Clotted Cream What Is It? How Do I Eat Cornish Clotted Cream? How To Use Clotted Cream Recipe Liquid

[@britishcook5468]

CLICK HERE FOR CLOTTED CREAM RECIPES: kzbin.info/aero/PLwyKnt6ukUXhoW5rKtBEL159lOh6Z2V7q

[@britishcook5468]

Please let me know what clotted cream recipes of mine you have tried :)

[@kevinbyrne4538]

In the U.S., the supermarket chain "Trader Joe's" sells "Heavy Whipping Cream". There are 2 versions of this cream, ONLY ONE lists its ingredients as only "Heavy cream (milk)". That's what you want. The other version contains carrageenan (a stabilizer). So read the label before buying -- in order to ensure that you've bought the correct version.

[@britishcook5468]

Hey Kevin! Thank you very much for the useful info, much appreciated my friend!

[@ShinKyuubi]

I know this is late but for me a closer option is my local Kroger (the closest Trader Joe's is an hour away) They sell Homestead Creamery Heavy Whipping Cream at 8 bucks a quart in glass bottles...yeah it's expensive but it's about..15 minutes away from where I live and the official Homestead site list the only ingredients as "Milk, Cream" and use minimal pasteurization saying they heat and cool it in under a minute before the milk goes through homogenization and then they get the cream out. I think this might work cause everything else in my area is UltraP and has that stabilizer in them.

[@claudeyaz]

Anyone use it in mac and cheese?

[@claudeyaz]

Is it any good?

[@robinholbrook6576]

Most grocery stores sell heavy whipping cream . FYI

[@stylepartner5123]

I'm on a keto diet and treat myself to a pot and just eat it with a spoon. Amazing. So rich. Always been a treat. Love your video.

[@britishcook5468]

Hey, thank you so much! I've got lots of other keto friendly videos uploaded so have a look :)

[@dawnapm]

I’m in Louisiana and I can’t believe the cooks down here don’t have something similar. This looks amazing and so rich!! Yum!

[@britishcook5468]

Thanks Dawna! Well it's been here for a long time, it's in poems from the 15th century and in cookbooks in the 16th century, crazy hey! What's your favourite food to eat then?

[@kayceegreer4418]

Texan American here again. I saw the link after commenting on the "how to make clotted cream". thank you very much for doing this one, by the way. I can see how cc would taste good in some of the things that you are telling about in this video and I'm even coming up with ideas of my own. So play on maestro, I want to learn.

[@britishcook5468]

Ahhh, hope it makes a bit more sense now? You are very welcome :D

[@joycegallowayparker9652]

This looks amazing! And being a cake decorator for a few decades now, I know I can find quite a few uses for the residual cream from making clotted cream in my cakes, as well as my buttercream icings. :) Thank you so much for posting this!

[@britishcook5468]

Hi Joyce! That's brilliant! Yes give that a go, I'm sure it should work pretty well. Sounds delicious.

[@DadofThree]

Lol awesome. Love the new video effects too! Gotta do this and combine it with southern caramel apple pie

[@britishcook5468]

Thank you :D Yea I thought it was a bit boring with me just stood there chatting so I added a few bits :D

[@britishcook5468]

The caramel apple pie sounds delicious!

[@bittersweetua]

So American heavy whipping cream won't work coz they out stabilizers into everything? Did I understand it right? I have to look for cream with no stabilizers?

[@britishcook5468]

Hey, thanks for the question about clotted cream, in this clotted cream recipe and most others need cream that isn't UHT or that don't have much processing done to them. In the UK most cream is pasteurised but to a much lower level than it is in the USA. I know people can buy the right type of cream to make this homemade clotted cream at places like Trader Joe's, Costco, Whole foods and farmers markets. Another great place to ask is if you know a small cheese maker. Best of luck and be sure to ask me any questions you want before you try making this delicious clotted cream.

[@calichef1962]

I left a comment about a month ago on your clotted cream video saying I was an American chef who was going to try your recipe, as well as the scone recipe and I'd let you know how it went. Well, the clotted cream, even though made with American cream with stabilizers, did actually work, although I'm not sure I got quite as big a yield of clotted cream. It seemed like I had about half liquid after the 12 hours in the preheated, turned off oven. The good news is that even though my scones slumped they tasted fantastic with the clotted cream and the raspberry jam. Oh, and we took a vote and it was unanimous, the Cornwall method is better than the Devon method, at least on my slumped scones. The Devon method is easier to spread on the scone, but the Cornwall method *tastes* better! I'm going to try it all again. I'll have to look harder for cream without any stabilizers. So far, I can't find it-- even at the restaurant supply store! Edited to add this P.S.: If you reply to this comment, please favorite my comment, otherwise I won't see it. I don't know why, but I never see comment replies on KZbin. I've checked/changed my settings, and it doesn't help.

[@britishcook5468]

Hi CaliChef! Welcome back :D Really pleased you tried it, another issue that effects the amount of clotted cream produced is the fat content of the cream, typically here it's around 50-55% fat. but I think it maybe around 35% in the USA? Although I'd guess it varies on the type of heavy cream you use to make the clotted cream. I'm really pleased it all tasted good to you, I'm not sure why you didn't get the full rise, did you open the oven to have a look or something? Really strange you don't get the reply notifications, I did reply to you. One of those things I guess. It's brilliant that you tried it both ways, I prefer the Cornish way, not just because of being born here but taste too. I've had quite a few comments under the clotted cream video with people saying they can get it at x, y or z, but that might be just in their part of America. Maybe you have some other friends that cook that you could ask?

[@calichef1962]

I used to have cooking friends all over the world, but I've kept to myself a lot since I was put on the disabled list about 15 years ago. You are right, most "heavy" cream in the US is between 35 and 40% butterfat. When I was cooking professionally, I ordered "manufacturing cream" from my dairy distributor and it was 50% butterfat. Only I can't get it at the restaurant supply store anymore. They only have the same cream I can get at the grocery store. I may have to order it through a friend who owns a restaurant. As for my poor, flat, wide scones, I think I may have used too much of the leftover clotted cream liquid in the recipe. They weren't pretty, but they were VERY tasty, and that's all that really matters. Oh, and I sprinkled the tops with turbinado sugar after the egg wash, and they were delightful! I may have to use a recipe written for Americans because our measuring system is completely different. Not only are we not using the metric system on this side of the pond, but when recipes call for cups, tablespoons or teaspoons, they are actually different quantities, too. Besides, I've eaten lots of scones before. They aren't hard to find in American bakeries. I used to make them for a monthly breakfast buffet we catered when I was in culinary school. I knew things were going really wrong before I even put the flat and flabby "scones" in the oven. But I knew what was in them, and that the mixture of ingredients couldn't help but taste good, and I was right. It was only the form that left something to be desired. I might actually make them exactly the same way again, but use them for strawberry shortcake as soon as the strawberries start to appear at the roadside stands. They would be delicious! :-D~

[@britishcook5468]

That all sounds great, love the idea of using the Turbinado sugar! Yes the scones will rise a lot less with the heavy liquid, but as you said the flavour is amazing! Strawberry shortcake? How? The liquid or the clotted cream of the scone recipe?

[@jeanetteswalberg6166]

Soooo much deliciousness in one video! Thank you!

[@britishcook5468]

Hey Jeanette! Thank you so much! I've got lots of new videos up, so it'd be really nice to see you back here

[@cathyfield4765]

Use the whey to make scones for the clotted cream.

[@britishcook5468]

Absolutely

[@JapanAndAnime]

Awesome video! :D

[@LosingDrea]

Hi my British friend, great to see you clearly now. I saw your recipe video for making clotted cream so this was a good followup video from that. I was thinking coffee would be nice with it. I use what we call here Heavy Whipping Cream, at least I am thinking its similar. I bet its delicious, would love to try it. I do love a good rich cream with ice cream, coffee and even in some savory dishes I wish to be creamy or cheesy. Thanks for another great video. Its awesome watching you grow your channel and your audience. ❤️

[@britishcook5468]

Thanks :)

[@MaxItUpwithMarta]

I love your kitchen, it is so pretty. oh I would love to be your neighbor so I could get some left overs.

[@dbeazrn3934]

Marta Laura Zayas it’s so cool that you mentioned this - we are in the process of redesigning & updating our kitchen. I absolutely want the “pole” that has the fruit/vegetable shelves. I’m a new subscriber & have just noticed his great kitchen design. We do not have a lot of space. Our kitchen is a galley kitchen & we love cooking so we need more space & storage. His is one of my favorite with many ideas to share with my designer. Blessings. 😃🙏🏼😃

[@Timenow1]

Am excited to incorporate Clotted Cream & leftover cream for many of my Family's Latin Recipes! 😍 Gracias Bro! Cheers and God Bless Ya

[@britishcook5468]

Brilliant, really pleased to hear that. Very welcome!

[@lawsey1357]

Happy birthday! Pam sent me. Love clotted cream, thanks for the info!

[@britishcook5468]

hey, thank you very much! It wasn't my birthday though it was Nick Nimmins :D Really pleased you found the video interesting. Did you see the one on how to make the scones that go with it ;)

[@LizzieDeanMakes]

Great editing Drew! Also I really liked your bright yellow kettle that was on the stove at the beginning 😍 I love coffee with cream but as I drink about 8 cups a day it would be bad for my waistline 😂 I love Eton Mess. Meringue is the best! I used to make my own years ago - gooey on the inside mmm

[@britishcook5468]

Hey Lizzie! Thank you very much! I kettle is made by Livestrong, got it before all the bad news came out, pretty sure a certain amount of money was meant to go to charity but who knows. Got to love eton mess! Making meringue is nice, little dash of vinegar for more chew ;) I didn't make those ones.

[@hibiscusfreak]

We made clotted cream and then I ate some of the leftover liquid in a bowl with sugar. So good I almost died. Then I used the rest of it in my bread and butter pudding recipe. I think I would like to die eating clotted cream, lol!

[@britishcook5468]

Nice! Sounds great, the bread and butter pudding recipe is great idea that I might try myself :D Thank you very much :)

[@hibiscusfreak]

You're welcome!

[@britishcook5468]

:D

[@dawnapm]

What is bread n butter pudding? Not like the pickles, surely.

[@britishcook5468]

It's made out of bread and butter and cream. Amazing, tastes soooooo good!

[@kayceegreer4418]

Texan American here, I guess "meringues" are meringue cookies. I assume they are sweet/made with sugar, an I right? I have a recipe. I guess I could leave out the cocoa 'n the pecans... I've been all over America and I have yet to see a meringue cookie in a store. We tend to like meringue on, what I guess you might call a custard pie, we call it chocolate cream pie, banana cream pie, lemon cream pie... you get the drift but it's not as stiff as a meringue cookie.

[@britishcook5468]

Meringues are made by whipping egg whites until firm peak, then folding in sugar and if you want them chewy a tiny dash of vinegar. Then slow and low bake for hours :D Nothing else. All your suggestions sound very tasty!

[@kayceegreer4418]

Texan American comin' atcha... My meringue cookie recipe doesn't mention vinegar, thanks tremendously, I'll try for chewy! The texture and sound of meringue cookies, as is, inside my head when I bite and chew them is tantamount to scraping fingernails on a chalkboard! How much vinegar-a dash- and what type, white ? Are your dashes less than a tsp? Honestly, my liquid dashes are heavy handed (long vanilla pours). Are you gonna try cocoa and chopped pecans in your homemade meringue cookies? You could also simply dust them soon out of the oven in powdered/confectioner's sugar with just enough cocoa to be noticed but not real chocolaty, subtle, so subtle as to tease...and want for more!

[@britishcook5468]

Sounds very tasty! Yes literally a drop or two, literally. Normally malt vinegar lol. I love the idea, I may well do when I get 5 mins :D

[@veenukitchen]

Hi nice video let's be connect permanently thanks 👍👍

[@britishcook5468]

Thanks.

[@laceyschmitt5418]

Can you believe I’m surrounded by cows and I can’t get my hands on unpasteurized heavy cream? ...this is ridiculous.

[@britishcook5468]

+Lacey Schmitt I'm really sorry to hear that. So frustrating.

[@ItsGivingBrandNew]

I think unpasteurized anything is dangerous isn’t it? At least in the US 😩

[@LittleImpaler]

Make yogurt.

[@britishcook5468]

That's a cool idea!

[@richardbowness1595]

How to eat it? stuff it into your mouth! its wonderful!!

[@barbarahallowell2613]

And minimum, Eton mess, ummmm

[@britishcook5468]

Completely agree! I've got lots of new videos uploaded so pop back

[@rnbsteenstar]

Sounds disgusting. Eeuww! But it's not, if you do it right!

[@lujixcjml]

Thanks this was helpful ^-^