I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-temperature pasteurized.
All I can find here in Stockholm is cream pasteurized at higher temperatures (85 degrees C). Does anyone know why high temperature pasteurized cream doesn't work for clotted cream? Does anyone have a trick up their sleeve to get it to work?
I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk. What's the technique?
I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
-by date). Perhaps there is some psychological effect going on and I am paying more attention to my technique now, though. If in fact this success is due to the aging, can anyone explain why? What...-fed? Update: The local milk is homogenized and pasteurized. It does not say anything about ultra-pasteurization (i.e., HTST vs. ESL). The "national brand" milk is homogenized and apparently comes in both "pasteurized" and "ultra-pasteurized" forms. I'm not sure which one I usually get, but if I had to guess I'd say it's ultra-pasteurized (i.e., ultra-heat treated) because the national brand
I had heard that raw or simply pasteurized milk does curdle if Ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature was around 17 degree Celsius. In the morning I put in the Ginger and then started boiling it! Damn! The milk curdled. (I had put the plain tea leaves and sugar also along with the Ginger). When the milk had been boiled in the previous night, why did it then curdle with Ginger in the morning? I boiled the remaining milk separately and it was fine.
Possible Duplicate: Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it slightly (barely in this weather!) and letting it sit several hours. It's, of course, a simple process--that's rather what yogurt is all about. I understand sour cream is made by the same essential process, but I don't know what changes I would need to make. Could I just add a little yogurt to some cream? Do I need to change the ratio of fresh to culture? Does the incubation time or temperature change at all?
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, what are the differences?
If you're making fudge, does it matter whether you use butterfat or vegatable fat? Or is it important to get actual, real butter? For that matter, I've seen recipies for fudge which demand single cream, double cream or even clotted cream. What effect is this likely to have on the final product? (Taking into account that presumably whoever wrote the recipe already took into account the different fat content of these products.)
My friend wants to make coconut milk separate so that she can use the cream for whipping. Can anyone suggest a way of accomplishing this? Edited to add: I asked her to confirm that it was full-fat and she said 'yes, I'm not that dumb'. She's storing it at room temperature (rather hot lately in NYC lately) but is going to try chilling it to see what happens.
Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the 1 in 30,000 risk of salmonella (healthy, young, comfortable with calculated risks); however, when I cook for others, I feel uncomfortable exposing them to the risk. Now I'm wondering: Where can I obtain pasteurized or irradiated eggs? Are they only available in special stores, or in certain regions? Just in big cities, or in Europe? Is there an easy way to pasteurize your own eggs