Cream: Clotted Cream

Clotted cream, a traditional dairy product, provides health-beneficial nutrients along with calcium, fat, protein, riboflavin, folic acid, magnesium, phosphorus, zinc, and vitamins A, B 12 , and D. Clotted cream is a thick creamy dairy product, made by skimming the thickened layer formed on the top of unhomogenized cream that has been heated at a low temperature and allowed to cool for a long time without disturbing it. Clotted cream is produced by small cottage industries in Cornwall as well as some parts of Somerset, Dorset, Herefordshire, Pembrokeshire, and the Isle of Wight. Traditionally, clotted cream was manufactured by heating strained cow or buffalo milk in open vats for longer durations, and currently manufacturers follow either a farmhouse or commercial method for producing clotted cream at a large scale under hygienic conditions.