CORNISH-L Archives

From: "P.Brewer" <>
Subject: Re: clotted cream off topic
Date: Sat, 31 Oct 98 23:14:09 PST

31 Oct 1998
Kathleen
Before mechanical separators were made the farm people made cream by taking a gallon or so (4.5 litres) which they poured into an enamel pan but which originally may have been a large china dish.

The milk was allowed to stand for 18 or so hours in a cool place (very often on a slate shelf). In summer 12 hours.

When fully settled and there was a thick "ream" of cream on top of the milk the pan was placed onto a slow stove and allowed to heat gently for as long as possible until it began to show signs of "coming to the boil". The pan would then be taken off the heat and put back into the cold place on the slate. If it did actually start to boil and the crust of cream got broken a cup of cold water would be poured into the break to qench the boil.

The cream would be allowed to go cold and would then be skimmed off with a flat brass or steel spoon with holes to allow the milk drain. A little milk would help the cream soften because at times if the milk was very rich from a Jersey or Guernsey cow it would be like a thin crust of bread.

I remember eating "thunder and lightning" which was bread with cream and golden syrup. Now that was the way for Cornish clotted cream. Later on when the seperators came to be used that cream could be heated. I have to say I do not know the difference between Devon and Cornish cream or scalded and clotted cream.
Paul

> So is it clotted cream? Or is it sclded cream? Both? Why the
> difference?
>
> ...Kathleen CIP
>
> ______________________________

This thread:

• Re: clotted cream off topic by "P.Brewer" <>