[Sca-cooks] The differences between creams
Stefan li Rous
stefan at texas.net
Sun Mar 17 19:17:12 PST 2002
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
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