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Old 03-09-2013, 09:44 AM   #91
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I went to WF this morning and realized it's Devon double cream they have. The way I understand it, it's much more decadent than whipped cream (no sugar) but slightly less fat content than the actual clotted cream. I think it's sort of like a really creamy, yummy butter. I like it on a baguette with marmalade, but we all know I'm kind of odd, so I don't know if that's how others use it.

It has a long shelf-life if unopened, but needs to be used within 5 days after it's opened. I didn't get any this time because I knew it wouldn't get used up that quickly and I didn't want it to go to waste.
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Old 03-09-2013, 10:00 AM   #92
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Quote:
Originally Posted by Yennie View Post
(why do we not have clotted cream in the US?)
Because it has to be made with raw milk and our dairy is pasteurized.

Unless you happen to have your own cow...
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Old 03-09-2013, 11:11 AM   #93
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Clotted cream is so thick you can literally stand a spoon up in a small pot of it.
It's traditionally served spread thickly on fresh scones and topped with strawberry jam. Yum!!

I bought some for my bullet-proof cocoa when the supermarket was out of HWC - but then discovered that the calories are much higher.

Wikipedia lists approximate calories per serving as "high".

It is a thick cream, with a very high fat content (a minimum of 55%, but an average of 64%); in the United States it would be classified as butter. Despite its popularity, virtually none is exported due to it having a very short shelf life.

The unique, slightly yellow colour of Cornish clotted cream is due to the high carotene levels in the grass.
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Old 03-09-2013, 11:56 AM   #94
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How interesting FlossyLiz! You're making me crave it, and I've never tasted it.

Quote:
Wikipedia lists approximate calories per serving as "high" .
In other words, "YOU CAN'T HANDLE THE TRUTH!"
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Old 03-09-2013, 12:12 PM   #95
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In other words, "YOU CAN'T HANDLE THE TRUTH!"

It must be bad! I guess it is like eating a stick of butter in terms of calorie count...
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Old 03-09-2013, 12:21 PM   #96
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Clotted cream = clotted arteries? Love the sound of it!
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Old 03-09-2013, 12:23 PM   #97
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Is it just me or is anyone else addicted to these smilies? I must have too much time on my hands because I just enjoy them way too much.
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Old 03-09-2013, 12:24 PM   #98
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It is GOOOD. Why do you think we have a home in Devon?

Sorry I am MIA just now, but life is busy.

I check in now and then but no time to post much.

I use them when I have time JM.
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Old 03-09-2013, 12:29 PM   #99
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Quote:
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It is GOOOD. Why do you think we have a home in Devon?

Sorry I am MIA just now, but life is busy.

I check in now and then but no time to post much.

I use them when I have time JM.
We miss you Cindy. Hope life is busy in a good way!
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Old 03-09-2013, 12:29 PM   #100
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I'm glad you're checking in Cindy! I miss you, but I hope you're having lots of fun and enjoying life!

JM, I love 'em too, and try to restrain myself, but I don't know why?
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Old 03-09-2013, 12:37 PM   #101
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I miss you all too. We are real friends here.
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Old 03-09-2013, 12:48 PM   #102
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I miss you all too. We are real friends here.
I agree I have struggled what seems like forever and I feel more support here than I have ever had. Glad to see you pop in Kissa! Life does get busy. I know it does more so for me when the weather warms up with yard work and what not. Lovin the JUDDD BUDDS
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Old 03-09-2013, 12:50 PM   #103
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I'm glad you're checking in Cindy! I miss you, but I hope you're having lots of fun and enjoying life!

JM, I love 'em too, and try to restrain myself, but I don't know why?
Tee, hee, hee. So silly I know, but I'm always scoping out which ones I can pop into my quotes!
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Old 03-09-2013, 01:09 PM   #104
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The Devon double cream is 130 calories per ounce. Not much different from butter.
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Old 03-09-2013, 02:51 PM   #105
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I think a fluid oz is 2 tbsp...
Butter=102 calories/tbsp, 203/oz
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Old 03-09-2013, 03:07 PM   #106
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Tee, hee, hee. So silly I know, but I'm always scoping out which ones I can pop into my quotes!
i them too.
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Old 03-09-2013, 04:11 PM   #107
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Worth it, every calorie! Didn't know it had to be made with raw milk. I do have cows but none milking.
I'm not sure I'm willing to but off farm. Too many food safety classes make my innards rebel at th thought of raw milk...alas, a rare treat then.
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Old 03-09-2013, 04:29 PM   #108
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I know what you mean about the smileys.
I miss them when I'm writing emails!!
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Old 03-09-2013, 04:33 PM   #109
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I know what you mean about the smileys.
I miss them when I'm writing emails!!
Me, too. That is so funny. Sometimes I even wish we had them on our work e-mail. They help put things in context that can get lost when typing.
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Old 03-09-2013, 04:54 PM   #110
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Awww, Kissa, have missed your smiling face and sweet encouragements around here. . . . hope you've been 'good' busy
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Old 03-09-2013, 06:22 PM   #111
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so what is clotted cream? I have never ever heard of it before.....or maybe I have but a different name. is it like cottage cheese?
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Old 03-09-2013, 07:41 PM   #112
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No, it's smooth. The texture is almost more like...if you mixed cream cheese and yogurt or sour cream together, maybe?

I've only had it once, at a cute little tea house, but I've been on a quest ever since then to get my hands on some again!!!
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Old 03-09-2013, 08:11 PM   #113
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Yeah, that texture sounds about right. Its so good - also had here at a little tea house for "afternoon" tea. I had it for brunch at 11:45am. Still incredibly tasty!
I'd be interested in looking into making it but, again, I can't handle the thought of raw milk. Unless it came from someone I know, then maybe I might be ok to give it a go.
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Old 03-09-2013, 08:22 PM   #114
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Okay, I re-looked it up, and I guess the dairy doesn't actually have to be "raw"; the problem is that cream in the US is usually "ultra-pasteurized", and "Clotting will work better with an unpasteurized or pasteurized (not ultra-pasteurized) cream."

The recipes I've found actually cook the cream at a low temperature for several hours, so even if you started off with raw dairy, it wouldn't be raw at the end of the process.
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Old 03-09-2013, 09:37 PM   #115
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I'll have to look at recipes & see the temps. Low temps for a long time (>60 min) can be as effective as pasteurizing. I know this, it was my Master's project. We "pasteurized" colostrum which, due to its protein, fat, vitamin & immune composition can not undergo traditional high temp/short time pasteurization. It turns into a gooey blob.
Anyway, my point being that if the temp is high enough, and the cook time long enough, the end product would be clean. I don't remember the temp we used but its in my thesis. It was in 2005 so I'm cutting myself some slack. I'll look up the exact time & temp to post in the morning.
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Old 03-10-2013, 06:20 AM   #116
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135 degrees for one hour is the current advise for heat treating goat colostrum.

I am interested in seeing if I can make clotted cream from goat milk. Oh great. Another project.
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Old 03-10-2013, 06:42 AM   #117
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Oh..yogurt, cream cheese, sour cream...these are a few of my favorite things..I put them in everything I can..has anyone ever tried a little bit of cream cheese in your potato soup?...I really like the way it makes it taste...I'm about to have my first bulletproof coffee of the day..I use CO and a bit of organic butter ..it's a dd, and I can't believe I'm looking forward to it..but I am...I picked up a new magazine yesterday, it had a story about a lady who had lost 200 lbs..wow... she did it with WW, and I said...good for you..so glad it works for people..but it does not work for me...she said her daily calories ran about 1400 per day..well to me...that's like a life sentence of deprivation..that's just how I am and I know it..and the huge pitfall for me is that when I can no longer do the starvation of 1400 calories...I put back more lbs than I lost...well finally, I am learning a lot more about how I am...may not always be good stuff, but I am paying more attention to how I really am, and that's good for me.. I think.
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Old 03-10-2013, 06:55 AM   #118
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Quote:
Originally Posted by adillenal View Post
135 degrees for one hour is the current advise for heat treating goat colostrum.

I am interested in seeing if I can make clotted cream from goat milk. Oh great. Another project.
Clotted cream and ice cream! This could be a new business venture for you. Once you get your recipes down, we will help you come up with a name for your dairy. Maybe something along the lines of Adi's up and down dairy
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Old 03-10-2013, 07:07 AM   #119
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Oh..yogurt, cream cheese, sour cream...these are a few of my favorite things..I put them in everything I can..has anyone ever tried a little bit of cream cheese in your potato soup?...I really like the way it makes it taste...I'm about to have my first bulletproof coffee of the day..I use CO and a bit of organic butter ..it's a dd, and I can't believe I'm looking forward to it..but I am...I picked up a new magazine yesterday, it had a story about a lady who had lost 200 lbs..wow... she did it with WW, and I said...good for you..so glad it works for people..but it does not work for me...she said her daily calories ran about 1400 per day..well to me...that's like a life sentence of deprivation..that's just how I am and I know it..and the huge pitfall for me is that when I can no longer do the starvation of 1400 calories...I put back more lbs than I lost...well finally, I am learning a lot more about how I am...may not always be good stuff, but I am paying more attention to how I really am, and that's good for me.. I think.
If I ate 1400 every day I would gain at this point I guess. My UD is about 1560 and DDs about 300. I keep my DDs low in maintenance so I can go over that 1560 now and again, but losing 200 pounds on 1400 a day isn't so bad. For me that would basically be UD every day!
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Old 03-10-2013, 07:10 AM   #120
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My UD maintenance calories are 1586 so I do lower DD's (unless I am potato DD'ing) so I can have more on UD's. Very similar to Carly and it works for maintenance. I am bouncing up and down with 140 being in the middle.
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