You must let me know what the cafe is like.I can't wait to make a real cream tea with the clotted cream.It will bring back happy memories.
245sam,
Nov 27, 2:49pm
Will do kiwitrish, if we get there - we hope to be in Leeston for the weekend and will certainly check out the Cafe and its goodies if poss. but with other commitments it may be too full-on for us to do so this time however there's always another time.and from our home here in Halswell, it's most definitely on the way to Ashburton where my Mum lives.Thanks again.:-))
socram,
Nov 27, 3:00pm
Last time I was in Cornwall, I bought a book on "Clotted Cream".Just haven't yet got around to making it - yet.
Most of those people offeringcream teas in NZ should be prosecuted under the trades descriptions act.If it isn't clotted cream, it isn't a Devonshire/Cornish cream tea.You don't have butter on the scone (or Cornish split) either.
Thank you kiwitrish for that.
dreamers - I missed that aricle! Which section!Saturday's Herald!
rainrain1,
Nov 27, 4:23pm
There were dairy cockys selling it down this-a-way, don't know whether she still does or not.we were given a pottle to try, but we don't like it
neil_di,
Nov 27, 8:13pm
dreamers. would you please share the method from the herald if it is not too complicated Thanks Di
dreamers,
Nov 27, 9:31pm
Here it is . 1 litre full cream milk,500 mls cream.invert saucer in slow cooker ,mix cream and milk tog in a container that can fit in the cooker but has a big surface area.put container on top of saucer and fill cooker to within 4cm of top of container [there is no mention whether to use warm or cold water ]put onto slow setting .next morning a crust has formed,leave to cool,put into fridge for 10 hours ,take crust and cream of the top and there is the clotted cream.use the left over cream to make scones. found this link as well http://www.avalonsguide.com/anab/2009/01/how-to-make-clotted-cream-in-new-zealand/ which makes me think you would put warn or hot water in the slow cooker.
neil_di,
Nov 27, 10:01pm
Thank you very much.will give it a go :)
buzzy110,
Nov 27, 10:09pm
Just clicked onto that page but I can't find an ingredients list. Some company used to sell clotted cream through the supermarkets. It got a write up in Cuisine and all. I got all excited and nearly bought some till I read the ingredients label. Sadly if that additive filled load of tripe were clotted cream then south eastern English farmers must have all been food technologists for centuries.
Now I am always wary. I'm xing my fingers and hoping this is the genuine article. Would you let us all know when it arrives!
skydancing,
Nov 27, 11:01pm
I thought I read in a magazine lately that you just arent allowed to make and sell clotted cream in New Zealand! Something to do with pasteurisation! I could be wrong though.
Instructions on making your own.as near as you can get at least.
weezil,
Nov 28, 4:00am
I emailed the place in post 1 and they emailed me the cost of their cream.180g pottle is $9.00 and their 500g pottle is $25.00.then postage on top of that.
trah,
Nov 28, 6:39pm
Bump to hear progress on davidt4's attempt.
buzzy110,
Nov 28, 6:47pm
Bumping to hear from davidt4 as well and thought I'd add in some trivia.
In my youth we used to get fresh, spring cream from a neighbour who had a couple of cows (in the middle of town would you believe!). It was so thick you could stand a spoon up in it and it sort of clotted naturally.
I want to find a farmer close by. Now I'm getting all nostalgic for the delights my parents were able to supply us with on a virtual shoestring budget.
trah,
Nov 28, 6:56pm
What brand is this, cookessentials!
telstonlane,
Nov 28, 8:11pm
I grew up on a dairy farm and we often had clotted cream. Mum called it scalded cream.She would fill a large heavy bottomed saucepan with milk straight from our jersey cows. Heated it very slowly to just on simmering point,you can see the milk starting to just move. Don't let it boil though. Then just take of the stove and leave to cool. When cool enough put in fridge and leave overnight. Skim the scalded/clotted cream off the top. Agree with you Socram,so called Devonshire teas served here make my blood boil.
cookessentials,
Nov 28, 8:20pm
Do you mean the Jersey cream! it comes from a friend of a friend who has an organic property and two Jersey house cows.
davidt4,
Nov 28, 8:45pm
Progress report - the mixture has been in the fridge for about four hours and has separated quite clearly into two layers.The top layer is still quite soft but I'm hoping that once it has had the full ten hours it might have stiffened up.
trah,
Nov 28, 9:44pm
Ah, straight from the farm then - not bought in the shop.I can't count a dairy farmer amongst my own friends, unfortunately!
Thanks davidt4 - hope it passes the taste and texture test!
socram,
Nov 29, 3:35am
Good work guys.Look forward to your test results - all of them!
Thanks also for the recipe.
An interesting comment I heard on a (UK) food programme the other day was that English double cream has a much higher fat content than most countries, so possibly makes a different clotted cream.
I do accept that it is not for everyone and can understand many people wouldn't touch it. Sticky date pud with toffee sauce just needs decent clotted cream to make it the most decadent of all hot puds!Who cares about calories.
cookessentials,
Nov 29, 11:50am
take a look at post#23 trah, it has pictures too. It shows ordinary supermarket cream and full cream farmhouse milk, that's all you need.
davidt4,
Nov 29, 1:59pm
My clotted cream has worked well - after ten hours in the fridge there was a 1 cm layer of thick sticky cream which was able to be lifted cleanly off the liquid underneath.The yield (from 500 ml cream and 1 litre full fat milk) was 310g.
It doesn't really have the rich flavour that English clotted cream does, and I guess this is because I made it from commercial pasteurised cream and milk.
If anyone has access to unpasteurised cream and milk I think the end product would be gorgeous.
uli,
Nov 29, 9:11pm
clotted cream for Xmas! bump
rkcroft,
Nov 29, 9:40pm
saw some clotted cream for sale in Nosh on the weekend.Was very tempted to buy it.
davidt4,
Nov 29, 11:09pm
Really!I will be unable to resist that temptation.
dreamers,
Nov 30, 2:51pm
Thank you David for the update.did you keep the rest to use in Baking!. I found another recipe from a 1970s English self sufficency book by John Seymour and his method is to leave fresh milk for 12 hours then heat to 187F ,immediately cool ,leave 24 hours and skim and what you skim is Devonshire Cream.
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