SC - Scottish/british food terms

[Devra at aol.com]

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.)

If you open a container of heavy cream (not ultrapasturized) and then let it
sit in the bottom of your fridge for a week or so, sometimes you get the cream
evaporating a little and souring a little, and it develops a lovely almost
jelly-like consistency, almost as though you had mixed gelatin into it.  I
think that's what they're looking for.

Devra
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================