sayitwithfudge

 There's nothing rather therefore sublime as a pot of newly made tea served with hot freshly cooked scones, special fruity jam and lashings of golden-crusted clotted cream. The traditional English cream tea may seem perfectly easy, but it's tradition, heritage and origin has been debated and struggled around for a lot of years. Clotted cream has unclear roots, but it's for ages been associated with the South West of England. Perhaps due to the warmer environment, perhaps due to the lavish green pasture, it seems that the milk herds in Devon and Cornwall are ready to make a premium dairy product. Clotted treatment is unlike any in taste and texture. It's scaled over warm water for a period of around 2 hours, and the solid cream layer that types a golden crust is skimmed off and cooled. The ensuing product is efficiently pasteurised during the process, and can be held for more than 'raw' treatment, which would have soured significantly sooner in occasions removed ...