also sweet, but I'm betting not tremendously so.
> 
> Yo, you Brits, did I get it right? When will one of you come to San
> Antonio and bring me some?
> 
> --Amanda

I'm not a Brit. The word "sweet" when referring to cream and milk 
doesn't mean sweet, like sugary, but rather sweet meaning not soured 
(think buttermilk).

Here's some links to Clotted Cream and the making of:

The Real stuff: 
http://www.evo.org/sherlock/russell/recipes/clotted_cream.html


US equivalents ('cause we unless you have fresh and warm from the cow 
milk, you're not going to get the required percentage of milkfat):
http://drinc.ucdavis.edu/html/man/man-2.shtml
http://www.post-gazette.com/food/20000330johnston1b.asp

Milz