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[Johnsfolly]

1 hour ago, ness said:

Way back in the mid-80s my parents and I went to England. One of the food things I remember most is Devonshire (AKA Clotted) cream. It’s a cream spread similar to cream cheese but different. Hard to describe. I made it once many years ago. Decided to give it another try this weekend.

Pretty simple to do. Pour heavy cream into a shallow baking dish then into the oven for 12 hours at 170 degrees. During that time the fat rises to the top and thickens. A yellowish crust forms on top. After that you pour off the liquid portion, cool to room temp and then refrigerate for 12 hours. 

After 12 hours:

After refrigerating:

You can get a sense of the texture in this pic. It's pretty thick:

 

Good stuff. Again, the flavor is kinda hard to describe. Kathy says it’s like butter but without the greasy feel. Thickness and texture is like cream cheese, but no tartness. We both liked it, but I can’t say it’s got the same wow factor as the original. It’s a keeper though.

From what I’ve read, and like you’d expect, the flavor is all about the cream. This Devonshire/Clotted cream originates from Cornwall in southwestern England. Lotsa yakking out there about the breed of cow and what they’re fed. Since my homes association forbids cattle, I used store-bought A&E heavy cream which doesn’t have any additives like some whipping creams do. Sposta avoid ultra-pasteurized which somehow changes the structure. This carton wasn't labeled ultra pasteurized, or pasteurized, but it has to be pasteurized. 

Haven't had clotted cream since living in N Ireland. Your post definitely brings back some memories. Never tried making it our selves. Just kind of stick with cream cheese as boring as that sounds .

[ness]

1 minute ago, Johnsfolly said:

Haven't had clotted cream since living in N Ireland. Your post definitely brings back some memories. Never tried making it our selves. Just kind of stick with cream cheese as boring as that sounds .

Well, if you get the itch for something different or want to reminisce a bit, it couldn't be easier to do. I'm letting some warm up to room temperature -- I remember it being creamier and easier to spread. 

[semble]

Did sweet potatoes and pork steaks last night. Thanks, Ness! Had to have sweet potatoes after seeing yours.

Stole some pork from the steaks for duck burgers tonight. Did an 80/20 mix.

 

[MOPanfisher]

I love sweet potatoes just about any way they can be fixed, easy way to microwave them and add butter and brow sugar if you want or just butter S and P.  Always a good addition to a meal.

[Terrierman]

Clotted cream in Devonshire always seemed just slightly sweet to me.  Very butterfat rich and smooth.  But man.  Scone with clotted cream and a proper cup of tea.  Righteous.

[ness]

16 minutes ago, Terrierman said:

Clotted cream in Devonshire always seemed just slightly sweet to me.  Very butterfat rich and smooth.  But man.  Scone with clotted cream and a proper cup of tea.  Righteous.

That's my recollection of it too -- slightly sweet. Didn't pick that up in my homemade, and was considering adding just a touch of sugar in the next batch. But I don't want to break any British rules or what not, harrumph! 

[Terrierman]

1 hour ago, MOPanfisher said:

I love sweet potatoes just about any way they can be fixed, easy way to microwave them and add butter and brow sugar if you want or just butter S and P.  Always a good addition to a meal.

We've got a big one in the oven right now.  Big enough to split and still have too much.  Grilled chickie tenders and steamed cauliflower to complement the obvious main course.

[rps]

19 minutes ago, Terrierman said:

Clotted cream in Devonshire always seemed just slightly sweet to me.  Very butterfat rich and smooth.  But man.  Scone with clotted cream and a proper cup of tea.  Righteous.

In culinary school, the day we made scones in the patisserie class, the best chef at the school (not the head chef or the French one) asked Seth Smith and I to bring him some of ours. He also told us to smuggle some of the clotted cream out of the class with them. That stuff is awesomely lethal.

[MOPanfisher]

1 minute ago, Terrierman said:

We've got a big one in the oven right now.  Big enough to split and still have too much.  Grilled chickie tenders and steamed cauliflower to complement the obvious main course.

Wish I had one, but do have a bacon wrapped venison back strap piece awaiting it's moment on the grill.  Wife is over picking some fresh little lettuce, radishes and baby beet tops will become a small wilted salad soon.  I do love this time of spring only thing to make it better would be some morels and crappie fillets.  Have some fillets but not able to hunt/find any morels right now.

[Terrierman]

1 minute ago, rps said:

In culinary school, the day we made scones in the patisserie class, the best chef at the school (not the head chef or the French one) asked Seth Smith and I to bring him some of ours. He also told us to smuggle some of the clotted cream out of the class with them. That stuff is awesomely lethal.

Who is Seth Smith anyway?