What do you get when you reheat and cool clotted cream?
I made clotted cream and tried to heat it for serving. It immediately disintegrated so I tried to salvage it by freezing it. It solidified into something yellowish and left some liquid at the bottom, just like when I made the clotted cream. Is the solid part still clotted cream or is it something else?
(2)2 Comments
Sorted by latest first Latest Oldest Best
You made butter. Unsalted butter, but butter nonetheless
From your description and re-reading the instructions for your version: yes, what you had on top was still clotted cream.
They liquid on the bottom should be whey, which gets separated from the rest during the clotting-process. Re-heating did start the same process you used originally, and left-over whey separated again.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.