MANUFACTURE OF CLOTTED CREAM

New Zealand Mail, Issue 1628, 13 May 1903, Page 61

MANUFACTURE OF CLOTTED CREAM

Writing in the “Journal of the British Daily farmers' Association,” Mr John O. Peetj of the University College. Reading, takes as his topic “Cream a.s a Farm Product and a Food.” Referring to the world-renowned Devonshire clotted cream, he says: “In Devonshire and the southwest of England generally a modification of the setting system is practised in the production of the well known and highreputed Devonshire clotted cream. There is no reason why this article should not be produced in other districts, and .as there already exists a fairly extensive trade in it for table use, the method of its manufacture,’ is of special interest. When the milk lias been set from 12 to 24 hours, according to the season of the year, the milk pairs are removed either to a stove, ot, to a specially-constructed hot-water apparatus, a.nd the. temperature cf the milk and cream is gradually raised for at least two . hours; until it reaches about 170 deg. F. At this temperature the surface of the cream assumes a wrinkled or blistered appearance, and by this, means the time, for removing the vessels is usually judged, though the use of a thermometer is to' be preferred. With the least possible disturbance of their contents, the milk vessels are now taken to a cool dairy, until the milk is quite cold, when the cream may be skimmed* off. If the cream is required quickly the cooling process may be hastened by placing the vessels in cold water. Clotted cream has a characteristic flavour, owing to the action of the heat upon the millc sugar ; it is very thick and concentrated, often containing as much as 60 per cent, of fat. . Its keeping qualities are much better than tiicse of cream obtained by the common shallow methods, as the high temperature at which it is scalded destroys a large proportion of the acid-producing organism, are present. In summer it may usually be kept three days, and sometimes four days, when intended for table use. In winter it may be kept about a week.”