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Clotted
Cream
Clotted
cream is a rich, pale yellow cream with a mild, naturally
sweet, scalded or cooked flavor. It is made by heating unpasteurized milk
until a thick layer of cream forms on its surface. The milk is then
cooled and the layer of cream is skimmed off.
Clotted cream
purists prefer that authentic clotted cream come from Cornwall or Devon,
England (in which case it is called Devon or Devonshire cream),
although
a similar product exists throughout the world.
In Mongolian
cuisine, it is called Öröm.
It is added to salted
tea or eaten in small pieces as a snack. Indian Malai
is very similar to clotted cream, and is produced in much the same way.
And, native to the Middle East, Southeast Europe, Iran, Afghanistan, India and
Turkey, is Kaymak.
Kaymak is made from the milk of water buffaloes in the East, or cows in
the West.
Clotted
Cream
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