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?
Best Answer
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.
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What is the liquid leftover from clotted cream?
The semi-translucent liquid below is the whey. The buttery top layer and the creamy layer just below it (that sticks to the buttery crust) is what you put into a bowl. I stir it together a bit, then put in the fridge over night.Can you heat up clotted cream?
Heat oven to 360F/182C. Pour clotted cream into a baking dish and cover with foil \u2013 I used 1 pint (2 cups / 450ml) of non-ultra pasteurized heavy cream. Place cream in oven. Turn oven off.What happens when you stir clotted cream?
The skin in fine, it will soften as it is mixed into the cream.) Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)How long is clotted cream good in the fridge?
An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.Clotted Cream - How to Make Clotted Cream - Devonshire Cream Recipe
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Answer 2
You made butter. Unsalted butter, but butter nonetheless
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