SC - Re:Crustade Lombarde, An Inspiration turned Sour -Reply

[Philip & Susan Troy]

JANINE BRANNON wrote:
> 
> What is "Devon" cream - that luscious stuff you
> eat with scones?  How is that made?  Are there
> any additional ingredients in it?  What if we are
> thinking of the wrong type of milk.  Maybe this
> "cream" should  be some type of soured cream
> or buttermilk ??
> 
> Magdelane

Devonshire cream is a form of clotted cream, made from fresh,
unpasteurized, unhomogenized milk. I don't recall if it is scalded
first, but it is essentially held at a temperature just above blood warm
overnight, by which time it will have soured just a bit (which will be
far more evident in the milk than in the cream) and the cream will have
had a chance to float to the top. The surface will have dried out a bit,
and it resembles a sheet of yellow leather. It can be lifted off with a
skimmer, and treated and served in various ways.

An extremely elegant method of serving it is with sheets rolled into a
sort of ball, known in sources from just-post-period as cabbage cream,
because of the shape.

Devonshire cream, when sold commercially, is packed into jars and
pasteurized, so it's uniformly thick and smooth.

It's quite possible to make clotted cream in places other than Devon,
but you really need Devoinshire milk to make Devonshire cream.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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