SC - Scottish/british food terms

[LrdRas at aol.com]

In a message dated 12/31/98 5:03:50 PM Eastern Standard Time, Devra at aol.com
writes:

<< I've seen recipes which call for the addition of a few spoons full of
either
 buttermilk or yogurt to the heavy cream, which is then let to culture for
 several hours/a day or so, to come closer to the quality of clotted cream.
 (This would of course add lactobacillus, and encourage ripening/souring.) >>

I can see where the texture might turn out  to be similar but the final
product you describe seems to be more like Creme Fraiche (sp?) which is
different all together in flavor from clotted cream

Ras
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