What Is Clotted Cream And Why Is It Illegal In The US? (2024)

FAQs

What Is Clotted Cream And Why Is It Illegal In The US? ›

Most technically it's unpasteurized, unhom*ogenized milk, but for sake of easy argument let's call it unpasteurized. Pasteurizing milk heats it to kill off bacteria and other disease causing microbes. Pasteurizing milk became a federal requirement in 1924, aka The Year Clotted Cream Died.

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

In the U.S, clotted cream would be classed as butter due to its high fat content. Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall.

To be considered authentic clotted cream, it must typically be produced exclusively in either Devon or Cornwall. Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America.

It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!

Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.

In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Butter is classified in America as clotted cream for its high fat content. It has the same thickness and creamy taste to that as the clotted cream. Buy 3 or more & receive a 5% discount or 6 for a 10% discount!

Do you refrigerate clotted cream? ›

An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

It's a very rich cream, it's very slightly sweet but only from the natural sugars in it, so sweet in the way that milk can be. What other things does the flavor compare to? Flavour-wise probably unsweetened whipped cream but with a very different texture.

The thick white topping is mildly sweet and is made from milk that's been heated for several hours and then cooled until it thickens. Across the pond, unpasteurized milk is traditionally used, which is the reason why it's hard to find in the U.S.

When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.

Whipped cream is simply cream with air beaten into it. Clotted cream is thicker and higher in fat than other creams. It is produced by slowly heating and cooling milk, rather than simply skimming off or mechanically concentrating the milk fat.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.

Double cream differs from clotted cream in both flavour and production method. It has a lighter, cleaner taste, and also contains less fat. Unlike clotted cream, which is heated to force the milk to separate into fat and liquid, double cream is left to separate naturally, with the cream rising to the top over time.

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.