Silly scone question

[mariposa777]

After all this discussion I just had to go out and get a tub of clotted cream. Yum!

 

Better still, I have just been googling how to make my own clotted cream. They say that the home-made stuff is tastier. There are some good video clips out there, but I don't think I can turn up on Queen Victoria and ask to use their kitchens to make my own. ;)

 

You are lucky to be able to get it - It's pretty much impossible in Australia - I've seen in specialty shops very occasionally and not recently at all.

 

I tried making it - the yield is very small, although the remaining liquid is still "cream" and usable.

[fantasy51]

You are lucky to be able to get it

 

Here in the UK I can buy it from my local Waitrose supermarket.

 

I'm surprised you only got a small yield when you made it. The video I saw showed a huge yield. I gather it depends on the fat content. He was using 55% fat.

 

Here's the video. Enjoy!

 

[mariposa777]

Here in the UK I can buy it from my local Waitrose supermarket.

 

I'm surprised you only got a small yield when you made it. The video I saw showed a huge yield. I gather it depends on the fat content. He was using 55% fat.

 

Here's the video. Enjoy!

 

 

Quite possibly that was the problem ... I do need to try again as MrMariposa quite liked the "clotted cream" that resulted, although I must admit I was a bit meh about it.

 

Thanks for the link!

[fantasy51]

It's important to read the comment under the video clip. Click on it to read more.

 

Also, in the comments he said that some of the cheaper creams have a lot of gelatin in them, and that can change the effect a lot.

[cunardaddict]

Clotted Cream is nearly 100% fat, same as butter. Most will know this but for our US friends: Butter is made of cream only by mechanical conversation without any additives.

 

Clotted cream cannot be prepared by a whipped cream dispenser, it is manual work. If you miss the right moment in preparation you will have produced nice butter.

 

Most "whipped cream" isn't this as it is produced by adding a gas to cheap liquid cream under pressure. This is enough quality for the booze cruisers only.

 

"Low Fat" cream products are fakes as fat is replaced partially with gelatine or similar plant substances. As the fat makes all the taste this just doesn't make sense. If someone want' less fat, they better eat smaller portions than all this 'low fat' nonsense.

[pepperrn]

Here in the UK I can buy it from my local Waitrose supermarket.

Yes, and at Sainsburys & Tesco (even some of the smaller branches stock it). Only a few minutes from where I live, there are a couple of specialist delicatessens who stock "locally made" clotted cream. Yum!

[Ray66]

 

Most "whipped cream" isn't this as it is produced by adding a gas to cheap liquid cream under pressure. This is enough quality for the booze cruisers only.

 

Whipped cream is whipping cream or double cream that has been beaten by a mixer or whisk

 

 

Clotted cream is a minimum 55% fat but an average of 64% fat.

[cunardaddict]

Whipped cream is whipping cream or double cream that has been beaten by a mixer or whisk

 

This is the correct theory, but unfortunataly not the reality. Today somr vheap cream is filled into a machine and when pooring CO2 is automaticly added to blow up the volume. 5 minutes later it will collapse again if no chemicals are added. Poor quality...

[Ray66]

This is the correct theory, but unfortunataly not the reality. Today somr vheap cream is filled into a machine and when pooring CO2 is automaticly added to blow up the volume. 5 minutes later it will collapse again if no chemicals are added. Poor quality...

 

I've never had that sort of cream on the Cunard ships.

[cunardaddict]

I've never had that sort of cream on the Cunard ships.

 

Are you trying to tell us that afternoon tea in the Queens Room is served with manually whipped cream? I have visted all kitchens and I know a lot of professional kitchen equipment...

 

Off course they do not use a simple "Easy Whip"

Edited August 2, 2014 by cunardaddict

[OzKiwiJJ]

You are lucky to be able to get it - It's pretty much impossible in Australia - I've seen in specialty shops very occasionally and not recently at all.

 

My greengrocer in Lane Cove West has it sometimes, from Devon I think.

Edited August 2, 2014 by OzKiwiJJ

[cunardaddict]

Recipe: - takes hours! -

Use the widest pan available, fill with creme double or, if you have more time, just whipping cream. Put pan on lowest heat and collect the skin everey hour until no cream left in pan. Put bowl with skin in fridge for a night and enjoy.

 

Whatever is in the tins at Tesco....

[fantasy51]

I've never had that sort of cream on the Cunard ships.

 

I no longer have the scones on the Cunard ships because I can tell that the cream is not authentic. There is no 'moisture' in it; it is more air than cream. If you often have 'cream teas' (i.e. scones with jam and clotted cream) in the UK, you taste the difference immediately. I have been known to complain that I like 'cream from a cow' rather than 'cream from a can'.

[Underwatr]

I just checked an a grocery not too far from home (Wegmans) sells English clotted cream for about the same price as a drink on Cunard. If we did more QM2 teas I might be tempted...

[SeaCBear]

For fellow Canadians, Devon Double Cream is available in many supermarkets - at least in Ontario. It's sold in small jars and is sometimes in the same area as the sour cream, but may also be with the more expensive cheeses! You can see a photo here.

http://myporchblog.blogspot.ca/2011/09/my-life-in-scones-and-ubiquity-of-devon.html?m=1

[Austcruiser84]

Had clotted cream at afternoon tea on both QM2 and QE in June/July. However, I noticed that sometimes it was clotted and other times it was not.

[david,Mississauga]

I no longer have the scones on the Cunard ships because I can tell that the cream is not authentic. There is no 'moisture' in it; it is more air than cream. If you often have 'cream teas' (i.e. scones with jam and clotted cream) in the UK, you taste the difference immediately. I have been known to complain that I like 'cream from a cow' rather than 'cream from a can'.

 

On our recent crossings we went Princess Grill one-way and Britannia the other. It appeared to be the traditional clotted cream served in the Queen's Grill Lounge. In the Queen's Room it was a decent whipped cream - quite heavy, not the "airy" variety.

[mariposa777]

Apologies for going off topic again .. but I need to thank Fantasy51 for the link - my most recent attempt using 56% fat "double cream" looks much more like the real thing as well as more of it (possibly a little overdone but yummy!)

 

 

scones - plain not fruit .... a pox on your fruity scones QM2! (but I'll come back for the cucumber sandwiches...)

 

 

 

 

Here in the UK I can buy it from my local Waitrose supermarket.

 

I'm surprised you only got a small yield when you made it. The video I saw showed a huge yield. I gather it depends on the fat content. He was using 55% fat.

 

Here's the video. Enjoy!

 

[Salacia]

Frankly, I don't understand the outcry about the lack of proper clotted cream, but that might because I live in a country where un-pasteurized milk (the main ingredient in clotted cream) is not sold in stores due to the health risk. No doubt the original recipe for clotted cream is delightful, but there are reasons why it might not be used on Cunard, or other parts of the world. About the health risks for un-pasteurized milk, you can look it up. -S.

[Underwatr]

If you've never had clotted cream it makes sense that you don't understand why it's superior to whipped cream.

[Salacia]

If you've never had clotted cream it makes sense that you don't understand why it's superior to whipped cream.

 

There are several recipes for clotted cream, and I have enjoyed many of those recipes, except for the recipe that calls for raw milk. Is that the clotted cream that some passengers are calling for?

 

If you use a recipe for clotted cream that calls for raw milk, that is your choice, and while I can understand the choice, I can't understand why anyone would take the risk.

[mariposa777]

Frankly, I don't understand the outcry about the lack of proper clotted cream, but that might because I live in a country where un-pasteurized milk (the main ingredient in clotted cream) is not sold in stores due to the health risk. No doubt the original recipe for clotted cream is delightful, but there are reasons why it might not be used on Cunard, or other parts of the world. About the health risks for un-pasteurized milk, you can look it up. -S.

 

I'm of a similar attitude re the cream to be honest - I'm very fond of whipped cream. I consumed far more cream teas than was good for me in Devon several years ago and am fairly sure the offering there was all of the whipped variety. (and there were always plain scones available;)

 

Having now made what appears to be a reasonable facsimile of clotted cream from our local cream I will try to find the real deal next time I'm in the UK to see it it's close.

 

I made mine using pasteurised cream BTW - Australia also does not allow the sale of raw milk. I have seen clotted cream in shops here occasionally (as mentioned by another poster also) - and it would have to have been made from pasteurised cream to be sold. I believe there are a small number of hard and semi hard cheeses made from unpasteurised milk that can be imported but they are the only exceptions.

 

On the general issue of raw milk products - I have eaten raw milk cheeses in Europe and grew up drinking raw milk on the farm but don't honestly feel the cheeses etc made from raw milk are better than those from pasteurised. Different maybe, but not better.

Edited August 6, 2014 by mariposa777

[Victoria2]

Frankly, I don't understand the outcry about the lack of proper clotted cream, but that might because I live in a country where un-pasteurized milk (the main ingredient in clotted cream) is not sold in stores due to the health risk. No doubt the original recipe for clotted cream is delightful, but there are reasons why it might not be used on Cunard, or other parts of the world. About the health risks for un-pasteurized milk, you can look it up. -S.

 

 

 

No need to have any concerns if you do want to try Clotted Cream.

 

Clotted cream made in local farms is classed as a cottage industry and while small outfits might/might not use traditional methods, the commercial producer I know and have bought from

http://www.roddas.co.uk/

uses pasteurised milk. All the shops I buy from sell Roddas Clotted Cream and the 'own brands' I buy source theirs from Roddas too.

 

I haven't seen any health warnings about Cunard Afternoon Tea [apart from the well known but unwritten warning about the clothes shrinkage problem] and I don't know if Cunard serve CC as I have my plain scone 'bare'. No butter jam or cream. Life is hard enough on-board calorie wise without adding to the burden and the plain scones are delightfully sweet in their own merit :), but if they do [and it sounds as if they don't] I imagine Cunard would buy in their 'clots'. The quantities needed would have to come from a 'major' producer and if Roddas is the supplier [and there are only two commercial outfits which make the stuff], then that would mean pasteurised milk.

[Underwatr]

Doesn't the scalding process serve to kill any nasties that might be present in the unpasteurized milk? It's not that different from pasteurization - the difference is in how it's cooled (and of course, in the milk not being homogenized). Sort of similar to how you make yogurt - heat to 180F or so first which kills the bad bugs before you add the good bugs at around 100F.

[fantasy51]

Apologies for going off topic again .. but I need to thank Fantasy51 for the link - my most recent attempt using 56% fat "double cream" looks much more like the real thing as well as more of it (possibly a little overdone but yummy!)

 

Hi Mariposa. Thank you so much for attaching the photos of your clotted cream! I really enjoyed watching the video of how to make it, so I'm glad it worked out well for you. I'd love to try making it one day but I'd hate to have to try eating all that cream by myself! I'd have to give it to my neighbours.

 

As for the cream I buy in my supermarket, it's Rodda, as mentioned by other posters.