Category: Clotted Cream

Devonshire cream is a form of clotted cream, made from fresh,
unpasteurized, unhomogenized milk. I don’t recall if it is scalded
first, but it is essentially held at a temperature just above blood warm
overnight, by which time it will have soured just a bit (which will be
far more evident in the milk than in the cream) and [...]

The South West of England has a long history in dairy farming and Clotted Cream has been made in Devon farmhouses for centuries. It allowed excess cream to be used up.
The monks at Tavistock Abbey were making butter from Clotted Cream in the 14th Century and  “Clouted Cream” is mentioned by poet Edmund Spenser as long ago as the [...]