A DAIRY LUXURY.

Dominion, Volume 5, Issue 1400, 28 March 1912, Page 8

A DAIRY LUXURY.

DEVONSHIRE CI;OTTED CREAM. Tlio following directions for tlio preparation of Devonshire clotted cream are given in the "Journal of tho Department of Agriculture" by iUiss G. Is. Davie*, tho Department's instructress in fancy cheese making:—(l) Tho milk, whilst still warm, is into the dairy ami strained into open pans, similar to those used in shallow sotting hut rather deeper, holding u lover of milk from Gin. to Sin. d?ep. (2) Tho pans of milk are allowed to remain undisturbed in a cool dairy for from ten to twenly-fonr hours, so that the cream may rise to tho surface. The length of time allowed for setting varies with the weather and kind of milk. In summer tho time given may l:e only about ten hours, for fear of souring taking place, whereas in winter twenty-four hours or more may be allowed. (.'!> After tho cream has risen to the surface, scald by gradually bringing the milk to a temperature of about ITS degrees Falir., or until a wrinkled appearance develops and spreads all over tho surfacc of tlie cream. In the farmhouses in Devonshire the heating is commonly performed bv placing the pails of milk on tho kitchen range or hob, or by means of hot water, as used in the special "steamers" or Devonshire-cream stoves. In order to obtain the characteristic burnt flavour, which is really due to burnt milk-sugar, tho heating should not occupy less than half an hour.

(■t) The pans must now be rapidly cooled down by placing in a tank of cold running water, and when properly cold the cream will be found thick and clotted, and may bo removed with a perforated skimmer, though commonly the pans are allowed to cuol of themselves, but this takes quite twelve hours. In very hot weather, or when the clotted cream is required quickly, the milk may be scolded at once without any pevious sotting, and the cream then allowed to rise. Separator cream is sometimes scalded, but. when done this way it is impossible to get it to resemble tho properly prepared clotted cream, as there is a lack of tho characteristic flavour. The best clotted cream is produced from rich milk, such as is obtained from the Channel Island and Devon cattle, but there is no reason why this product may not be produced from any milk of good quality. Devonshire cream is ill, great demand, especially when fruit is available, and is sometimes sold by the pound at

tho same price as butter, but the price realised at Home usually averages Is. Oil.

It is packed in wide-mouthed pots or tins, the latter fitted with lever lids, being the most suitable for postal purposes. Owing to the scalding or pasteurisation with which both cream and milk receive in this process, the keeping properties are greatly increased. In summer the cream should keep from three to four days, and in winter longer, and this without (lie addition of any preservative.