Clotted cream

Clotted cream(Cornish:dehen molys, sometimes calledscalded,clouted,DevonshireorCornish cream) is a thickcreammade by heating full-cream cow'smilkusing steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name.Clotted cream is an essential ingredient forcream tea.
Although its origin is uncertain, the cream is associated withdairy farmsinSouth West Englandand in particular the counties ofDevonandCornwall. The largest commercial producer in the United Kingdom isRodda'satScorrier, nearRedruth, Cornwall, which can produce up to 25 tons of clotted cream a day.
In 1998, "Cornish clotted cream" was registered as aProtected Designation of Origin(PDO) underEuropean Unionlaw. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55%. FollowingBrexit, the PDO was also registered under UK law. It is recognised as a geographical indication in Georgia, Iceland, Moldova, Montenegro, Norway, Serbia, Switzerland, and Ukraine.
Clotted cream has been described as having a "nutty, cooked milk" flavour,and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.It is a thick cream, with a very high fat content (a minimum of 55 percent, but an average of 64 percent). For comparison, the fat content ofsingle creamis only 18 percent.
According to the UKFood Standards Agency, clotted cream provides 586kilocalories(2,450kJ) per 100 grams (3.5 oz).
Originally made by farmers to reduce the amount of waste from their milk, clotted cream has become so deep-rooted in the culture of southwest Britain that it is embedded as part of the region's tourist attractions.While there is no doubt of its strong and long association with Cornwall and Devon, it is not clear how ancient its origins are.
TheOxford Companion to Foodfollows traditional folklore by suggesting it may have been introduced to Cornwall byPhoeniciantraders in search of tin.It is similar tokaymak(or kajmak), aNear Easterndelicacy that is made throughout the Middle East, southeast Europe, Iran, Afghanistan, India, and Turkey. A similar clotted cream known asurum(өрөм) is also made in Mongolia.
Contemporary ancient food experts,notingStrabo's commentaries on Britain,have proposed that the early Britons would probably have clotted cream to preserve its freshness.
More recently, regional archaeologistshave associated the stonefogou(dial. 'fuggy-hole'), orsouterrains, found across Atlantic Britain, France, and Ireland as a possible form of "cold store" for dairy production of milk, cream, and cheese in particular. Similar functions are ascribed to thelinhay(or 'linney') stone-built form, often used as a dairy in later medievallonghousesin the same regions.
It has long been disputed whether clotted cream originated in Devon or Cornwall,and which county makes it best.There is evidence that the monks ofTavistock Abbeywere making clotted cream in the early 14th century.After their abbey had been ransacked byVikingsin AD 997, the monks rebuilt it with the help ofOrdulf, Earl of Devon. In a BBC report, local historians claimed local workers were drafted in to help with the repairs, and the monks rewarded them with bread, clotted cream, and strawberry preserves.The 1658cookery bookThe Compleat Cookhad a recipe for "clouted cream".
In the 19th century it was regarded as better nourishment than "raw" cream because that cream was liable to go sour and be difficult to digest, causing illness.An article from 1853 calculates that creating clotted cream will produce 25 percent more cream than regular methods.In Devon, it was so common that in the mid-19th century it was used in the formative processes ofbutter, instead of churning cream or milk. The butter made in this way had a longer lifespan and was free from any negative flavours added by the churning.
It has long been the practice for local residents in southwest England, or those on holiday, to send small tins or tubs of clotted cream by post to friends and relations in other parts of the British Isles.
In 1993, an application was made for the nameCornish clotted creamto have aProtected Designation of Origin(PDO) in theEuropean Unionfor cream produced by the traditional recipe in Cornwall. This was accepted in 1998.Cornish clotted cream must be made from milk produced in Cornwall and have a minimumbutterfatcontent of 55 percent.The unique, slightly yellow Cornish clotted cream colour is due to the highcarotenelevels in the grass.
Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating it either over hot cinders or in awater bath, before a slow cooling.The clots that formed on the top were then skimmed off with a long-handled cream-skimmer, known in Devon as areamerorraimer.By the mid-1930s, the traditional way of using milk brought straight from the dairy was becoming a rarity in Devon because using acream separatoractively separated the cream from the milk using centrifugal force, which produced far more clotted cream than the traditional method from the same amount of milk.
Today, there are two distinct methods for making clotted cream. The "float cream method" includesscaldinga floating layer ofdouble creamin milk (skimmedorwhole) in shallow trays. To scald, the trays are heated using steam or very hot water. After the mixture has been heated for up to an hour it is slowly cooled for 12 hours or more, before the cream is separated and packaged.The "scald cream method" is similar, but the milk layer is removed and a layer of cream, which has been mechanically separated to a minimum fat level is used. This cream is then heated in a similar manner, but at a lower temperature and after a set amount of time it is then chilled and packaged.In the United Kingdom the resultant cream is deemed to be equivalent topasteurisedfor legal purposes. Unlike pasteurisation, however, there is no requirement for the temperatures to be recorded on thermograph charts.As the temperatures are lower than used in standard pasteurisation, much care is needed in ensuring high standards of hygiene.
The largest manufacturer in the United Kingdom isRodda's, a family-owned business based inScorrier, Cornwall.Founded in 1890,the company was producing over 1,000,000 pounds (450,000 kg) per year in 1985.In 2010 the managing director said that they might produce as little as 5 long tons (5,100 kg; 11,000 lb) a day in January, but up to 25 long tons (25,000 kg; 56,000 lb) a day as Christmas approached.In the early 1980s, Rodda's signed deals with international airlines to serve small tubs of clotted cream with the in-flight desserts.The company considers the annualWimbledon tennis championshipsone of their peak selling periods. As a by-product, for every 100 imperial gallons (450 L; 120 US gal) of milk used, 94 imperial gallons (430 L; 113 US gal) of skimmed milk is produced, which is then used in food manufacture.
One Devon manufacturer,Definitely Devonwas purchased byRobert Wiseman Dairiesin March 2006, closing one of the two Devon dairies and moving all production toOkehampton.However, in 2011 Robert Wiseman sold the Definitely Devon Brand to Rodda's, who moved the production of Definitely Devon to Cornwall, which caused some controversy as the name was not changed,prompting an investigation byTrading Standards.
Throughout southwest England, clotted cream manufacture is acottage industry, with many farms and dairies producing cream for sale in local outlets.  Clotted cream is also produced inSomerset,Dorset,Herefordshire,Pembrokeshire,and theIsle of Wight.
When authentic clotted cream is not available, there are ways to create a substitute product, such as by mixingmascarponewith whipped cream, a little sugar, and vanilla extract.
Clotted cream is an essential part of acream tea, a favourite withtouristsparticularly inCornwallandDevon. It is served onscones—or the more traditional "splits"—with strawberry jam,along with a pot of tea. Traditionally, there are differences in the way it is eaten in each county: in Devon, the cream is traditionally spread first on the scone, with the jam dolloped on top. In Cornwall the jam is spread first with a dollop of cream.Cream teas, known asDevonshire teas, spread tosouthern Australiaasearly immigrantsfrom Cornwall and Devon took their traditional recipes with them.In 2010, Langage Farm in Devon started a campaign for "Devon cream tea" to haveprotected designation of originsimilar to "Cornish clotted cream".One variation on a cream tea is called "Thunder and Lightning" which consists of a round of bread topped with clotted cream andgolden syrup,honey, ortreacle.
Clotted cream can be used as an accompaniment to hot or cold desserts. Clotted cream, especially clotted cream from Devon, where it is less yellow due to lowercarotenelevels in the grass, is regularly used in baking. It is used throughout southwest England in the production of ice cream andfudge.
Clotted cream is used in somesavoury dishes,and can be incorporated into mashed potato, risotto or scrambled eggs.
Cabbage cream (which does not contain cabbage despite the name) was a delicacy in the mid-17th century: layers of clotted cream were interspersed with sugar androsewater, creating a cabbage-like effect when served.It was a common accompaniment tojunket, a milk-based dessert that went out of fashion in the mid-20th century.
Clotted cream was mentioned inThe Shepheardes Calendar, a poem byEdmund Spenserin 1579:
As with many Cornish and Devonian icons, clotted cream has become entrenched in local folklore. For example, one myth tells of Jenny who enticed the giantBlunderbore(sometimes called Moran) by feeding him clotted cream. He eventually fell in love with her and made her his fourth wife.Another myth, fromDartmoor, tells of a princess who wanted to marry anelvenprince, but according to tradition had to bathe in pure cream first. A witch who wanted the prince for her daughter kept souring the cream. Eventually, the prince offered the princess clotted cream that the witch was unable to sour.
Clotted cream is also mentioned as one of the staple foods of thehobbitsinJ.R.R. Tolkien'sThe Lord of the Ringsbooks.