Clotted Cream

Clotted Cream ( also Streichrahm ) is a kind of thick cream ( cream), which is made ​​from raw ( unpasteurized unhomogenized and ) cow's milk. The milk is heated in shallow pans and allowed to stand for several hours. During this time, the cream accumulates on the surface, forming clumps ( " clots ").

Clotted cream is a specialty of the dairy industry known for its English counties of Devon and Cornwall. It is eaten as part of a cream tea to tea with scones and jam, mainly strawberry jam. She has a fat content of at least 55%.

Cornish clotted cream is a protected designation of origin for cream, which is made according to a traditional recipe in Cornwall.

Clotted cream is also used for the production of specialties in the English south-west, such as fudge or ice cream.

Replacement

A replacement can be made ​​from a mixture of two parts whole milk with a partial double cream. The mixture is heated in a pan over a very low heat for several hours until a skin is formed. Then the pan is allowed to stand in a cool place overnight. Then, the clumped cream is skimmed from the surface, the remainder of the milk may otherwise be used.

Outside the UK, is often resorted to double cream as a substitute.

Öröm

In the Mongolian cuisine a comparable product as Öröm (Mongolian Өрөм ) is known. It is made ​​there from milk of cows, yaks or camels, with the milk of the latter two is characterized by a higher fat content. It is used as an accompaniment to salted milk tea or as a base for a caramelized flavor called Khailmag (Turkish: kaymak ).