Does anyone have a simple receipe for Clotted Cream and not the Cooked
version please. I have found one that uses Cream and Sour Cream but
this is for more of a lite dessert, Any ideas folks

Greg

FB > wrote in news:cc4sn0hfcq3dacs012dk7tnvthl618pd9p@
4ax.com:

> Does anyone have a simple receipe for Clotted Cream and not the Cooked
> version please. I have found one that uses Cream and Sour Cream but
> this is for more of a lite dessert, Any ideas folks
>
> Greg

In a word, no. Authentic Clotted Cream can only be made using heat and is
made with nothing more than un-homoginzed and, preferably, un-pasteurized
whole milk. Nothing else produces Clotted Cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

FB > wrote in news:cc4sn0hfcq3dacs012dk7tnvthl618pd9p@
4ax.com:

> Does anyone have a simple receipe for Clotted Cream and not the Cooked
> version please. I have found one that uses Cream and Sour Cream but
> this is for more of a lite dessert, Any ideas folks
>
> Greg

In a word, no. Authentic Clotted Cream can only be made using heat and is
made with nothing more than un-homoginzed and, preferably, un-pasteurized
whole milk. Nothing else produces Clotted Cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" wrote in message >

FB wrote: >
>> Does anyone have a simple receipe for Clotted Cream and not the Cooked
>> version please. I have found one that uses Cream and Sour Cream but
>> this is for more of a lite dessert, Any ideas folks
>>
>> Greg
>
> In a word, no. Authentic Clotted Cream can only be made using heat and is
> made with nothing more than un-homoginzed and, preferably, un-pasteurized
> whole milk. Nothing else produces Clotted Cream.
>
> Wayne in Phoenix

Agreed.

Dora

"Wayne Boatwright" wrote in message >

FB wrote: >
>> Does anyone have a simple receipe for Clotted Cream and not the Cooked
>> version please. I have found one that uses Cream and Sour Cream but
>> this is for more of a lite dessert, Any ideas folks
>>
>> Greg
>
> In a word, no. Authentic Clotted Cream can only be made using heat and is
> made with nothing more than un-homoginzed and, preferably, un-pasteurized
> whole milk. Nothing else produces Clotted Cream.
>
> Wayne in Phoenix

Agreed.

Dora

"limey" > wrote in message
...
>
> "Wayne Boatwright" wrote in message >
>
> FB wrote: >
>>> Does anyone have a simple receipe for Clotted Cream and not the Cooked
>>> version please. I have found one that uses Cream and Sour Cream but
>>> this is for more of a lite dessert, Any ideas folks
>>>
>>> Greg
>>
>> In a word, no. Authentic Clotted Cream can only be made using heat and
>> is
>> made with nothing more than un-homoginzed and, preferably, un-pasteurized
>> whole milk. Nothing else produces Clotted Cream.
>>
>> Wayne in Phoenix
>
> Agreed.
>
> Dora
>

I have no idea how good this is, but Alton Brown has a no-cook technique. He
pours heavy cream in a coffee-filter basket (with paper filter liner) and
refrigerates. The whey drips into a container below and you scrape the
"clotted" cream out of the coffee filter.

Regards,

Susan

Susan Edkins wrote:

> "limey" > wrote in message
> ...
>
>> "Wayne Boatwright" wrote in message >
>>
>> FB wrote: >
>>
>>>> Does anyone have a simple receipe for Clotted Cream and not
>>>> the Cooked version please. I have found one that uses Cream
>>>> and Sour Cream but this is for more of a lite dessert, Any
>>>> ideas folks
>>>>
>>>> Greg
>>>
>>> In a word, no. Authentic Clotted Cream can only be made using
>>> heat and is made with nothing more than un-homoginzed and,
>>> preferably, un-pasteurized whole milk. Nothing else produces
>>> Clotted Cream.
>>>
>>> Wayne in Phoenix
>>
>> Agreed.
>>
>> Dora
>
> I have no idea how good this is, but Alton Brown has a no-cook
> technique. He pours heavy cream in a coffee-filter basket (with
> paper filter liner) and refrigerates. The whey drips into a
> container below and you scrape the "clotted" cream out of the
> coffee filter.

That's not really clotted cream. It's just a more concentrated milkfat.

Pastorio

Susan Edkins wrote:

> "limey" > wrote in message
> ...
>
>> "Wayne Boatwright" wrote in message >
>>
>> FB wrote: >
>>
>>>> Does anyone have a simple receipe for Clotted Cream and not
>>>> the Cooked version please. I have found one that uses Cream
>>>> and Sour Cream but this is for more of a lite dessert, Any
>>>> ideas folks
>>>>
>>>> Greg
>>>
>>> In a word, no. Authentic Clotted Cream can only be made using
>>> heat and is made with nothing more than un-homoginzed and,
>>> preferably, un-pasteurized whole milk. Nothing else produces
>>> Clotted Cream.
>>>
>>> Wayne in Phoenix
>>
>> Agreed.
>>
>> Dora
>
> I have no idea how good this is, but Alton Brown has a no-cook
> technique. He pours heavy cream in a coffee-filter basket (with
> paper filter liner) and refrigerates. The whey drips into a
> container below and you scrape the "clotted" cream out of the
> coffee filter.

That's not really clotted cream. It's just a more concentrated milkfat.

Pastorio

"Bob (this one)" > wrote in message
...
> Susan Edkins wrote:
>
>> "limey" > wrote in message
>> ...
>>
>>> "Wayne Boatwright" wrote in message >
>>>
>>> FB wrote: >
>>>
>>>>> Does anyone have a simple receipe for Clotted Cream and not
>>>>> the Cooked version please. I have found one that uses Cream
>>>>> and Sour Cream but this is for more of a lite dessert, Any
>>>>> ideas folks
>>>>>
>>>>> Greg
>>>>
>>>> In a word, no. Authentic Clotted Cream can only be made using
>>>> heat and is made with nothing more than un-homoginzed and,
>>>> preferably, un-pasteurized whole milk. Nothing else produces
>>>> Clotted Cream.
>>>>
>>>> Wayne in Phoenix
>>>
>>> Agreed.
>>>
>>> Dora
>>
>> I have no idea how good this is, but Alton Brown has a no-cook
>> technique. He pours heavy cream in a coffee-filter basket (with
>> paper filter liner) and refrigerates. The whey drips into a
>> container below and you scrape the "clotted" cream out of the
>> coffee filter.
>
> That's not really clotted cream. It's just a more concentrated milkfat.
>
> Pastorio

Yeah, but can even heavier heavy cream be all bad??!!? Seriously, though,
the OP got me thinking about making clotted cream, as the 4 oz bottles I can
buy run about $5.00 US. I did some Googling, and found recipes that call for
heating either whole milk or heavy cream in the process.Which would you
recommend? And must the dairy be unpasteurized? That may take some hunting.
Last night I used the last spoonful in my jar on a still slightly warm mocha
custard. Ohhhhhhhhhhh boy.

Regards,

Susan

"Bob (this one)" > wrote in message
...
> Susan Edkins wrote:
>
>> "limey" > wrote in message
>> ...
>>
>>> "Wayne Boatwright" wrote in message >
>>>
>>> FB wrote: >
>>>
>>>>> Does anyone have a simple receipe for Clotted Cream and not
>>>>> the Cooked version please. I have found one that uses Cream
>>>>> and Sour Cream but this is for more of a lite dessert, Any
>>>>> ideas folks
>>>>>
>>>>> Greg
>>>>
>>>> In a word, no. Authentic Clotted Cream can only be made using
>>>> heat and is made with nothing more than un-homoginzed and,
>>>> preferably, un-pasteurized whole milk. Nothing else produces
>>>> Clotted Cream.
>>>>
>>>> Wayne in Phoenix
>>>
>>> Agreed.
>>>
>>> Dora
>>
>> I have no idea how good this is, but Alton Brown has a no-cook
>> technique. He pours heavy cream in a coffee-filter basket (with
>> paper filter liner) and refrigerates. The whey drips into a
>> container below and you scrape the "clotted" cream out of the
>> coffee filter.
>
> That's not really clotted cream. It's just a more concentrated milkfat.
>
> Pastorio

Yeah, but can even heavier heavy cream be all bad??!!? Seriously, though,
the OP got me thinking about making clotted cream, as the 4 oz bottles I can
buy run about $5.00 US. I did some Googling, and found recipes that call for
heating either whole milk or heavy cream in the process.Which would you
recommend? And must the dairy be unpasteurized? That may take some hunting.
Last night I used the last spoonful in my jar on a still slightly warm mocha
custard. Ohhhhhhhhhhh boy.

Regards,

Susan

Susan Edkins wrote:

>
> "Bob (this one)" > wrote in message
> ...
> > Susan Edkins wrote:
> >
> >> "limey" > wrote in message
> >> ...
> > >
> >>> "Wayne Boatwright" wrote in message >
> > > >
> >>> FB wrote: >
> > > >
> >>>>> Does anyone have a simple receipe for Clotted Cream and not
> >>>>> the Cooked version please. I have found one that uses Cream
> >>>>> and Sour Cream but this is for more of a lite dessert, Any
> >>>>> ideas folks
> > > > > >
> >>>>> Greg
> > > > >
> >>>> In a word, no. Authentic Clotted Cream can only be made using
> >>>> heat and is made with nothing more than un-homoginzed and,
> >>>> preferably, un-pasteurized whole milk. Nothing else produces
> >>>> Clotted Cream.
> > > > >
> >>>> Wayne in Phoenix
> > > >
> >>> Agreed.
> > > >
> >>> Dora
> > >
> >> I have no idea how good this is, but Alton Brown has a no-cook
> >> technique. He pours heavy cream in a coffee-filter basket (with
> >> paper filter liner) and refrigerates. The whey drips into a
> >> container below and you scrape the "clotted" cream out of the
> >> coffee filter.
> >
> > That's not really clotted cream. It's just a more concentrated
> > milkfat.
> >
> > Pastorio
>
> Yeah, but can even heavier heavy cream be all bad??!!? Seriously,
> though, the OP got me thinking about making clotted cream, as the 4
> oz bottles I can buy run about $5.00 US. I did some Googling, and
> found recipes that call for heating either whole milk or heavy cream
> in the process.Which would you recommend? And must the dairy be
> unpasteurized? That may take some hunting. Last night I used the
> last spoonful in my jar on a still slightly warm mocha custard.
> Ohhhhhhhhhhh boy.
>
> Regards,
>
> Susan

The milk doesn't necessarily have to be unpasteurized (although it
tends to work better), but it absolutely must be un-homogenized.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Susan Edkins wrote:

>
> "Bob (this one)" > wrote in message
> ...
> > Susan Edkins wrote:
> >
> >> "limey" > wrote in message
> >> ...
> > >
> >>> "Wayne Boatwright" wrote in message >
> > > >
> >>> FB wrote: >
> > > >
> >>>>> Does anyone have a simple receipe for Clotted Cream and not
> >>>>> the Cooked version please. I have found one that uses Cream
> >>>>> and Sour Cream but this is for more of a lite dessert, Any
> >>>>> ideas folks
> > > > > >
> >>>>> Greg
> > > > >
> >>>> In a word, no. Authentic Clotted Cream can only be made using
> >>>> heat and is made with nothing more than un-homoginzed and,
> >>>> preferably, un-pasteurized whole milk. Nothing else produces
> >>>> Clotted Cream.
> > > > >
> >>>> Wayne in Phoenix
> > > >
> >>> Agreed.
> > > >
> >>> Dora
> > >
> >> I have no idea how good this is, but Alton Brown has a no-cook
> >> technique. He pours heavy cream in a coffee-filter basket (with
> >> paper filter liner) and refrigerates. The whey drips into a
> >> container below and you scrape the "clotted" cream out of the
> >> coffee filter.
> >
> > That's not really clotted cream. It's just a more concentrated
> > milkfat.
> >
> > Pastorio
>
> Yeah, but can even heavier heavy cream be all bad??!!? Seriously,
> though, the OP got me thinking about making clotted cream, as the 4
> oz bottles I can buy run about $5.00 US. I did some Googling, and
> found recipes that call for heating either whole milk or heavy cream
> in the process.Which would you recommend? And must the dairy be
> unpasteurized? That may take some hunting. Last night I used the
> last spoonful in my jar on a still slightly warm mocha custard.
> Ohhhhhhhhhhh boy.
>
> Regards,
>
> Susan

The milk doesn't necessarily have to be unpasteurized (although it
tends to work better), but it absolutely must be un-homogenized.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Bob (this one) wrote:
> Susan Edkins wrote:
>
>> "limey" > wrote in message
>> ...
>>
>>> "Wayne Boatwright" wrote in message >
>>>
>>> FB wrote: >
>>>
>>>>> Does anyone have a simple receipe for Clotted Cream and not
>>>>> the Cooked version please. I have found one that uses Cream
>>>>> and Sour Cream but this is for more of a lite dessert, Any
>>>>> ideas folks
>>>>>
>>>>> Greg
>>>>
>>>> In a word, no. Authentic Clotted Cream can only be made using
>>>> heat and is made with nothing more than un-homoginzed and,
>>>> preferably, un-pasteurized whole milk. Nothing else produces
>>>> Clotted Cream.
>>>>
>>>> Wayne in Phoenix
>>>
>>> Agreed.
>>>
>>> Dora
>>
>> I have no idea how good this is, but Alton Brown has a no-cook
>> technique. He pours heavy cream in a coffee-filter basket (with
>> paper filter liner) and refrigerates. The whey drips into a
>> container below and you scrape the "clotted" cream out of the
>> coffee filter.
>
> That's not really clotted cream. It's just a more concentrated
> milkfat.
>
> Pastorio

Sounds like plain yogurt to me. Definitely not "clotted cream".

Jill

Thanks to all that replied, but I must be on the wrong track. To
explain further, I recently visited a local Chinese Restaurant and
they had this most magnificent heavy cream that was sweet and yet
still thick and very creamy layed out as an option on their desert
bar.
(Yes this was one of those all you can eat places!) I overheard one
of the staff refer to the cream as clotted, But now I feel that this
is more than likely incorrect. I too did a search on some of the
recipe site around the place and they too could not answer this
question.

Thanks again folks

-Greg
Melbourne
Australia


On Thu, 28 Oct 2004 01:44:10 GMT, "Wayne Boatwright" >
wrote:

>Susan Edkins wrote:
>
>>
>> "Bob (this one)" > wrote in message
>> ...
>> > Susan Edkins wrote:
>> >
>> >> "limey" > wrote in message
>> >> ...
>> > >
>> >>> "Wayne Boatwright" wrote in message >
>> > > >
>> >>> FB wrote: >
>> > > >
>> >>>>> Does anyone have a simple receipe for Clotted Cream and not
>> >>>>> the Cooked version please. I have found one that uses Cream
>> >>>>> and Sour Cream but this is for more of a lite dessert, Any
>> >>>>> ideas folks
>> > > > > >
>> >>>>> Greg
>> > > > >
>> >>>> In a word, no. Authentic Clotted Cream can only be made using
>> >>>> heat and is made with nothing more than un-homoginzed and,
>> >>>> preferably, un-pasteurized whole milk. Nothing else produces
>> >>>> Clotted Cream.
>> > > > >
>> >>>> Wayne in Phoenix
>> > > >
>> >>> Agreed.
>> > > >
>> >>> Dora
>> > >
>> >> I have no idea how good this is, but Alton Brown has a no-cook
>> >> technique. He pours heavy cream in a coffee-filter basket (with
>> >> paper filter liner) and refrigerates. The whey drips into a
>> >> container below and you scrape the "clotted" cream out of the
>> >> coffee filter.
>> >
>> > That's not really clotted cream. It's just a more concentrated
>> > milkfat.
>> >
>> > Pastorio
>>
>> Yeah, but can even heavier heavy cream be all bad??!!? Seriously,
>> though, the OP got me thinking about making clotted cream, as the 4
>> oz bottles I can buy run about $5.00 US. I did some Googling, and
>> found recipes that call for heating either whole milk or heavy cream
>> in the process.Which would you recommend? And must the dairy be
>> unpasteurized? That may take some hunting. Last night I used the
>> last spoonful in my jar on a still slightly warm mocha custard.
>> Ohhhhhhhhhhh boy.
>>
>> Regards,
>>
>> Susan
>
>The milk doesn't necessarily have to be unpasteurized (although it
>tends to work better), but it absolutely must be un-homogenized.

jmcquown wrote:

> Bob (this one) wrote:
>
>>Susan Edkins wrote:
>>
>>
>>>"limey" > wrote in message
...
>>>
>>>
>>>>"Wayne Boatwright" wrote in message >
>>>>
>>>>FB wrote: >
>>>>
>>>>>>Does anyone have a simple receipe for Clotted Cream and not
>>>>>>the Cooked version please. I have found one that uses Cream
>>>>>>and Sour Cream but this is for more of a lite dessert, Any
>>>>>>ideas folks
>>>>>>
>>>>>>Greg
>>>>>
>>>>>In a word, no. Authentic Clotted Cream can only be made using
>>>>>heat and is made with nothing more than un-homoginzed and,
>>>>>preferably, un-pasteurized whole milk. Nothing else produces
>>>>>Clotted Cream.
>>>>>
>>>>>Wayne in Phoenix
>>>>
>>>>Agreed.
>>>>
>>>>Dora
>>>
>>>I have no idea how good this is, but Alton Brown has a no-cook
>>>technique. He pours heavy cream in a coffee-filter basket (with
>>>paper filter liner) and refrigerates. The whey drips into a
>>>container below and you scrape the "clotted" cream out of the
>>>coffee filter.
>>
>>That's not really clotted cream. It's just a more concentrated
>>milkfat.
>>
>>Pastorio
>
> Sounds like plain yogurt to me. Definitely not "clotted cream".

Not yogurt, either. No bacterial cultures involved in AB's technique.

Yogurt made with heavy cream is a sensuous treat. Isn't sharp like the
low-fat stuff.

Pastorio

Bob (this one) wrote:

> jmcquown wrote:
>
> > Bob (this one) wrote:
> >
> > > Susan Edkins wrote:
> > >
> > >
> >>>"limey" > wrote in message
> > > > ...
> > > >
> > > >
> > > > > "Wayne Boatwright" wrote in message >
> > > > >
> > > > > FB wrote: >
> > > > >
> > > > > > > Does anyone have a simple receipe for Clotted Cream and
> > > > > > > not the Cooked version please. I have found one that
> > > > > > > uses Cream and Sour Cream but this is for more of a lite
> > > > > > > dessert, Any ideas folks
> > > > > > >
> > > > > > > Greg
> > > > > >
> > > > > > In a word, no. Authentic Clotted Cream can only be made
> > > > > > using heat and is made with nothing more than un-homoginzed
> > > > > > and, preferably, un-pasteurized whole milk. Nothing else
> > > > > > produces Clotted Cream.
> > > > > >
> > > > > > Wayne in Phoenix
> > > > >
> > > > > Agreed.
> > > > >
> > > > > Dora
> > > >
> > > > I have no idea how good this is, but Alton Brown has a no-cook
> > > > technique. He pours heavy cream in a coffee-filter basket (with
> > > > paper filter liner) and refrigerates. The whey drips into a
> > > > container below and you scrape the "clotted" cream out of the
> > > > coffee filter.
> > >
> > > That's not really clotted cream. It's just a more concentrated
> > > milkfat.
> > >
> > > Pastorio
> >
> > Sounds like plain yogurt to me. Definitely not "clotted cream".
>
> Not yogurt, either. No bacterial cultures involved in AB's technique.
>
> Yogurt made with heavy cream is a sensuous treat. Isn't sharp like
> the low-fat stuff.
>
> Pastorio

Yep, reminds me of creme fraiche.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Bob (this one) wrote:

> jmcquown wrote:
>
> > Bob (this one) wrote:
> >
> > > Susan Edkins wrote:
> > >
> > >
> >>>"limey" > wrote in message
> > > > ...
> > > >
> > > >
> > > > > "Wayne Boatwright" wrote in message >
> > > > >
> > > > > FB wrote: >
> > > > >
> > > > > > > Does anyone have a simple receipe for Clotted Cream and
> > > > > > > not the Cooked version please. I have found one that
> > > > > > > uses Cream and Sour Cream but this is for more of a lite
> > > > > > > dessert, Any ideas folks
> > > > > > >
> > > > > > > Greg
> > > > > >
> > > > > > In a word, no. Authentic Clotted Cream can only be made
> > > > > > using heat and is made with nothing more than un-homoginzed
> > > > > > and, preferably, un-pasteurized whole milk. Nothing else
> > > > > > produces Clotted Cream.
> > > > > >
> > > > > > Wayne in Phoenix
> > > > >
> > > > > Agreed.
> > > > >
> > > > > Dora
> > > >
> > > > I have no idea how good this is, but Alton Brown has a no-cook
> > > > technique. He pours heavy cream in a coffee-filter basket (with
> > > > paper filter liner) and refrigerates. The whey drips into a
> > > > container below and you scrape the "clotted" cream out of the
> > > > coffee filter.
> > >
> > > That's not really clotted cream. It's just a more concentrated
> > > milkfat.
> > >
> > > Pastorio
> >
> > Sounds like plain yogurt to me. Definitely not "clotted cream".
>
> Not yogurt, either. No bacterial cultures involved in AB's technique.
>
> Yogurt made with heavy cream is a sensuous treat. Isn't sharp like
> the low-fat stuff.
>
> Pastorio

Yep, reminds me of creme fraiche.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.