Ultra-pasteurized milk is heated to a higher temperature (280✯) than pasteurized milk (161✯), extending its shelf life. It seems that clotted cream is difficult to come across in the US because its main and only ingredient is heavy cream that’s NOT ultra-pasteurized. It’s as if whipped cream and butter made love and came up with a better version of themselves. The end result is creamy and rich, with a touch of natural sweetness. It’s that fatty cream that forms “clots” (as a nurse this description disgusts me, by the way), which is then strained and used as a spread. Since most of my audience is American I feel the need to explain that real clotted cream is made from full-fat cow’s milk that has been indirectly heated for 12 hours in order to separate out the fatty cream. Real clotted cream is actually shockingly different. I decided to call this blog post “How to Make Real Clotted Cream” because every time (except once) when I’ve ordered scones in the US, they’ve been served with a disappointing version of whipped cream. Well, here I go again, attempting to make another British treasure – clotted cream. That said, they tasted AMAZING! Kudos to England for inventing something so yummy. I’m fairly certain that somewhere along the way I accidentally broke with tradition, making them decidedly improper. In my last blog post I attempted something impossible for an American home cook– making proper English Scones. How to Make Real Clotted Cream – Finding proper clotted cream in the US can be a challenge, but this helpful guide will assure that you can always have a perfect batch on hand!
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