Recipes
Culinary Dictionary
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| Category: Cheeses and dairy products |
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| Term(s) | ||
Clotted Cream | ||
 Traditionally served with tea and scones; a 55% (min) milk fat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms. |