Visitors can have a cream tea in The Croust House Restaurant "croust" is the Cornish name for food that was taken out to the farmworkers in the fields. As well as the usual scones, they serve "thunder and lightning", a Cornish speciality of a split with clotted cream and syrup. Entry to the farm is free. Rodda's has been supplying cream by post since the Twenties; regular recipients include the Queen Mother. This family farms sells direct to the public. Join thought-provoking conversations, follow other Independent readers and see their replies.
Tagged as baking , clotted cream , Cornwall , cream , cream tea , Devon , history , recipe , regional cookery , Teatime. Neil, I, too, am Devonian on this issue! I always make my own clotted cream. I prefer the cream cooked covered. I have a photo on my clotted cream post that shows a pot of finished cream cooked both ways. Like Liked by 1 person. I wanted to do it as close to the original way as possible, having never had it with a proper crust as original as one can with an electric oven , anyway!
Add a link to your post — folk read the comment section! Like Like. In actual fact I find few things more delicious than butter spread on top of marmalade on toast. Erth dairy now in Redruth. Clotted Cream is amazing in mashed potato — we had a lot left over after Christmas once, with a very short expiration date. When we had a Jersey cow I used to put the pan on the closed lids of the range and that worked well.
Growing up in Leeds in the fifties I never heard of cream on scones at all until I got a job in Kent. No prizes for which way up the locals taught me. That was a great summer — we were in a pub in Germany for the final — had to keep a low profile. At Christmas something called extra thick cream turns up which is heat treated double cream, intended to be spooned lushly over holiday desserts.
An insult to the name of cream in my grumpy old lady book. And of course if you use US recipes you need to get into the complexities of heavy cream which has a definition that seems to vary from state to state in my experience. Though just swapping for double seems to work. I found quite a lot of US whipping cream seemed to contain thickeners to help it hold a peak at lower butterfat, which was fine for whipping but messed with my head in custards or savoury cream sauces. In the north of the county, Lin Houlford of Church Farm, near Barnstaple, can be found in her creamery at 3am, while her husband, Steve, milks the cows in the parlour next door.
Whether from Cornwall or Devon, clotted cream is the stuff of golden childhood memories. Langage Farm shop at 72, The Ridgeway, Plymouth ; www. Church Farm Dairy cream is sold in local shops in north Devon and via mail order ; www. When partaking of a piping-hot cup of tea and a crumblingly delicious slice of cake, where better to indulge than. In the case of creams, the continuous phase is water with fat molecules floating in them. Butter is also closely related to cream.
The most important different though is that butter has converted into a water-in-fat emulsion. Fat has become the continuous phase instead of the water. In order to make clotted cream from milk you have to get rid of a lot of moisture. The whole process for make clotted cream is focused on that. A common way to get rid of moisture is to boil it off. Instead, you use the concept of sedimentation to split the water from the cream.
The fat particles in milk have a lower density than water. If that happens, the phase with the lowest density will float to the top whereas the heavier phase will sink to the bottom. If you wait long enough, the fat and water will separate to a great extent by itself. To then separate even more fat you heat up the cream. By heating up the cream you denature some of the whey proteins and destabilize the fat bubbles, helping it to float to the top of the mass.
During this heating process the fat in the cream will rise to the top. This has to be scooped off and will be your clotted cream.
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