Modern Vespa

I'm getting mixed and confusing responses from the few British expats I know here, so I figured some of Her Majesty's subjects who still reside in Great Britain might be able to shed more light on the subject:

1. What (if any) is the difference between Clotted Cream and Devon Cream?

2. How is it (are they) commonly consumed (i.e. by themselves or as a compliment to something else?)?

3. Do any of you have family recipes/tips you'd care to share for the preparation of either/both?

Thanks in advance for your advice and assistance.

To all intents and purposes it's one and the same.

One assumes that anyone can make clotted cream but can't call it 'Devon Cream' unless it's made in Devon!

Most people in the UK probably wouldn't call it 'Devon Cream' anyway. Clotted cream comes from Devon in most people's (of my generation) minds.
I don't know if it still happens but one could send it by post. It came in a tin which was wrapped in brown paper. Happy Days!

I suppose there's a linguistic-usage link with what one calls a vacuum-cleaner, for example; I have a Dyson but still say I'm going to hoover the carpet.

It's the same with so many things in Europe now (probably the same world-wide).

It's usually eaten with a fruit cupcake or some other sweet pudding and on tinned fruit or fresh fruit salad.
Put a dollop on the top and sprinkle sugar on it!


Wikipedia offers a good explanation.

Generally consumed with strawberry jam and scones, they are the same product, although if it's labeled "Devon" it must be made in Devon with milk from Devon.
This stuff is minimum 55% fat, so a little and seldom is recommended unless you want to look like me.

I could be wrong but, here is what I think the difference is between devon, and Clotted cream.
Devon cream is gravity separated (the cream rises to the top of the milk) and made from herds in Devon. No specific breed.
Clotted cream is separated by gently heating the milk so that the cream clots and forms a "skin" in top. This is removed and put into a container. It can come from anywhere that has cows.
Hope this helps.

Unfortunately it's all made in massive processing plants.
The milk is strained to remove any bits of cow, pasteurized and spun at very high speed in an enormous, continuous centrifuge, forcing the cream out of the milk. The faster you spin, the higher the fat content.
Skimmed milk is the "by product".
It's then packed under nitrogen on production lines.
Such is the demand, now, for skimmed milk that the cream often has to be made into butter to preserve it or fed to pigs.

They are different
Clotted cream is double or heavy cream cooked until thick in an enamel bowl over simmering water till it forms a crust
Devon cream is cream from Devon cows
Served with scones
And strawberry jam

http://www.deliaonline.com/recipes/type-of-dish/sweet/buttermilk-scones-with-west-country-clotted-cream-and-raspberry-butter.html

Here's a great recipe

You can also make your own
Clotted cream

https://www.google.co.uk/url?sa=t&source=web&cd=1&ved=0CC8QFjAA&url=http%3A%2F%2Fwww.cupcakeproject.com%2F2009%2F09%2Fclotted-cream-recipe-making-clotted.html&ei=pQSuUNG-OOTK0QWD44GYCw&usg=AFQjCNH7wwP3jk6YlciM11oWnOpH17h9bA

Absolutely. "Devon cream" could be any sort of cream as long as it comes from Devon (i.e. not necessarily clotted. It could be just "normal" runny cream). In fact, unless "Devon cream" has some sort of PGI status, you could probably have a herd of Devon cows kept in a concrete shed on the other side of the world, and call their cream "Devon cream" (referring to cream from Devon cattle, rather than cream from the county of Devon.

Clotting cream is a process. The Devon Cream in your shop, Trep, might be clotted (you don't say whether it is or not).

Devon is one of the places that used to be* most associated with cream teas, and you really need clotted cream in a cream tea or else it won't stay on your scone.

*It may well be fair to say that Devon is still one of the places most associated with cream teas, but really nowadays they're ubiquitous. I suspect that if you find the Devon tourist info website they will tell you that the ONLY cream teas worth having are Devon teas, but there's been a bit of a resurgence in taking afternoon tea over the last years, so you'll find them all over the UK.

No, you're all wrong - I'm right.

In 1983 I had a 5 week vacation in the U.K.. Bought a used motorcycle in London, rode 5 weeks, sold back to dealer in London -- a lot cheaper than renting. Rode the "B" roads, slept in public houses -- perfect. Stop, have dinner with a couple of pints of better bitter, stagger up to your room. Looked at lots of castles.

The gods favor me. I was riding an a B-road in Devon, about 4 in the afternoon, a bright dry sunny day (can you believe that!) and saw a sign for something about "Tea." There was a thatched cottage with a five acre lawn, a single large tree with a table. A genuine English Grandmother brought me tea, scones, clotted cream, strawberry jam. All perfect. Nothing commercial. Real. Unless I slipped into a fairy story for the afternoon.

*THAT* is the difference between Devon Clotted Cream and Devon High Tea and anything lesser.

sigh

Paladin, I want to travel with you some day! Wonderful and descriptive story!

As to the product, let's set aside the distinction between, or idenity of one, the other or both of these things.

For the sake of argument I am willing to assume Devon cream and clotted cream are the same animal... or at least that clotted cream is really what I'm after.

so...

I've gotten one recipe so far. Any others?

I have never heard that said on the Interweb before.

And don't forget: You heard it right here on Modern Vespa!

Well, this looks too easy not to try (it can't be that easy, can it???). Thanks!

in devon cream first then jam..

in cornwall its jam first then the cream..

very strange .. but true..

Thought this was another soccer thread.

Okay, I picked up some heavy cream at the kibbutz next door (they have a fair sized dairy herd and I'm friendly with the woman in charge). She estimated it's between 38% and 40% fat content.

I put it in a covered casserole pot at 180 degrees like the recipe said, and I'll check on it in the morning.

Worst case scenario: I waste a couple of cups of cream.

Acceptable outcome: it doesn't clot and I use whatever hasn't evaporated in my morning coffee.

Best case scenario: I have clotted cream to put on the buttermilk scones my wife is baking tomorrow morning. And yes, I have strawberry jam to keep it old school.

Sent from my iPad

From wiki https://en.wikipedia.org/wiki/Clotted_cream

But, but, it is SO yummy.

Trepp
The clotted cream looks excellent
Did you use the recipe I sent for the scones?
How did they taste?
I hope they brought a little Devon comfort through these tough times you've had

Well done Trepp! I may have to scoot over to the market and buy some!

With a shake of my head and a smile. This forum never ceases to amaze me.

Way to go Trep. Is it just me but the term clotted cream isn't to appealing. Love the stuff but a better name would be nice. Devon sounds much better.

Everytime I start to think my UK mates are more elegant than merkins something happens to remind me how confused I am. Clotted cream? Appetizing? On par with spotted dick. It does describe the process...but..how about some nice brown coagulated blood for your potatoes?

My wife has a nice array of scones in her recipe box. I asked her to make the buttermilk oatmeal scones because they are a little higher in fiber and I'm trying to balance out some of my carbs with fiber.

A generous helping of clotted cream and a tiny smear of strawberry jam on the split scone warm from the oven was heaven!

Thanks again for steering me to the clotted cream recipe.

One of my neighbors is a Brit (her husband is originally from Argentina... So you can imagine they don't talk about the Falklands much) is following this thread and asked me to point out an error that a lot of non Brits make.

High tea sounds fancier than the other teas to foreign ears, but is actually a tea taken by laborers and farmers, consisting of meat products and other things few would consider fancy.

That was a good piece of information!

Clueless in Minnesota.

What a deal, having a raw dairy next door. Many states here still have laws excluding raw milk. BTW the pecan p looks marvelous!

I agree.. Clotted cream does not sound at all Appetising

Glad you liked it Trepp x

OK, though, I am not adding anything about Clotted vs. Devon, but, your neighbor, I am confident, knows the slogan and posters at the time produced, Las Malvinas son Argentinas! I still may (note, I say, may, still have a poster or two in a box in the basement). The islands are generally known as Las Malvinas, in the US and UK, islands known as Falklands. I had already been working in Paraguay at the time ... 1982.

Sadly, I only got the teeniest taste.

I put myself on a fairly strict low-carb diet & exercise program last year and have amazingly managed to stick to it (losing a lot of unhealthy weight in the process).

I had a small forkful... savoured the moment... and retired to the couch before my willpower crumbled like the perfectly browned crust in which the p.i.e. was baked.