SC - Scottish/british food terms
Devra at aol.com
Devra at aol.com
Thu Dec 31 14:02:52 PST 1998
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
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