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"Double
Devon Cream" and Clotted Cream: A
potted history.
Both Devon and Cornwall - counties
in the South West of England - are famous for their thick cream, which
is mainly produced on farms, and in small dairies.
The most famous of all is 'Clotted Cream' which achieves its thick
clotted texture by heating cream of high-fat breed cows, such as the
Jersey type, in pans, traditionally made of copper but latterly
stainless steel, to about 190°f and allowing it to cool slowly. In the
farmhouses, the pans were heated crudely over a fire or stove and the
cream was rich in acid and aroma-producing bacteria. Dairy or factory
methods were much better controlled, using steam heated pans. The cream
is usually packed in shallow trays a few inches deep and forms a yellow
crusty surface. The consistency is thick and heavy, almost like treacle,
and is traditionally served by scooping the cream out into cups or small
cartons.
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