SC - Scottish/british food terms

[Marilyn Traber]

Gee, I make a sort of wierd breton version of a clotted cream by aging heavy
cream in a sealed carton for about 1 month after the expiration date, then
infecting it with a mesophilic cheese culture and letting it live in the fridge
for another week. It is thickened and fairly solid with a slight nutty tang to
the taste.
margali


>   And, I read a recipe
> somewhere for Clotted Cream that basically said to whip cream.  Is there
> some phase between whipped cream and butter that I'm not remembering?
> Granted, it's been a long time since I've made butter, but I don't
> remember anything coming out of there with a consistancy like clotted
> cream - first it's way too fluffy, then it's butter.  Is there a trick
> to it?
>
> Magdalena
> who's not quite recovered from the holidays yet...



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