[Sca-cooks] The differences between creams

[Stefan li Rous]

Phillipa asked:
> Can anybody tell me the difference between
> _Devon Cream_ and _Clotted Cream_?

while I really don't have any precise definitions, these have both
been discussed here before and can be found in this file in the
Florilegium:
dairy-prod-msg    (80K) 10/ 4/01    Dairy products. milk, butter, curds, cream.
http://www.florilegium.org/files/FOOD/dairy-prod-msg.html

Here are a few related comments.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> > Maddalena asked:
> > > Anybody know what "double cream" is?
> >
> > Double Cream is cream which contains no less than 48%
> > butterfat content, and is usually commercially
> > produced by centrifugal seperation.  It is right
> > between "Heavy whipping Cream" (%35-45) and "clotted
> > cream" (%55).  I have not had much success finding it
> > in the States.  I would substitute by reducing heavy
> > whipping cream by 1/3 to 1/2 (and have done so on many
> > occasions.)  The only drawback to this is the "cooked"
> > taste which results, which is fairly similar to
> > Devonshire Clotted Cream.  Hope this helps
> >
> > Balthazar of Blackmoor

> The rec.food.cooking FAQ has this, and other neat bits of information.
> It is well worth bookmarking, and is webbed (among other places) at:
> http://www.faqs.org/faqs/cooking/faq/
>
> This is what it has to say about cream:
>
> The minimum milk fat content by weight for various types of cream:
>  		     (UK)    (US)
> Clotted Cream     55%
> Double Cream      48%
> Heavy Cream               36%
> Whipping Cream    35%  	  30%
> Whipped Cream     35%
> Single Cream      18%     (=Light Cream)
> Half Cream        12%     (=Half and Half*)
>
> * Half and Half has only 10% butterfat in British Columbia.
>
> Lady Brighid ni Chiarain