Before the days of pasteurisation, the milk from the cows was left to stand for several hours so that the cream would rise to the top. Then this cream was skimmed and put into big pans. The pans were then floated in trays of constantly boiling water in a process known as scalding. The cream would then become much thicker and develop a golden crust which is buttery. Today however, the cream is extracted by a separator which extracts the cream. The separator is a type of centrifuge which extracts the surplus cream at the correct quantity and butterfat.
Yea Brand make Clotted Cream to a traditional recipe. Yea Brand Clotted cream replace Double Cream. Clotted Cream is a lot more consistent and flavoursome than Double Cream. Clotted cream will Quinelle and will be firm to the bottom of the tub.
Available in 500 ml and 250 ml tubs.
Click here to order online, (type "cream" in the search field)