There were a few things I cut from this video (it was getting long) which I'll be sharing in the next newsletter, so if you haven't signed up, you can do so at www.tastinghistory.com/newsletter
When you said the "Cream rises to the top" I instantly flashed back to a WWE Macho Man promo where he keeps pulling coffee creamers out and saying that.
Hi from England you can also use clotted cream in sauces. (hot creamy sauces) like creamy cheese sauce for tagliatelle. Peppercorn sauce. In a fish pie it's not just amazing for scones 😊
What if you have the traditional oven/ electric range with knobs? A dumb question I know, but I neither have gas nor an computerized temperature control. Plus my oven is 25° F too hot. Suggestions please? Thanks!!😁
@@TastingHistoryI hate to say it go to erwon to find un pasteurized raw pure milk and also whole foods sells really good milk in a glass jug that when you open it theirmis this thick cream you gotta push down or dig out in order to be able to pour the milk out in the first place
So fun tidbit. Milk is fattier at night because it’s higher in calories and is meant to help a baby (cow, human, whatever milk drinker you got) to get to sleep. It also tends to have more hormones like melatonin which help set up the baby’s internal clock.
I would like to see the studies providing that information. The reason I question the data is calves that are not taken away from their mothers suckle multiple times a day (a practice still ongoing with beef cattle), while dairy cows are only milked twice a day. Is the higher fat and melatonin attributed to the time of day or only because the cows have gone 12 hrs or more before being milked?
@@Leto_0 Didn't sound like arguing to me, sounded like a legitimate question based on curiosity. Your response, however, was overtly dickish. Go back under your bridge, troll.
@@Leto_0 i thought it was a quiet interesting thought. Just whats wrong with that? You aso wasted precious time commenting in that, so you also need attention? Maybe a Belly rub?
I was born on a farm in Devon over 70yrs ago and helped my mother make clotted cream regularly. It is still my favourite treat. I'm glad you understand the correct way to eat a cream tea is the Devon way! This can be quite a contentious topic even today. Apologies to my Cornish friends who hopefully will come to see the error of their ways soon.
It's really just about preference, isn't it? I prefer the cream on the scone first, Devon style, especially if the scones are warmed, because a bit of the butterfat will get into the scone. There are people who insist on putting milk in the cup before the tea and that this somehow alters the taste. I've tried both ways and frankly it's nonsense. Besides, how will you know how much milk you want when you don't know how strong the tea will be when you pour it? Those of us who like milk in our tea generally judge by the colour as the milk is added. I like quite strong tea with just a little bit of milk and about 3/4 level teaspoon of sugar. My mother, on the other hand, liked her tea with lots of milk. Each to their own.
@@alistersutherland3688 Of course it's each to their own but the friendly, mostly, rivalry over cream before jam and the reverse is deeply felt in Devon and Cornwall. On the other hand the tea before milk etc. debate in the whole of Britain is mainly light hearted. 😂
As an Aussie, we call cream teas Devonshire Teas, but they are always topped with jam and then cream. But I now realise why. We can’t access clotted cream, so whipped cream dolloped first doesn’t really work. I think with clotted cream it is much easier to spread it on first. Damn delicious stuff and something I always look forward to when I visit the UK.
@@carokat1111 That's something I've been wondering about... How do they get the cream to spread over top the jam? Maybe they use just a light smear of jam, rather than a dollop.
In Mongolia we call it Өрөм/Urum. When they make it overnight and fresh urum in the morning with toast or just plain slice of bread is heaven. I've been living in the States for 15 years, and when i discovered that Clotted cream is basically an Urum it was like an Eureka moment lol
I was invited into a gher on a visit outside of Ulaan Bataar and they offered me a bowl of their homemade yoghurt. It was divine. Unfortunately, I could never eat yoghurt again as it never, ever matched up to that bowl!
@@ΣτελιοςΠεππας Mongolian Cyrillic exists as a sort of secondary script to Mongolian, which while probably not favored would likely have better support on a computer, and is phonologically a little more consistent.
I'm American (in Phoenix, Max!), but my mom was English. I still remember her face when a relative in Liverpool mailed her a small jar of clotted cream. She made a batch of scones, and spread a bit on, with some homemade strawberry jam. Her expression was one of sheer delight, pure pleasure, mixed with nostalgia. How I wish she were still here. I'd love to make her now 90-year-old self a batch of clotted cream. Thank you for this, Max. Just wonderful. 💕
My mom was from Glasgow. Totally different subject, but I remember getting the little boxes of wedding cake in the mail- Glasgow to Oklahoma. It always looked horrible. Not sure if mom ever ate it! I never did!
I know making clotted cream the traditional way takes forever and can be very finicky. I wanted to pass on a very easy and fast method to make it. I've done this 4 times now and it's foolproof. Homemade clotted cream (credit: Tales From The Kitchen Shed blog) Ingredients 3 cups or 750ml heavy cream 2 tbsp or 30g of unsalted butter Eauipment a heavy-bottomed, large and wide saucepan or sauté pan Wooden spoon or silicone spatula Large, shallow baking dish (ceramic or glass) 1. Pour cream in pan, add the butter. 2. Place pan over a low to medium heat and stir constantly until it reaches a simmer. DO NOT let it boil. 3. Continue to stir to make sure the cream does not catch on the bottom of the pan. Don't leave it unattended. (This will give you a good arm workout.) 4. Let it reduce by half - roughly 20 minutes. * 5. When it's reduced, pour into the baking dish and refrigerate it for at least 3 hours, but ideally overnight. *while you stir continuously, it won't feel like anything is happening, then all of a sudden it thickens up. This happens quite fast. Try not to let the cream reduce by more than half, or it will not be as spreadable but it's still amazing. This will keep for 7 days in the fridge in an airtight container. Once opened, use within 3 days. Enjoy! Hopefully this comment will be noticed. I think everyone should have clotted cream in their life at least once.
This seems like a lot more work then the way I make it and the way the video shows. Oven at 175 F for 10-12hrs, let cool, cover and fridge, drain. It's not finicky at all, so long as your oven temp goes low enough.
@@sarahr8311 it sounds like more work than it really is bc I had to add in little notes and expand on the directions. Took me far longer to type out the recipe than it does to make it. If I take out the fluff, then it is simply: put butter and cream in a pan, heat to a simmer and stir continuously until it reduces by half, then pour in a baking dish and refrigerate for at least 4 hours, ideally overnight. It takes about 30 minutes to make, and refrigeration is the longest part. I have great respect for the traditional method, I just know it can be a pain in the ass if you don't have the time/patience, want to use your oven for other things, or you simply don't/can't trust your oven. I am in the 'no patience' and 'can't trust my oven' camps. I have talked to others who've had problems with the traditional method, so finding this recipe was a game-changer. 🙂
@@spanglelime that makes sense. Any time I use the stove it's more nerve wracking for me than "put it in the oven and forget it till morning", so that way works better for me. Thanks for explaining!
What I love about this channel is that it teaches history without it being entirely about war, which seems to completely dominate mainstream history discussions. There is some discussion of war, to be sure, but “what did they eat?” defines so many cultures.
There IS history beyond "big man theory" and battle dates. But you have to go into socialist-labor-influenced economic history, or feminist history writers who center on unkown but influental women Smart historians have always known that researching the manservant and the parish church writer can be much more interesting and relevant to understand history than propagandized narratives of princes and popes. But a large part of history nerds like us two ... sadly dont go for it. So it does not promise the same payout as somebody writing about business magnate Rockefeller or General Patton. I concur though - tasting history realy does it well. Max is a treasure of the internets.
@@FischerNilsAno, never ever use "feminist" history writers. Those are actually just activists abusing academic position so as to push their communist agenda. Ignore this person
"What did they eat?" Is actually extremely important to all of human history and even all of the history of life on Earth. It's the main driver of evolution.
Some twenty five years ago, when my mum was pregnant with my younger brother and she was in the hospital, I was home alone for two days. Before he left to join my mum at the hospital my dad showed me how to make cream sandwiches: take two slices of bread, cut off the edges, lightly toast them, then take the clotted cream he had prepared from like five liters of milk (we used to have fresh milk delivered by our local dairy farm), smear it on one slice, sprinkle some walnuts, put some honey on the other slice, join and eat. Still remember how I made my first clotted cream sandwich, I added some chocolate syrup to really pack on the sweet!
American girl here, weighing in! I make clotted cream overnight, instead of during the day. I put the cream in the oven around 7:00 pm, and when I wake up the next day…it’s ready to cool, remove the clotted cream & refrigerate. You don’t need any sugar, the buttery goodness is absolutely perfect! ❤️
Yes, agreed! Adding sugar is not what you want. Clotted cream isn't meant to be enhanced in sweetness (that's what the jam or treacle is for!) - its purpose is ultra-rich, fatness (unctuous, almost buttery creaminess)
Yeah, I do the same! Stick it in a couple hours before bed, take it out in the morning, pop it into the fridge after breakfast. I use ultra pasteurized heavy cream, which actually seems to work fine? My end result looks like Max's, anyhow. I like to mix the crust in with a little bit of the leftover liquid to get an easily spreadable texture.
Hi American girl , English boy here . I have a 17th century slipware creamer that is used for clotted cream . Its a particular shape , inverted cone with narrow bottom with a wide top for maximum cream production. Second milk is best and the creamer is left on a warm stone hearth next to a cooling fire overnight , for clotted cream at breakfast. I have seen John Townsend ( James Townsend & Son ) use one as a mixing bowl but never seen him make clotted cream in one . He may not know what it is . He may have these for sale in his store if you would like to try the old method .
Being Swedish and in no way an authority on scones, I’ve always felt that the consistency of the scone toppings are what decides what order they should go on. If you’re having thick clotted cream, it should go first. If you’re having light whipped cream, the jam makes more sense to put first. But I guess that’s just my IKEA-trained mind preferring structural integrity 😂
It's always jam first for me. The crumb of the scone would absorb the waterier texture of the jam, and the cream would sit just tidy on top. Vice versa and you could get jam running down your hands, not my thing.
I’m really pleased to see this, as a native of rural Devon, clotted cream and scones are still very much part of farming life, my mother will still make it almost weekly. She will put the kettle on the Aga to make tea, and whilst that’s on the go she will make scones, never using scales or a recipe, bung them in the Aga, and by the time the tea is brewed and poured, the scones will be ready to eat straight from the oven. They are perfect every time. Oh, and always cream on first, jam on top!
Its one of those things that once tried never forgotten! When i was about ten we went to Devon and they served a dollop of clotted cream on top of softserve icecream in a cone from an ice-cream van. It was amazing! The icecream made it set to a sort of chocolate consistency where it touched the cold icecream and it was incredible!!!
It came out great! My Dad said it was just like the stuff he bought imported from England! We ate it on scones with maple butter...an amazing combination.
My granny from Devon always made her own clotted cream from Jersey or Guernsey milk (higher fat content). She'd simmer it over a very low gas with a simmer plate overnight. She'd then skim off the clotted cream once it had set in the fridge. Being v frugal she'd use the skim milk to make junket. Junket is again a very old British dish, normally eaten as a dessert and it's that skim milk, thickened with rennet, and served with a sprinkle of sugar and grating of nutmeg or sometimes chocolate.
That's cool! Junket sounds almost like one of our oldest dishes from Jämtland (Sweden) called Kesfil (fil is a Nordic sour cream that is more liquidy) Kesfil is made by heating up full-fat milk to finger warmth, taking it off the stove, thickening it with rennet and letting it curd. We wait until it's room temperature (or cold if you put it in the fridge for speedier cooldown) and then slice through it from both directions, wait until the whey starts seeping out and then drain the whey off (great for baking bread) and pour either milk or cream in and ladle up in serving dishes with sugar and cinnamon. It was very popular as a refreshing dish during hot weather and it's a dessert nowadays. Does Junket have a similar cooking procedure?
The fact that max hasn't already favorited this and started making plans for a follow up is astounding to me. Also I did some googling and Junket is a Brand name that makes several rennet based desserts, not just the name of a dish. Super interesting, thank you for sharing!
When we visited the Bocastle Witchcraft Museum in Cornwall a few years ago, we had scones with clotted cream and strawberry jam with tea at a little tea shop right next to it in the cove. We sat outside, and I remember the strawberries were huge! At one point, some ravens showed up, so of course, we shared it all with them! What a marvelous magical witchy afternoon! The Bocastle Witches were famous for selling the best and strongest wind spells to the sailors. Thanks for reminding me of that lovely memory!
Thankfully, we're starting to move past the misconception that fat is inherently unhealthy now that more people are learning why that ended up in dietary guides: extensive lobbying by the sugar industry.
@@phantomkate6 I remember hearing that if you live on a diet of only rabbit meat, you'll starve because rabbit is such a lean protein that your body can't properly use it. You need some kind of fat, not only to digest food, but to make it tasty. The problem comes when you eat too much of it-which goes for pretty much any food group.
medieval folk had medicinal knowledge largely based on the 4 humors, which, while obsolete and oh so wrong today, still had some worthwhile advice. Also, as the other commenters pointed out, fat itself isn't necessarily bad, but overconsumption of it definitely is as with a lotta things. A lotta peasant dishes feature a lotta fat and thus calories, but given that they did a lot of physical labor, it wasn't as bad as someone living a more sedentary life with the same diet.
I use a cream scone recipe that is absolutely fantastic! I discovered it when I was trying to teach my autistic grandson to make scones. He had issues with the texture of the butter and flour on his hands, so I went searching. He became a wonderful scone maker! He's 17 now and at Job Corps taking their culinary arts program.
That’s wonderful! I’m so glad for your grandson. He’s lucky to have a grandparent who goes the extra mile to find ways around his sensory issues. Edited for correction
I'm currently sitting in my bed with COVID on top of my lung disease and this channel and a few other have been an absolute gem of comfort.... Keep it up, max!!
Made some Clotted Cream a few years ago and turned it into Fudge. Was the most amazing Fudge Ive ever had in my life.. Nothing has come close since. Going to have to make it again :)
@@nibblitman I just found a recipe off of googlez and used it as my guide :) Worked really well, just go thru a few and find one you will like. And make sure u have a candy thermometer. That thing is a must for fudge :)
'May', in this context, refers to hawthorn, not the month. 'Out' means 'started to flower'. So the saying means: don't take off your winter clothes until the hawthorn is flowering. The English saying is: Cast ne'er a clout til May be out.
And then there’s the places where you have snow in June. In June!! I had a snowball fight with friends that day. We’re being dorks, flinging snow, in our McDonald’s uniforms. And then of course we went and got ice cream after. Which is only correct
I toured the UK with my professional caliber choir, and we spent a few days in Devonshire. LOVED it! My favorite place in England! We did an impromptu sing at Chatsworth House (the house used a Mr. D’Arcy’s house in the PBS version of PRIDE AND PREJUDICE). I had clotted cream while there, and there found bliss!
My dad is from England, and I grew up visiting England quite often. Clotted cream is very lovely, and I'm glad that we've started being able to get ahold of it here in America at nicer grocery stores. One of the really interesting things related to clotted cream comes from the trip that I took to England last year with my family. One of the places we visited was the Lanhydrock manor house down in Cornwall, and in the kitchens (which you would have a real blast at, Max), they had a room with a bench where you would set wide pans of cream in purpose-made holes for them, and then it would circulate steam into the area under the pans in order to make enough clotted cream to keep up with the demands of the fine household.
@@JoMad53 Correct. I've revised it in the original post XD I really loved that it was divided into different sections, so you had the main areas, then you had the children's area, and the kitchens. I also appreciate that they didn't do it simply as a museum, but had the decorations and artifacts there to give you a sense of what it would have been like when it was in active use. On top of that, I love that we got to visit St. Michael's Mount (not to be confused wth Mont Saint Michel) and Landhydrock all on that same visit, along with having been up near Tintagel. All three of those places were primary filming locations for the 1996 film adaptation of Twelfth Night. Great adaptation, by the way, I highly recommend it. Tied in with that movie is a mural on one of the walls at St. Michael's Mount, which was a map of the area, but rather than calling it Cornwall, it is labeled as Illyria, which is where the story is set. The mural was put up for the movie, and it is still there to this day. It was really fun watching Twelfth Night after we'd been to Saint Michael's Mount, trying to figure out where all of the shots there were, while preparing for Landhydrock, thinking over what to keep an eye out for!
@@JoMad53 No, Drake844221 is correct, it's LANHYDROCK. The Lan- prefix in Cornish names indicated an enclosed space, typically around a church, cf Lanivet, Ruan Lanihorne, Lanteglos and many others.
I live not too far away from Lanhydrock, we used to go there for school trips, and I still go whenever I get the chance, I love it so much! Can thoroughly recommend it, the kitchens are marvellous :)
At whole foods you can even buy the sake exact butter brand they sell in england as well along with butter from other coutnrys as well. You gotta shop at whole foods, sprouts, gellson and even hate to say it erwon but that is the most expensive of the markets so stick with the other markets I mentioned🤗@@Drake844221
One of my cats just passed away and I’ve been dealing with some really intense depressive episodes because of it but watching Tasting History always makes me feel better.
Im very sorry to hear that. My husband and I have been trying to rescue and help cats for many years. There is a bad respiratory bug going around. We have lost many newborns and a couple of our older pets. Its very hard. We recently rescued a tuxedo female but before she could get to the vet, boop! She had two little furry catapillers. No one could foster, so we've tried to keep them isolated. We are in the Augusta, Ga area, but I don't know how widespread the bug is. I hope its not where you guys are. Im sure like us The Cat Distribution Center knows where you live. 😸
We used rosewater in baking at a living historical museum (Early 1800's) and it was so subtle and distinct. It was standard flavoring for sweet bakes before vanilla extract became easy and affordable. The other flavor I loved was sweet caraway cookies- unusual today because we're so accustomed to caraway being in savories.
Which living history museum did you go to? I have only ever heard of the one I’ve been to, which was Norlands (Washburn-Norlands) Living History Center in Maine. I loved it and wish I could go there again. ☺️
TIP: When you make clarified butter (ghee) and collect the foam dont put it away. Its verry delicious ! Like concetrated milk but in form of a butter. Sorry for my english ;)
Proper job on the cream! My gran on the Cornish side of the family used to say (mostly jokingly) that you should never trust someone who hides the cream under the jam - who knows what else they're hiding :D A lot of ice cream manufacturers in the south west UK use clotted cream as a base for their ice cream and it's amazing.
Thank you for clearing up the clotted cream mystery. I live in New Zealand and have never seen it but it is often mentioned in English media. Also, in my 68 years of making and eating scones I have never seen eggs in a scone recipe. I had planned to make scones tomorrow for my daughter and granddaughter so I might try an egg or two. Thank you again.
I'm 56 and I started making scones 40 years ago. I was never happy with them and the never rose properly. Imagine my astonishment when 4 months back, I finally learned about not twisting the scone cutter. I finally made a batch I was proud of.
I was in a bad headspace before the county fair one year. I'd made the dough for scones, but refused to continue with baking them. Tossed the two discs into the fridge overnight, then baked and delivered them right on deadline the next morning. The judge was a Scottish baker, and although there were multiple entries, when he tasted mine, he paused and said to the clerk "You must taste these!" I was eventually awarded "best of fair" (best edible thing entered in ALL of the Home Arts), but his compliment meant more to me than the prize. I am firmly convinced that resting the dough made all the difference. (The recipe was "chocolate tweed scones" from the Godiva chocolates website, but it no longer appears there. If you remove the chocolate from it, it's a fantastic base recipe for scones of any flavor.)
@@carriebryan1211 that sounds like a cheat that would get you thrown out of a CWA meeting. (Country Women's Association, an Australian ladies group famous for scones, apple tea cakes, lamingtons and Pavlova)
My Grandmotherstarted me in the kitchen at age 4; the first job was cutting the biscuits. She made sure that I knew not to twist the cutter, as that will seal the edges of the biscuit and prevent them from rising nicely.
Hello Max, I was raised on a farm years ago. We did milk the cows by hand. And it is true that milking cows in the evening would produce more fat rising from the milk. To make the cream you are using we had a hand-operated milk separator that was used, that is how we had cream over cream.
When I was a little girl in the early fifties, Grandad would separate the morning milk with a DeVal crank separator. We would take thin green glass bowls with a mound of 2 day old cream from the spring house in the bottom to the berry patch. We would pick directly into the bowl whatever dew moistened berry was ripe. Back at the breakfast table we would add just a sprinkle of sugar. Sourdough biscuits much like scones would be ready to come out of the oven. He didn't have much cash but he sure knew how to make do and live well
Delicious stuff! For those wondering about the "cabbage cream" in one of the recipes shown: "Take twenty five Quarts of new Milk, set it on the fire till it be ready to boil, stir it all the while that it creams not, then pour it into twenty several Platters so fast as you can, when it is cold, take off the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a Cabbage, crumpled one upon another, do thus three times, and between every Layer you must mingle Rosewater and Sugar mingled thick, and laid on with a Feather."
Clotted cream reminds me of my grandmother who passed about a year ago. She would make the biggest most buttery scones and serve them with clotted cream. Love you granny!
I am on The It Depends Team. If the scones are still warm, I put the jam first, so the warm scone doesn't melt the cream. If the scones are room temp, I prefer to put the cream on first, then the jam.
Ive made it several times with ultra-pasteurized heavy cream. I just baked it overnight and later through the morning, usually start it at ~8p and pull it around 10-12 and let it sit for a full day in the fridge. You get very little residual milk but that's expected. I recommend freezing portions in a silicone ice tray so you can turn out a portion at a time because it is definitely calorically dense. Makes an excellent cake frosting alternative IMO if you are being super indulgent with fresh fruit.
A roommate of ours did deliveries for a wholesale farm and had a bunch of low temp pasturized milk and cream that ended up not being needed by the client. It was still good stuff so she brought it back figuring I could do something with it. 10 gallons of the milk and 20 quarts cream. The milk was excellent and lasted far longer than I expected, and the cream became ganaches and soups and yes, so much clotted cream. Oh god, the clotted cream. I've never made it since, because sourcing the cream is tricky (and probably even stupider expensive now), and because the best way to avoid temptation is to just not let it in the door.
This I've made, and exactly the way Max did. Comes out perfect every time. And I was wondering what he was going to do with the liquid you pour off, because I always use it to make scones. And then that's also what Max did! Woo! I have found the right sort of cream for clotting at Wegmans, and at Lidl, if that's helpful for anybody.
This recipe is only ONE INGREDIENT, causes you to finish chores while making it, AND you can eat it in multiple ways!? Truly clotted cream is the cream of the crop❤ Edit: And we get the recipe for scones!! This is definitely something im going to try and make, thanks Max!
I started making clotted cream last fall, and it quickly became a favorite because it's easy and tasty. I prefer to do the 12hr bake overnight, and only in cold weather because running the oven for that long does heat up the house a bit. I like it spread on a tasty bread, or with sturdy crackers like triscuits.
Fun fact: Clotted cream is a staple in the Egyptian countryside. People usually eat it with bread or feteer (a layered, flaky, buttery flat pastry) and honey or jam. In Egypt, traditionally they use water buffalo milk, which is even richer than cow milk and yields a lot more cream.
Yes, I have researched the wonders of buffalo milk when learning cheese-making. It is richer in vitamins & minerals than cow milk. It is also richer in good fats (hence more creamy!), yet lower in bad fats/cholesterol. It also has a better A2-to-A1 ratio than many commercially produced cow milks, for those who are caseine-sensitive.
I'm Devonian, and my mate is Cornish. I've lost count of the amount of arguments we have about this. Of course, the sensible way is to put the cream on first, because it generally has more structure than a good quality jam. You try to spread thick clotted cream onto a jam, you're likely to just push the jam to the side, whereas, you can get a more even coating of both heavenly substances by putting the cream on first, and then the jam. It is quite clear, from this analysis, that the Cornish don't know how to make their food (and don't even get me started on how they've decided the fact their pasties have fallen over is a feature and not a bug).
On a (slightly) less piss-takey note, I once worked at a five star hotel as a pastry chef. Our executive chef was from Sweden, and once came to me saying, "You know this clotted cream we serve with scones, wouldn't it be better to have something a bit lighter, such as whipped cream or something?" I looked at him and said, "Chef, this is Devon. People come here for a Devon cream tea. A Devon cream tea has clotted cream. You can't change that." That was about the only time the muppet listened to me.
This is the way I prefer it, too, BUT putting the cream on first doesn't work as well if the scone is warm. The cream melts. So if the scones are warm, then and only then, I put the jam on first.
Try stirring elderflower cordial into the clotted cream instead of rosewater - game changer! (especially if you've run out of rosewater) Also, here in Australia we have the famous lemonade scones - basically replace the milk in the scones with lemonade. Its a delicacy made famous by the Country Women's Association wherever they go. And the scones are light, airy and utterly scrumptious whatever you put on them. I fully approve of shaping the scone dough into a round, then slicing it like a pizza before baking. The triangles are soooo much better than rounds for loading up with toppings.
@@littlemy1773 The fizz does add a bit of acid and air bubbles to the mix, which helps react with self-raising flour to lighten the mix, but this isn't a huge difference imo. The real difference is in the flavour though. I really like savoury cheese scones made with tomato juice instead of milk for the same reason. There are hundreds of scone recipies both savoury and sweet, the base recipie is very forgiving. My mother made scones with a mix of yoghurt and water and the scones were very light and tasty even without other flavours.
I first had clotted cream at the Edinburgh Castle...and was hooked from the first bite!! I described it as "if butter and whipped cream had a love child." lolol I ended up making some myself (used small canning jars and they did freeze wonderfully). I've never tried the rose water and sugar variation but will now have to try that too!! Love, love, LOVE it!
As a Cornish person (Dydh da!) I HIGHLY recommend trying Roddas clotted cream ❤️ my Cornish granny also used to make us “thunder and lightening” which was just bread, clotted cream and treacle!
Can confirm Roddas Clotted Cream is the closest I have tasted to what we used to get in Plymouth when I was stationed there. Stupidly expensive for a small tub however definitely a worthy treat.
I got to go to Plymouth, England this summer and had a real cream tea with locally produced clotted cream. Let me tell you, my little Texan heart was absolutely shattered when I found out how difficult it would be to even make back here in the states. But I guess I’ll have to give it a go anyhow cuz I never had anything lovelier with strawberry jam on a scone (which is basically the same as a buttermilk biscuit) in my life. It’ll be worth the hassle
Thank you Max. My wife's family is British, and having clouted cream this year at American Thanksgiving as well as Christmas will be a treat for them, as well as for the Yanks in the family
Kaymak is definitely Turkish but also made in the ex-Yugoslavia - and possibly elsewhere in the Balkans, as a gastronomic remnant of Turkish invasions. It's also called kaymak in Srpski (Serbian language). You can find it in shops selling dairy products. It's typically eaten on bread as a spread replacing butter.
fake kaymak (similar to kaymak I had in Slovenia): 8 oz cream cheese plus 1 stick unsalted butter, blended. Quite mild; I've bought kaymak in international grocers, from other places, which has a more "sour" flavor; but I really like this & it's very accessible.
I've been miffed that I never got to try scones with clotted cream when I was in the UK. And now I've come to the realization that it literally is just... pogačice with kajmak. Next time I go to Serbia I have to try this. Man, ex-Yu countries have the answer to every single one of life's big questions, I swear.
@@alexfarkas3881Here in Vancouver there is a Serbian deli across the street from me. He's quite a character. From voivodeyanska sausage to kangaroo sausage to cevapi and other goodies. He has kefir. They do know how to eat extremely well.
As a Brit with Devonshire relatives I have eaten more than my fair share of clotted cream over the years! With that said I think you absolutely nailed why clotted cream is so delicious, and why with scones and jam it’s a British favourite. A terrific video, as always!
I just want to say, as an American, I have absolutely used ultra pasteurized cream to make clotted cream. I usually make it in a slow cooker by putting water at the bottom of the cooker and using a glass bowl to make something like a slow cooking double boiler, but, it absolutely works. You do not need to go hunting at specialty stores for pasteurized cream
I too have made delicious clotted cream with ultra pasteurized cream. I used the Chef John on Food Wishes recipe. Pretty much the same as what Max shows here.
I think Max was saying that the yeild of ultra pastorized is lower; not zero so he thinks its worth the extra time and money to find a lower level of pasturized. I think it would take an experment to see for sure and a few hundred batches made with each. But I also dont eat milk products of any kind, I find them all somwhere between pretty gross and abjectly horrifying and just enjoy hardtack guy eating old things and talk about history.
I was confused by that and it's nice to hear confirmation that UHT cream will work. The high temperature will denature the whey proteins, but that shouldn't be a problem at all. In fact since the original recipe says to scald the milk, that's the intent. Additionally, you are heating the cream to 175 F (80 C) which will also denature the proteins. I think a bigger issue is that a lot of cream has additives to thicken it (carageenen or guar gum). That *will* likely cause a problem since it doesn't allow the clotted cream to drain properly. There is probably a correlation between UHT cream and cream with thickeners. I wonder if he's repeating some received wisdom that has gotten a bit confused along the way.
I grew up in Somerset. Every year, our milkman took gift orders and my Mum always got a tub of Clotted Cream sent to Australia for my Uncle who had emigrated. I agree...the crust is the best part. I will definitely try this. I remember waking up to the clink of milk bottles being placed on our step. Anyone remember when the cold would freeze the milk in the bottle, forcing the foil cap up? And beautiful Jack Frost patterns on the windows...
That's really nice of your Mum to do that for her brother :) He was likely too polite to mention that we have clotted cream available here (in Australia) too. I'm sure he enjoyed it all the more for having it sent with love from home. Lovely! :)
In France we have a saying "En mai ne te découvre pas d'un fil" (in May don't take off a single thread) which mean the same thing as "Ne'er cast a clout till May is out"
That recipe with the sugar and the rosewater has me thinking. When I was a tiny human, my grandmother would make this spread by making cinnamon and sugar into margarine (a very Appalachian recipe) and it was delightful, despite being margarine. I now want to try that same technique with clotted cream.
Your Scottish accent is brilliant! Although the ‘May’ in that saying is regarding the May flower which needs to be in bloom before you pack away your winter clothes ☺️ edited to add I was born in Scotland and now live in Devon but had a Cornish grandmother so you can imagine my quandary when it comes to my favourite afternoon tea!
Max, I always enjoy the quality of your content. Never change your formula, never give in to fancy b-rolls or obnoxious background music. You are among the peak handful of creators in my book.
Clotted Cream is delicious on top of waffles but my little sister got Clotted Cream in her coffee when trying to order whipped cream in Spanish. She also kept using 2nd person instead of first!
@@annabizaro-doo-dah Hi Anna, that was my feeble attempt at humor. I feel like if I try to say something in another language I'll end up saying something insulting. I must work on my routine.
@@bonnieweeks7601 I think your humor was fine, and it's actually a valid point. I know a man who named his boat 'boat machine' in Vietnamese, but people thought it was hilarious because it sounded so similar to something rude.
!!! I love clotted cream. I’ve only ever had it once in some fancy state garden tea shop in one of the Carolinas (must be nearly twenty years ago now), and it’s been on my mind for AGES. No one I have ever spoken to (on the North American continent) have even heard of clotted cream, but I just had no idea how to even approach making it or buying it. Thank you for this video!
The Scots rhyme about casting clouts 'ere may is out refers to may blossom on hawthorn bushes not the month of May. May blossom only appears when it is windy and cold, often in March. Love your channel.
We lived in a rural part of Somerset (England) when I was a child (some 60 years ago), and I always remember one of my teachers quoting that rhyme. She said "clout" was an old term for a petticoat - basically saying not to skip any layers of underclothing until the end of May. Now I wonder whether she was right, or whether it does actually refer to any extra cloth.
This comes up a lot but the Hawthorn is only known as may blossom because it used to flower in May. It's flowering earlier these days due to changes in temperatures, so it doesn't really matter if it means the month or the flower because they were once the same thing.
My Scottish mother says, 'never cast a cloot til May be oot.' Now, here in New Zealand the may, which we call hawthorn comes out in November, and in my book, either way she is right.
@@ivonav3751I was told in my college Shakespeare class that “clout” does indeed mean cloth, generally in the sense of “rag, smallish piece of plain fabric.” A “dishclout” was a dishcloth, for example. So the “cast not a clout” part could be interpreted as “don’t take off any of your clothes, even the least rag,” until you see signs that the weather is genuinely warming up.
OMG you had me at clotted cream. We had the most wonderful tea experience while on vacation in Bath, UK. Our guide directed us to a small, out of the way, shop. We've yet to have anything that compared.
Max THANK YOU for knowing not to twist the cutter because it’ll stick the sides together! That’s exactly what my Southern grandmother told me about making biscuits. So many people get that step wrong and get biscuits that aren’t risen and flaky!
for my own part, i discovered Clotted Cream (or Nata) when i lived in Mexico City as a young adult. i then RE-discovered it when i lived with relatives in Madrid and Barcelona for one amazing summer in my mid-20's. i make several batches of homemade jams every springtime (usually eclectic blends of fruit such as Blueberry & Peach, or perhaps Kumquat & Baby Pineapple Marmalade); but i've always purchased the Clotted Cream from an upscale food market. i'm very much looking forward to making Clotted Cream from scratch for my husband and me - i can't imagine how in any way it won't be fabulous.
a farmer near where I grew up did a jam from peach and jalapeno. It's amazing on anything cheesy or creamy; might be a good combo to try with your clotted cream.
Mrs Crocombe made scones in her latest video. Instead of cutting them out, she made a circle of dough large enough for 4 scones, and then scored them with a cross so that they could be broken apart after cooking. This is how my late mum made scones, and I always think that they make better scones. Clotted cream with orange flower water is rather nice. Stirring honey into it also makes an interesting flavour. I also think that raspberry or blackberry jam is better than strawberry. I'm #teamcornwall as far as eating scones, it's easier to be greedy with the cream 😉
Kaymak (Turkish), qeshta (Arabic), sarsheer (farsi), malai (Pakistan/North India) are all the same thing basically. They are all a type of clotted cream.
kind of crazy that every culture has a different word for it, usually one country can get to claim it as their own and everyone else borrows the word from them
@@Ninja1Ninja2 not really when it comes to ubiquitous and basic foodstuff. like bread, preserves, and most basic derivatives of common ingredients -- like almost every culture has a form of sweet fermented berry/fruit drink (wine/cider), sweetened milk/yoghurt, preserved fruits and in this case preserved cream
Long ago, I went to Penzance, with the express purpose of standing in front of the house where the mother and aunt of the Brontes were born. I did! It was very exciting (it doesn't take much to excite me). It was windy, stormy and cloudy, and one of the nicest things I did that day in addition to "visiting" Elizabeth and Maria Branwell, was to stop in for a leisurely tea with clotted cream. Clearly, I had it in the Cornwall way.
This is such a nostalgic episode for me as a British person who loves clotted cream and baking. My grandma used to tell me stories of how she'd slurp the frothy warm cream off the top of the milk on a morning as a child. She lived on a farm in Wales as a child and it was her job to bring her mum a jug of milk every morning first thing after milking. She taught me to bake and scones were one of the first things she made with me. Cream tea/afternoon tea (which is what we actually call it usually in the UK, very rarely do we say high tea, a cream tea is just the scones and a pot of tea and afternoon tea also has little finger foods and pastries/cakes) is also one of my favourite treats of all time that I get whenever I go on holiday or need a little treat.
As a (former) resident of Devon, I can attest there to be a (friendly) point of contention as to who's clotted cream is better between Devon and Cornwall. To be honest, Cornish clotted cream is better than Devonshire Clotted cream, and Since I don't live in the UK anymore I can say that without worry of the pitchforks coming out 😜 I will however die on the hill of putting the cream first like a butter. But if you ever see a Cornwellian pass by while you eat, be sure to flip your scone upside down while eating it to evade detection.
This is freaky. Yesterday I thought “I gotta look up a clotted cream recipe, because I finally have an oven that can make it properly”. Today, you post this. GET OUT OF MY HEAD!! 😂
Hi! I have actually milked a rabbit successfully before. It was for a very sad reason, she had lost her entire litter of kits, and was starting to show signs of mastitis. Believe it or not, it was exactly how you would milk a small goat, just with your fingertips instead. I assume a cat would be similar
This made me think of that Ben Stiller movie, Meet The Parents. I could imagine trying to milk a cat would be a risk to one's life. Lol. Or at least, to their fingertips.
I adore clotted (clouted) cream! I haven't had it for way too many years. We have a local dairy farm nearby, and I think I'll go see if I can get some only once pasturized cream. I love it when recipes are paired like this! My brain always goes to, "What do you do with the egg yolks? Or with the skimmed milk? Or with the whey?" Thank you for putting the bow on it for me, Max!
You cannot imagine how happy I am. I ate this in Iceland and it was delicious. But I never knew how to make it, because the guy was explaining he was making it 12 hours in the oven and I thought he was nuts. I will try to make it TODAY! Thank you Max!
Not sure if you are joking, but microwave works just fine. The slow method was because of old heating methods. Just nuke it for like 5 minutes at a time and let it sit for 5 minutes. Do it for like half an hour and just watch for it to set.
@@JaePlayDude shared a world changing revolutionary tip on making clotted cream, and you call him out for 'missing a joke'. Spiderman has been dispatched, and he WILL be breaking all the eggs in your home.
I’ve tuned in to this channel since garam, but I just got on Afternoon Tea on TikTok. I hope ppl researching clotted cream come across your video. I have suggested it under some of her videos so hopefully she sees this!
В Турция и Сърбия, където е запазена традицията и днес, съм опитвала каймак и е много богат вкус. Той може да се използва и за солени ястия. Спомням си, че баба ми, когато вареше мляко, отделяше горния твърд слой и го оставяше в хладилника, но не зная какво е правила по-късно с него. Разказвала ми е, че той може да се съхранява дълго ако се посоли. Поздрави от България, Макс!
This episode reminded me of Episode 9 of BBC's Edwardian Farm. While the team is preparing for Empire Day, the historian learns how to make clotted cream. If you find it, it's around the 21 min mark and goes back and forth with other sequences. Fun to watch though and drool-worthy.
My great gran made clotted cream in a Dutch oven on top of the wood stove especially in the Autumn. After she passed I tried a few times with fresh cows milk & it worked well until the Midwest states passed laws that diaries could not sell people fresh raw (unpasteurized) milk anymore. I had a good friend that gave me some tips on how to adapt the making of this to a counter top toaster oven & it works well. Clotted cream is a favorite & we like it better than butter on everything.
That's fascinating about the evening milk being higher-fat. It makes sense: fat helps with satiety, and a full calf isn't going to wake mama cow too early because it got hungry in the middle of the night.
One thing I love about Max Miller, is his facial expressions when he tries something really, really delicious. I don't need to wait for him to tell me. I just watch his reaction and I instantly know.
You can tell the rare occasions when he hates something too. Max’s expression while tasting the peanut butter and tomato soup in the School Lunch from the Great Depression episode cracks me up.
My favorite are the extremes. Extremely happy and also extremely “please never force me to eat food again” lmao. I don’t need words, I feel the human emotions before he says anything.
I first had clotted cream about 30 years ago in Bath that was served in the Devon method. It seems to me that it's easier to get the clotted cream to spread more easily on the surface of a scone and dab jam on top than trying to spread the thick cream on slippery jam. That's my justification anyway 😉. I also love rosewater. When I make ice cream, I use the leftover egg whites to make meringue cookies and usually flavor them with rosewater. They often go well with the ice cream (especially coffee flavored).
I'm not sure why, but I've been debating making this comparison for some time. When I was but a wee tyke, maybe 8 or 10 years old, I loved watching the Galloping Gourmet with Graham Kerr. I never became a chef, but I did spend 35 years in the restaurant biz. Now, Tasting History with the lovely and talented Max Miller is...at long last....my replacement for Graham, and certainly a worthy...perhaps not replacement...but a worthy fellow to take up the torch that has finally been passed to a new generation. Well done.
I enjoyed watching Graham Kerr too, and yes - it was one of the foundation memories that inspired me to cook too. I also found it oddly amusing that Mr Kerr often seemed to enjoy the accompanying wine a little too much :)
As a Cornish, I will never forget the day Max prepared a cream tea incorrectly (I'm joking btw, I'm just happy to see my home land get some attention lol)
After school, my job was to milk the house cow, Daisy. The pail of milk would go straight to Mum who strained it through a muslin cloth into a large aluminium pot and cooked it on the stove element on a low heat for I don't know how long. If there were no scones, the clotted cream went on a slice of bread sometimes with a red jam. The milk we drank, it was delicious. In NZ one can buy two-litre bottles of raw milk in the supermarkets, ideal for making clotted cream.
I had a friend who was born in WW2 Hungary. He told me about an ingredient that his mother made that he called clotted cream but I think his method would have made more of a sour cream. Anyway, I'm allergic to dairy so I have to enjoy these things vicariously. Thanks for these wonderful videos.
I have dairy service. low temp pasteurization. I've had my cream separate in the fridge and got a fat cap that solidifi4d, that was so yummy, like butter, but no churn. I'll have to try this recipe
Devon and Cornwall fight over pixies as well. In the UK, it's customary to have friendly rivalry with your neighbouring town, county or city - ie Aberdeen is the next city up from Dundee - Aberdonians call Dundee 'Scumdee'. It even works with countries. The UK's closest foreign neighbour is France, we call the French 'frogs' because they eat frogs legs and they call us 'roast beef' because roast beef is our traditional meal.
Similarly - the Aussies & the Kiwis, AND the Aussies & the English (and therefore probably the Kiwis & the English?) It's ok - it's the same as a loving, sibling rivalry.
In Iran we used to take heavy yogurt, and hang it in linen bags out in the snow, to drain. When the yogurt became as thick as possible out in the frosty night, then a black honey would be spooned through it.
One happy thing I discovered the first time I made clotted cream that no one ever mentions in the videos I've seen on the subject is that it makes your kitchen smell amazing.
In Spain, we say "hasta el 40 de mayo / no te quites el sayo" (until May 40th, don't take off your coat) even though we are farther south than Scotland. Obviously, May doesn't have 40 days, but June doesn't rhyme with "sayo" so, there you have it. "Sayo" is an old kind of medieval coat, like a tunic.
To make a very light scone, coldness and little handling is your friend. Freeze and grate your butter and just mix it in. Quick, less handling, and good results. (Some people even chill the mixing bowl but that's up to you.)
I have always been interested in Clotted cream. This is fun to watch. Maybe I can finally make some. Any chance of covering Turkish delight? It would be a Narnia experience for sure!
In Turkey, we eat syrup based deserts with "kaymak" (künefe, baklava etc.). It lightens the heavy and sugary flavor of the desert. And also we eat "kaymak" with honey and bread in breakfasts. I recommend you to try it with honey and bread.
When I was very small on a dairy farm my mother would skim the top of the milk after the milking was done and make butter. I would have cream on my cereal. On Sundays we had home made jam, clotted cream and freshly baked scones. I am very old and very healthy.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
There were a few things I cut from this video (it was getting long) which I'll be sharing in the next newsletter, so if you haven't signed up, you can do so at www.tastinghistory.com/newsletter
When you said the "Cream rises to the top" I instantly flashed back to a WWE Macho Man promo where he keeps pulling coffee creamers out and saying that.
what on Earth is the "cabbage cream" that follows the clotted cream at that feast?
Hi from England you can also use clotted cream in sauces. (hot creamy sauces) like creamy cheese sauce for tagliatelle. Peppercorn sauce. In a fish pie it's not just amazing for scones 😊
What if you have the traditional oven/ electric range with knobs? A dumb question I know, but I neither have gas nor an computerized temperature control. Plus my oven is 25° F too hot.
Suggestions please? Thanks!!😁
How about raw cream, if you can find it?
Max, the odds of being in danger of a witch's curse is low, but never zero.
I like to live dangerously
@@TastingHistory 😆
@@TastingHistoryI hate to say it go to erwon to find un pasteurized raw pure milk and also whole foods sells really good milk in a glass jug that when you open it theirmis this thick cream you gotta push down or dig out in order to be able to pour the milk out in the first place
Ive had gargoyles in my house for years. Never had a demon get in.
Just share good food and don't do anything egregious and we won't have a reason to curse you😂
So fun tidbit. Milk is fattier at night because it’s higher in calories and is meant to help a baby (cow, human, whatever milk drinker you got) to get to sleep. It also tends to have more hormones like melatonin which help set up the baby’s internal clock.
Fascinating 😮
I would like to see the studies providing that information. The reason I question the data is calves that are not taken away from their mothers suckle multiple times a day (a practice still ongoing with beef cattle), while dairy cows are only milked twice a day. Is the higher fat and melatonin attributed to the time of day or only because the cows have gone 12 hrs or more before being milked?
@@jpbaley2016 you could have spent 15 seconds looking it up but you chose to try and argue so you could show off your knowledge
@@Leto_0 Didn't sound like arguing to me, sounded like a legitimate question based on curiosity. Your response, however, was overtly dickish. Go back under your bridge, troll.
@@Leto_0 i thought it was a quiet interesting thought.
Just whats wrong with that? You aso wasted precious time commenting in that, so you also need attention? Maybe a Belly rub?
I was born on a farm in Devon over 70yrs ago and helped my mother make clotted cream regularly. It is still my favourite treat. I'm glad you understand the correct way to eat a cream tea is the Devon way! This can be quite a contentious topic even today. Apologies to my Cornish friends who hopefully will come to see the error of their ways soon.
It's really just about preference, isn't it? I prefer the cream on the scone first, Devon style, especially if the scones are warmed, because a bit of the butterfat will get into the scone. There are people who insist on putting milk in the cup before the tea and that this somehow alters the taste. I've tried both ways and frankly it's nonsense. Besides, how will you know how much milk you want when you don't know how strong the tea will be when you pour it? Those of us who like milk in our tea generally judge by the colour as the milk is added. I like quite strong tea with just a little bit of milk and about 3/4 level teaspoon of sugar. My mother, on the other hand, liked her tea with lots of milk. Each to their own.
@@alistersutherland3688 Of course it's each to their own but the friendly, mostly, rivalry over cream before jam and the reverse is deeply felt in Devon and Cornwall. On the other hand the tea before milk etc. debate in the whole of Britain is mainly light hearted. 😂
As an Aussie, we call cream teas Devonshire Teas, but they are always topped with jam and then cream. But I now realise why. We can’t access clotted cream, so whipped cream dolloped first doesn’t really work. I think with clotted cream it is much easier to spread it on first. Damn delicious stuff and something I always look forward to when I visit the UK.
@@carokat1111 That's something I've been wondering about... How do they get the cream to spread over top the jam? Maybe they use just a light smear of jam, rather than a dollop.
@@leavingitblank9363ikr? Like spreading peanut butter on top of the jam. It just doesn't spread as well
In Mongolia we call it Өрөм/Urum. When they make it overnight and fresh urum in the morning with toast or just plain slice of bread is heaven. I've been living in the States for 15 years, and when i discovered that Clotted cream is basically an Urum it was like an Eureka moment lol
I was invited into a gher on a visit outside of Ulaan Bataar and they offered me a bowl of their homemade yoghurt. It was divine. Unfortunately, I could never eat yoghurt again as it never, ever matched up to that bowl!
What alphabet is that? It doesn't look like Mongolian script as I know it.
@@ΣτελιοςΠεππας mongolian is written in cyrillic a lot
@@ΣτελιοςΠεππας Mongolian Cyrillic exists as a sort of secondary script to Mongolian, which while probably not favored would likely have better support on a computer, and is phonologically a little more consistent.
Called Devonshire cream here too. Fresh foods Market and some co-ops sell it.
I'm American (in Phoenix, Max!), but my mom was English. I still remember her face when a relative in Liverpool mailed her a small jar of clotted cream. She made a batch of scones, and spread a bit on, with some homemade strawberry jam. Her expression was one of sheer delight, pure pleasure, mixed with nostalgia.
How I wish she were still here. I'd love to make her now 90-year-old self a batch of clotted cream.
Thank you for this, Max. Just wonderful. 💕
😢❤ bless you and your mom, you describe your memories of her with so, so much love. I hope you have a great day ❤️
Tea at the Biltmore has clotted cream... from the West Valley
Aww🤗🇬🇧
My mom was from Glasgow. Totally different subject, but I remember getting the little boxes of wedding cake in the mail- Glasgow to Oklahoma. It always looked horrible. Not sure if mom ever ate it! I never did!
she ate clotted cream that came all the way from the UK to the US unrefrigerated ? Was that her last meal ?
I know making clotted cream the traditional way takes forever and can be very finicky. I wanted to pass on a very easy and fast method to make it. I've done this 4 times now and it's foolproof.
Homemade clotted cream (credit: Tales From The Kitchen Shed blog)
Ingredients
3 cups or 750ml heavy cream
2 tbsp or 30g of unsalted butter
Eauipment
a heavy-bottomed, large and wide saucepan or sauté pan
Wooden spoon or silicone spatula
Large, shallow baking dish (ceramic or glass)
1. Pour cream in pan, add the butter.
2. Place pan over a low to medium heat and stir constantly until it reaches a simmer. DO NOT let it boil.
3. Continue to stir to make sure the cream does not catch on the bottom of the pan. Don't leave it unattended.
(This will give you a good arm workout.)
4. Let it reduce by half - roughly 20 minutes. *
5. When it's reduced, pour into the baking dish and refrigerate it for at least 3 hours, but ideally overnight.
*while you stir continuously, it won't feel like anything is happening, then all of a sudden it thickens up. This happens quite fast.
Try not to let the cream reduce by more than half, or it will not be as spreadable but it's still amazing.
This will keep for 7 days in the fridge in an airtight container. Once opened, use within 3 days.
Enjoy!
Hopefully this comment will be noticed. I think everyone should have clotted cream in their life at least once.
This seems like a lot more work then the way I make it and the way the video shows. Oven at 175 F for 10-12hrs, let cool, cover and fridge, drain. It's not finicky at all, so long as your oven temp goes low enough.
@@sarahr8311 it sounds like more work than it really is bc I had to add in little notes and expand on the directions. Took me far longer to type out the recipe than it does to make it. If I take out the fluff, then it is simply:
put butter and cream in a pan, heat to a simmer and stir continuously until it reduces by half, then pour in a baking dish and refrigerate for at least 4 hours, ideally overnight.
It takes about 30 minutes to make, and refrigeration is the longest part. I have great respect for the traditional method, I just know it can be a pain in the ass if you don't have the time/patience, want to use your oven for other things, or you simply don't/can't trust your oven. I am in the 'no patience' and 'can't trust my oven' camps.
I have talked to others who've had problems with the traditional method, so finding this recipe was a game-changer. 🙂
@@spanglelime that makes sense. Any time I use the stove it's more nerve wracking for me than "put it in the oven and forget it till morning", so that way works better for me. Thanks for explaining!
thanks for this! I’m very impatient but likely to try it this way, instead of the 24-hour way! 👍🏼
Thank you! Xx
What I love about this channel is that it teaches history without it being entirely about war, which seems to completely dominate mainstream history discussions.
There is some discussion of war, to be sure, but “what did they eat?” defines so many cultures.
There IS history beyond "big man theory" and battle dates.
But you have to go into socialist-labor-influenced economic history, or feminist history writers who center on unkown but influental women
Smart historians have always known that researching the manservant and the parish church writer can be much more interesting and relevant to understand history than propagandized narratives of princes and popes.
But a large part of history nerds like us two ... sadly dont go for it.
So it does not promise the same payout as somebody writing about business magnate Rockefeller or General Patton.
I concur though - tasting history realy does it well. Max is a treasure of the internets.
“what did they eat?”
Hardtack!
I agree. War was more frequent than today, but history is not about nations or classes or ideologies, but about people.
@@FischerNilsAno, never ever use "feminist" history writers. Those are actually just activists abusing academic position so as to push their communist agenda. Ignore this person
"What did they eat?" Is actually extremely important to all of human history and even all of the history of life on Earth. It's the main driver of evolution.
Some twenty five years ago, when my mum was pregnant with my younger brother and she was in the hospital, I was home alone for two days. Before he left to join my mum at the hospital my dad showed me how to make cream sandwiches: take two slices of bread, cut off the edges, lightly toast them, then take the clotted cream he had prepared from like five liters of milk (we used to have fresh milk delivered by our local dairy farm), smear it on one slice, sprinkle some walnuts, put some honey on the other slice, join and eat. Still remember how I made my first clotted cream sandwich, I added some chocolate syrup to really pack on the sweet!
That's so wholesome ♥️
That sounds so yummy. I definitely wanna try that some time 😋
Sounds 110% decadent!
To guys with facial hair clotted cream is great to lick for aftertastes!
I never tasted clotted cream 😢
American girl here, weighing in! I make clotted cream overnight, instead of during the day. I put the cream in the oven around 7:00 pm, and when I wake up the next day…it’s ready to cool, remove the clotted cream & refrigerate. You don’t need any sugar, the buttery goodness is absolutely perfect! ❤️
Yes, agreed! Adding sugar is not what you want. Clotted cream isn't meant to be enhanced in sweetness (that's what the jam or treacle is for!) - its purpose is ultra-rich, fatness (unctuous, almost buttery creaminess)
Yeah, I do the same! Stick it in a couple hours before bed, take it out in the morning, pop it into the fridge after breakfast. I use ultra pasteurized heavy cream, which actually seems to work fine? My end result looks like Max's, anyhow. I like to mix the crust in with a little bit of the leftover liquid to get an easily spreadable texture.
@@sarahr8311glad you tried w/ultra pasteurized....im in NYC and i cant get what Max showed. Your way sounds better!
Hi American girl , English boy here . I have a 17th century slipware creamer that is used for clotted cream . Its a particular shape , inverted cone with narrow bottom with a wide top for maximum cream production. Second milk is best and the creamer is left on a warm stone hearth next to a cooling fire overnight , for clotted cream at breakfast. I have seen John Townsend ( James Townsend & Son ) use one as a mixing bowl but never seen him make clotted cream in one . He may not know what it is . He may have these for sale in his store if you would like to try the old method .
Does it have to cool? I'm going to try this overnight! Thanks.
This recipe perfectly explains the saying "Crème de la crème", very cool.
Exactly what I was thinking ....
Being Swedish and in no way an authority on scones, I’ve always felt that the consistency of the scone toppings are what decides what order they should go on. If you’re having thick clotted cream, it should go first. If you’re having light whipped cream, the jam makes more sense to put first. But I guess that’s just my IKEA-trained mind preferring structural integrity 😂
My American, McDonalds-trained mind agrees with this logic 🙋🏽♀️
We can undermine the Brits together! 🇺🇸🦅🇸🇪📦
It's always jam first for me. The crumb of the scone would absorb the waterier texture of the jam, and the cream would sit just tidy on top. Vice versa and you could get jam running down your hands, not my thing.
@@Alphonselle correct! You win the cream tea trophy! 🏆😁
I agree and I'm a brit
That absolutely makes sense! I never understood why someone would put fluffy, whipped cream under the jam.
I’m really pleased to see this, as a native of rural Devon, clotted cream and scones are still very much part of farming life, my mother will still make it almost weekly. She will put the kettle on the Aga to make tea, and whilst that’s on the go she will make scones, never using scales or a recipe, bung them in the Aga, and by the time the tea is brewed and poured, the scones will be ready to eat straight from the oven. They are perfect every time. Oh, and always cream on first, jam on top!
My father just moved in with us. He talked at length about clotted cream...now I can make it for him! Thank you!
Its one of those things that once tried never forgotten! When i was about ten we went to Devon and they served a dollop of clotted cream on top of softserve icecream in a cone from an ice-cream van. It was amazing! The icecream made it set to a sort of chocolate consistency where it touched the cold icecream and it was incredible!!!
It came out great! My Dad said it was just like the stuff he bought imported from England! We ate it on scones with maple butter...an amazing combination.
@@madisonhasson8981 that sounds extremely canadian.
@@madisonhasson8981 Ooh, here's an idea. Apple butter, pumpkin butter or Nutella!
@@madisonhasson8981 gotta love stories on YT that actually have conclusions
My granny from Devon always made her own clotted cream from Jersey or Guernsey milk (higher fat content). She'd simmer it over a very low gas with a simmer plate overnight. She'd then skim off the clotted cream once it had set in the fridge. Being v frugal she'd use the skim milk to make junket. Junket is again a very old British dish, normally eaten as a dessert and it's that skim milk, thickened with rennet, and served with a sprinkle of sugar and grating of nutmeg or sometimes chocolate.
Junket is so delicious!
That's cool! Junket sounds almost like one of our oldest dishes from Jämtland (Sweden) called Kesfil (fil is a Nordic sour cream that is more liquidy) Kesfil is made by heating up full-fat milk to finger warmth, taking it off the stove, thickening it with rennet and letting it curd. We wait until it's room temperature (or cold if you put it in the fridge for speedier cooldown) and then slice through it from both directions, wait until the whey starts seeping out and then drain the whey off (great for baking bread) and pour either milk or cream in and ladle up in serving dishes with sugar and cinnamon. It was very popular as a refreshing dish during hot weather and it's a dessert nowadays. Does Junket have a similar cooking procedure?
The fact that max hasn't already favorited this and started making plans for a follow up is astounding to me. Also I did some googling and Junket is a Brand name that makes several rennet based desserts, not just the name of a dish. Super interesting, thank you for sharing!
Mexico also has a rennet and milk based dessert: chongos zamoranos. I haven’t had it since I was a kid, but I remember really liking it.
.....hummmmm would she be willing to ship a small amount to Canada???.........just asking for a friend.....lol
When we visited the Bocastle Witchcraft Museum in Cornwall a few years ago, we had scones with clotted cream and strawberry jam with tea at a little tea shop right next to it in the cove. We sat outside, and I remember the strawberries were huge! At one point, some ravens showed up, so of course, we shared it all with them! What a marvelous magical witchy afternoon! The Bocastle Witches were famous for selling the best and strongest wind spells to the sailors. Thanks for reminding me of that lovely memory!
how charming
Boscastle.
Sounds fun!
I love how even medieval people knew "yeah this stuff is not good for the body but damn is it extremely tasty".
Thankfully, we're starting to move past the misconception that fat is inherently unhealthy now that more people are learning why that ended up in dietary guides: extensive lobbying by the sugar industry.
@@phantomkate6 I remember hearing that if you live on a diet of only rabbit meat, you'll starve because rabbit is such a lean protein that your body can't properly use it. You need some kind of fat, not only to digest food, but to make it tasty. The problem comes when you eat too much of it-which goes for pretty much any food group.
@@phantomkate6 Fat is calorie dense, calories make you gain weight, being overweight is itself unhealthy.
@@Mrtheunnameable But fat also makes you satiated, so you don't necessarily eat as much as you would of sugar. Which is also calorie dense.
medieval folk had medicinal knowledge largely based on the 4 humors, which, while obsolete and oh so wrong today, still had some worthwhile advice. Also, as the other commenters pointed out, fat itself isn't necessarily bad, but overconsumption of it definitely is as with a lotta things. A lotta peasant dishes feature a lotta fat and thus calories, but given that they did a lot of physical labor, it wasn't as bad as someone living a more sedentary life with the same diet.
I use a cream scone recipe that is absolutely fantastic! I discovered it when I was trying to teach my autistic grandson to make scones. He had issues with the texture of the butter and flour on his hands, so I went searching. He became a wonderful scone maker! He's 17 now and at Job Corps taking their culinary arts program.
That’s wonderful! I’m so glad for your grandson. He’s lucky to have a grandparent who goes the extra mile to find ways around his sensory issues.
Edited for correction
White Lily Self-Rising flour, cream, and a little vanilla and sugar makes a fantastic cream scone!
Thanks for sharing your story. Inspiring for your commitment and your grandson’s success in following his passion.
Fabulous!!
@@amandagreen4332I agree 👍🏼 The best scones I've ever eaten were made with just self raising flour and cream 😋
I'm currently sitting in my bed with COVID on top of my lung disease and this channel and a few other have been an absolute gem of comfort.... Keep it up, max!!
Get well soon mate! :)
I hope you get better and I hope you are okay.❤
Made some Clotted Cream a few years ago and turned it into Fudge. Was the most amazing Fudge Ive ever had in my life.. Nothing has come close since. Going to have to make it again :)
Was about to say that clotted cream fudge is very popular here in the UK as a tourist trap snack. The best versions of it as a foodstuff are superb
We demand a recipe!
I must know how to make this fudge.
Recipe please!!
@@nibblitman I just found a recipe off of googlez and used it as my guide :) Worked really well, just go thru a few and find one you will like. And make sure u have a candy thermometer. That thing is a must for fudge :)
'May', in this context, refers to hawthorn, not the month. 'Out' means 'started to flower'. So the saying means: don't take off your winter clothes until the hawthorn is flowering. The English saying is: Cast ne'er a clout til May be out.
You can then use the clout you cast off to make a Clouty Pudding😊
That is lovely, thanks
I came to say this but you already have!
Thank you for that clarification. In France we say, "en avril ne te découvre pas d'un fil, en mai fais ce qu'il te plaît."
And then there’s the places where you have snow in June. In June!!
I had a snowball fight with friends that day. We’re being dorks, flinging snow, in our McDonald’s uniforms. And then of course we went and got ice cream after. Which is only correct
I toured the UK with my professional caliber choir, and we spent a few days in Devonshire. LOVED it! My favorite place in England! We did an impromptu sing at Chatsworth House (the house used a Mr. D’Arcy’s house in the PBS version of PRIDE AND PREJUDICE). I had clotted cream while there, and there found bliss!
My dad is from England, and I grew up visiting England quite often. Clotted cream is very lovely, and I'm glad that we've started being able to get ahold of it here in America at nicer grocery stores. One of the really interesting things related to clotted cream comes from the trip that I took to England last year with my family. One of the places we visited was the Lanhydrock manor house down in Cornwall, and in the kitchens (which you would have a real blast at, Max), they had a room with a bench where you would set wide pans of cream in purpose-made holes for them, and then it would circulate steam into the area under the pans in order to make enough clotted cream to keep up with the demands of the fine household.
Think you mean Landhydrock. Great place!
@@JoMad53 Correct. I've revised it in the original post XD I really loved that it was divided into different sections, so you had the main areas, then you had the children's area, and the kitchens. I also appreciate that they didn't do it simply as a museum, but had the decorations and artifacts there to give you a sense of what it would have been like when it was in active use.
On top of that, I love that we got to visit St. Michael's Mount (not to be confused wth Mont Saint Michel) and Landhydrock all on that same visit, along with having been up near Tintagel. All three of those places were primary filming locations for the 1996 film adaptation of Twelfth Night. Great adaptation, by the way, I highly recommend it. Tied in with that movie is a mural on one of the walls at St. Michael's Mount, which was a map of the area, but rather than calling it Cornwall, it is labeled as Illyria, which is where the story is set. The mural was put up for the movie, and it is still there to this day.
It was really fun watching Twelfth Night after we'd been to Saint Michael's Mount, trying to figure out where all of the shots there were, while preparing for Landhydrock, thinking over what to keep an eye out for!
@@JoMad53 No, Drake844221 is correct, it's LANHYDROCK. The Lan- prefix in Cornish names indicated an enclosed space, typically around a church, cf Lanivet, Ruan Lanihorne, Lanteglos and many others.
I live not too far away from Lanhydrock, we used to go there for school trips, and I still go whenever I get the chance, I love it so much! Can thoroughly recommend it, the kitchens are marvellous :)
At whole foods you can even buy the sake exact butter brand they sell in england as well along with butter from other coutnrys as well. You gotta shop at whole foods, sprouts, gellson and even hate to say it erwon but that is the most expensive of the markets so stick with the other markets I mentioned🤗@@Drake844221
One of my cats just passed away and I’ve been dealing with some really intense depressive episodes because of it but watching Tasting History always makes me feel better.
I'm so sorry for your loss :(
OH Im sorry - my dog is 14 and I'm already preparing myself - I will be inconsolable
So sorry for your loss of your dear friend😢
Idk what it is, but cooking videos are fantastic for grief.
Im very sorry to hear that. My husband and I have been trying to rescue and help cats for many years. There is a bad respiratory bug going around. We have lost many newborns and a couple of our older pets. Its very hard. We recently rescued a tuxedo female but before she could get to the vet, boop! She had two little furry catapillers. No one could foster, so we've tried to keep them isolated. We are in the Augusta, Ga area, but I don't know how widespread the bug is. I hope its not where you guys are. Im sure like us The Cat Distribution Center knows where you live. 😸
We used rosewater in baking at a living historical museum (Early 1800's) and it was so subtle and distinct. It was standard flavoring for sweet bakes before vanilla extract became easy and affordable. The other flavor I loved was sweet caraway cookies- unusual today because we're so accustomed to caraway being in savories.
Which living history museum did you go to? I have only ever heard of the one I’ve been to, which was Norlands (Washburn-Norlands) Living History Center in Maine. I loved it and wish I could go there again. ☺️
And now that I know caraway cookies are a thing, I want to try one. 😄
TIP: When you make clarified butter (ghee) and collect the foam dont put it away. Its verry delicious ! Like concetrated milk but in form of a butter. Sorry for my english ;)
I see nothing wrong with your English, and your idea seems very good.
Your English is better than a lot of people who were born in the US.
I do that, too! I tasted it out of curiosity when I started making my own clarified butter and it's indeed very tasty 😊
I love the milk solids from ghee! The taste reminds me of eagle brand milk wihout all of the sugar
Proper job on the cream!
My gran on the Cornish side of the family used to say (mostly jokingly) that you should never trust someone who hides the cream under the jam - who knows what else they're hiding :D
A lot of ice cream manufacturers in the south west UK use clotted cream as a base for their ice cream and it's amazing.
Shouldn't that be "prayer jaab"
Sorry, autocorrect strikes again praber jaab
Thank you for clearing up the clotted cream mystery. I live in New Zealand and have never seen it but it is often mentioned in English media. Also, in my 68 years of making and eating scones I have never seen eggs in a scone recipe. I had planned to make scones tomorrow for my daughter and granddaughter so I might try an egg or two. Thank you again.
I'm only 63 but I too have never seen a scone recipe that uses eggs and I've made plain scones, sultana scones, cheese scones....
I'm 56 and I started making scones 40 years ago. I was never happy with them and the never rose properly. Imagine my astonishment when 4 months back, I finally learned about not twisting the scone cutter. I finally made a batch I was proud of.
I've learned that scones rise much better if the shaped scones are frozen overnight, and baked right out of the freezer.
I was in a bad headspace before the county fair one year. I'd made the dough for scones, but refused to continue with baking them. Tossed the two discs into the fridge overnight, then baked and delivered them right on deadline the next morning. The judge was a Scottish baker, and although there were multiple entries, when he tasted mine, he paused and said to the clerk "You must taste these!" I was eventually awarded "best of fair" (best edible thing entered in ALL of the Home Arts), but his compliment meant more to me than the prize. I am firmly convinced that resting the dough made all the difference. (The recipe was "chocolate tweed scones" from the Godiva chocolates website, but it no longer appears there. If you remove the chocolate from it, it's a fantastic base recipe for scones of any flavor.)
@@carriebryan1211 that sounds like a cheat that would get you thrown out of a CWA meeting. (Country Women's Association, an Australian ladies group famous for scones, apple tea cakes, lamingtons and Pavlova)
@@carriebryan1211 Would you put an egg wash before baking or freezing?
My Grandmotherstarted me in the kitchen at age 4; the first job was cutting the biscuits. She made sure that I knew not to twist the cutter, as that will seal the edges of the biscuit and prevent them from rising nicely.
Hello Max, I was raised on a farm years ago. We did milk the cows by hand. And it is true that milking cows in the evening would produce more fat rising from the milk. To make the cream you are using we had a hand-operated milk separator that was used, that is how we had cream over cream.
When I was a little girl in the early fifties, Grandad would separate the morning milk with a DeVal crank separator. We would take thin green glass bowls with a mound of 2 day old cream from the spring house in the bottom to the berry patch. We would pick directly into the bowl whatever dew moistened berry was ripe. Back at the breakfast table we would add just a sprinkle of sugar. Sourdough biscuits much like scones would be ready to come out of the oven. He didn't have much cash but he sure knew how to make do and live well
Delicious stuff! For those wondering about the "cabbage cream" in one of the recipes shown: "Take twenty five Quarts of new Milk, set it on the fire till it be ready to boil, stir it all the while that it creams not, then pour it into twenty several Platters so fast as you can, when it is cold, take off the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a Cabbage, crumpled one upon another, do thus three times, and between every Layer you must mingle Rosewater and Sugar mingled thick, and laid on with a Feather."
I would use a pastry brush nowadays
Clotted cream reminds me of my grandmother who passed about a year ago.
She would make the biggest most buttery scones and serve them with clotted cream.
Love you granny!
Why did the Devon-Cornwall music festival fail?
They couldn’t agree whether The Cream or The Jam went first.
I actually went to a Devon music festival recently and a Cornish band played, at least 20% of the banter was centred on this very specific rivalry.
Damn! Love Cream and love The Jam - head blown!! .... You evil person!!!
Lol.
Lol! I'm old enough to know those bands. Well, mainly The Jam as they were closer to my tween years.
I am on The It Depends Team. If the scones are still warm, I put the jam first, so the warm scone doesn't melt the cream. If the scones are room temp, I prefer to put the cream on first, then the jam.
Ive made it several times with ultra-pasteurized heavy cream. I just baked it overnight and later through the morning, usually start it at ~8p and pull it around 10-12 and let it sit for a full day in the fridge. You get very little residual milk but that's expected. I recommend freezing portions in a silicone ice tray so you can turn out a portion at a time because it is definitely calorically dense. Makes an excellent cake frosting alternative IMO if you are being super indulgent with fresh fruit.
A roommate of ours did deliveries for a wholesale farm and had a bunch of low temp pasturized milk and cream that ended up not being needed by the client. It was still good stuff so she brought it back figuring I could do something with it. 10 gallons of the milk and 20 quarts cream. The milk was excellent and lasted far longer than I expected, and the cream became ganaches and soups and yes, so much clotted cream. Oh god, the clotted cream.
I've never made it since, because sourcing the cream is tricky (and probably even stupider expensive now), and because the best way to avoid temptation is to just not let it in the door.
I had homemade scones with clotted cream and lemon curd just last week, and it was so good.
Clotted cream with lemon curd?? Ohh no I've been trying to avoid buying more snacks 😭
Clotted cream with lemon curd is delicious 😋
I could give my self the diabetes purely with lemon curd.
We are Devonian, and my dad always says, Jersey cows are the best for it 😊 clotted cream fudge was one of my favourites!
This I've made, and exactly the way Max did. Comes out perfect every time. And I was wondering what he was going to do with the liquid you pour off, because I always use it to make scones. And then that's also what Max did! Woo! I have found the right sort of cream for clotting at Wegmans, and at Lidl, if that's helpful for anybody.
Lidl? Their brand or some special variety? I'm in Spain, not 100% sure we have the same products but I'm willing to try.
@@Xiroi87 I think their brand? Just check that it doesn't say "ultra pasteurized" and it should be OK.
This recipe is only ONE INGREDIENT, causes you to finish chores while making it, AND you can eat it in multiple ways!? Truly clotted cream is the cream of the crop❤
Edit: And we get the recipe for scones!! This is definitely something im going to try and make, thanks Max!
I started making clotted cream last fall, and it quickly became a favorite because it's easy and tasty. I prefer to do the 12hr bake overnight, and only in cold weather because running the oven for that long does heat up the house a bit. I like it spread on a tasty bread, or with sturdy crackers like triscuits.
Fun fact: Clotted cream is a staple in the Egyptian countryside. People usually eat it with bread or feteer (a layered, flaky, buttery flat pastry) and honey or jam. In Egypt, traditionally they use water buffalo milk, which is even richer than cow milk and yields a lot more cream.
Yes, I have researched the wonders of buffalo milk when learning cheese-making. It is richer in vitamins & minerals than cow milk. It is also richer in good fats (hence more creamy!), yet lower in bad fats/cholesterol. It also has a better A2-to-A1 ratio than many commercially produced cow milks, for those who are caseine-sensitive.
@CheeseWyrm And it tastes absolutely delicious 😋 And makes the yummiest rice pudding, bread pudding, clotted cream and ghee!
I have a sudden urge to make flatbread and clotted cream
I'm Devonian, and my mate is Cornish. I've lost count of the amount of arguments we have about this. Of course, the sensible way is to put the cream on first, because it generally has more structure than a good quality jam. You try to spread thick clotted cream onto a jam, you're likely to just push the jam to the side, whereas, you can get a more even coating of both heavenly substances by putting the cream on first, and then the jam. It is quite clear, from this analysis, that the Cornish don't know how to make their food (and don't even get me started on how they've decided the fact their pasties have fallen over is a feature and not a bug).
On a (slightly) less piss-takey note, I once worked at a five star hotel as a pastry chef. Our executive chef was from Sweden, and once came to me saying, "You know this clotted cream we serve with scones, wouldn't it be better to have something a bit lighter, such as whipped cream or something?" I looked at him and said, "Chef, this is Devon. People come here for a Devon cream tea. A Devon cream tea has clotted cream. You can't change that." That was about the only time the muppet listened to me.
This is the way I prefer it, too, BUT putting the cream on first doesn't work as well if the scone is warm. The cream melts. So if the scones are warm, then and only then, I put the jam on first.
@@JRCSalter Wait... you worked with a Swedish chef who was a muppet???
That's fighting talk, right there. A pasty with the crimp on top is an abomination, like a little baked stegosaurus!
I suppose one way to solve that dispute is to eat it sideways like a taco
that way, both sides will be equally mad
Try stirring elderflower cordial into the clotted cream instead of rosewater - game changer! (especially if you've run out of rosewater) Also, here in Australia we have the famous lemonade scones - basically replace the milk in the scones with lemonade. Its a delicacy made famous by the Country Women's Association wherever they go. And the scones are light, airy and utterly scrumptious whatever you put on them. I fully approve of shaping the scone dough into a round, then slicing it like a pizza before baking. The triangles are soooo much better than rounds for loading up with toppings.
Also instead of rosewater or elderflower cordial, try orange-blossom water, or a dribble of pomegranate molasses
Like the fizzy soda lemonade or the lemon juice squash type drink?
@@veronicavatter6436 fizzy soda lemonade.
@@beabarber4300do I assume correctly or not , that it being fizzy is somehow important to the process, and not just for the flavour?
@@littlemy1773 The fizz does add a bit of acid and air bubbles to the mix, which helps react with self-raising flour to lighten the mix, but this isn't a huge difference imo. The real difference is in the flavour though.
I really like savoury cheese scones made with tomato juice instead of milk for the same reason. There are hundreds of scone recipies both savoury and sweet, the base recipie is very forgiving. My mother made scones with a mix of yoghurt and water and the scones were very light and tasty even without other flavours.
I first had clotted cream at the Edinburgh Castle...and was hooked from the first bite!! I described it as "if butter and whipped cream had a love child." lolol
I ended up making some myself (used small canning jars and they did freeze wonderfully). I've never tried the rose water and sugar variation but will now have to try that too!! Love, love, LOVE it!
As a Cornish person (Dydh da!) I HIGHLY recommend trying Roddas clotted cream ❤️ my Cornish granny also used to make us “thunder and lightening” which was just bread, clotted cream and treacle!
Can confirm Roddas Clotted Cream is the closest I have tasted to what we used to get in Plymouth when I was stationed there. Stupidly expensive for a small tub however definitely a worthy treat.
I got to go to Plymouth, England this summer and had a real cream tea with locally produced clotted cream. Let me tell you, my little Texan heart was absolutely shattered when I found out how difficult it would be to even make back here in the states. But I guess I’ll have to give it a go anyhow cuz I never had anything lovelier with strawberry jam on a scone (which is basically the same as a buttermilk biscuit) in my life. It’ll be worth the hassle
Thank you Max. My wife's family is British, and having clouted cream this year at American Thanksgiving as well as Christmas will be a treat for them, as well as for the Yanks in the family
Max really testing his luck with the witches in the first 15 seconds of a video
😂
No worries there friend, he's under the protection of the Guild of Kitchen Witches. We love him!
He's fine, if they get mad he can just bribe them with food. 😆🧙♀️🍛
@@ShanRenxin as a kitchen witch, I second this.
As a practicing Wiccan I can confirm he’s safe in my eyes.
Kaymak is definitely Turkish but also made in the ex-Yugoslavia - and possibly elsewhere in the Balkans, as a gastronomic remnant of Turkish invasions. It's also called kaymak in Srpski (Serbian language). You can find it in shops selling dairy products. It's typically eaten on bread as a spread replacing butter.
Kaymak drizzled with honey, a glass of tea and a simit - saves your day.
I'm not sure if it arrived everywhere by Ottoman Turks though. The founders of Bulgaria were Turkic,too.
fake kaymak (similar to kaymak I had in Slovenia): 8 oz cream cheese plus 1 stick unsalted butter, blended. Quite mild; I've bought kaymak in international grocers, from other places, which has a more "sour" flavor; but I really like this & it's very accessible.
I've been miffed that I never got to try scones with clotted cream when I was in the UK. And now I've come to the realization that it literally is just... pogačice with kajmak.
Next time I go to Serbia I have to try this. Man, ex-Yu countries have the answer to every single one of life's big questions, I swear.
@@alexfarkas3881Here in Vancouver there is a Serbian deli across the street from me. He's quite a character. From voivodeyanska sausage to kangaroo sausage to cevapi and other goodies. He has kefir. They do know how to eat extremely well.
As a Brit with Devonshire relatives I have eaten more than my fair share of clotted cream over the years! With that said I think you absolutely nailed why clotted cream is so delicious, and why with scones and jam it’s a British favourite. A terrific video, as always!
I just want to say, as an American, I have absolutely used ultra pasteurized cream to make clotted cream. I usually make it in a slow cooker by putting water at the bottom of the cooker and using a glass bowl to make something like a slow cooking double boiler, but, it absolutely works. You do not need to go hunting at specialty stores for pasteurized cream
How many hours did it take using the crockpot? I tried at Easter doing it in the oven. Hated that way but hot damn clotted cream was good!
My mom makes it sometimes with heavy cream from Stewarts in NY on stove.
I too have made delicious clotted cream with ultra pasteurized cream. I used the Chef John on Food Wishes recipe. Pretty much the same as what Max shows here.
I think Max was saying that the yeild of ultra pastorized is lower; not zero so he thinks its worth the extra time and money to find a lower level of pasturized.
I think it would take an experment to see for sure and a few hundred batches made with each.
But I also dont eat milk products of any kind, I find them all somwhere between pretty gross and abjectly horrifying and just enjoy hardtack guy eating old things and talk about history.
I was confused by that and it's nice to hear confirmation that UHT cream will work. The high temperature will denature the whey proteins, but that shouldn't be a problem at all. In fact since the original recipe says to scald the milk, that's the intent. Additionally, you are heating the cream to 175 F (80 C) which will also denature the proteins. I think a bigger issue is that a lot of cream has additives to thicken it (carageenen or guar gum). That *will* likely cause a problem since it doesn't allow the clotted cream to drain properly. There is probably a correlation between UHT cream and cream with thickeners. I wonder if he's repeating some received wisdom that has gotten a bit confused along the way.
I grew up in Somerset. Every year, our milkman took gift orders and my Mum always got a tub of Clotted Cream sent to Australia for my Uncle who had emigrated. I agree...the crust is the best part. I will definitely try this.
I remember waking up to the clink of milk bottles being placed on our step. Anyone remember when the cold would freeze the milk in the bottle, forcing the foil cap up? And beautiful Jack Frost patterns on the windows...
That's really nice of your Mum to do that for her brother :) He was likely too polite to mention that we have clotted cream available here (in Australia) too. I'm sure he enjoyed it all the more for having it sent with love from home. Lovely! :)
I remember the blue tits breaking the foil, then hanging head down in the bottle to drink the cream!
Such wonderful memories :) Just envisioning them made me smile;thank you for sharing
In France we have a saying "En mai ne te découvre pas d'un fil" (in May don't take off a single thread) which mean the same thing as "Ne'er cast a clout till May is out"
“En avril”, ne te découvre pas d un fil”( et non pas en mai)
@@pagano1905 Punaise oui X) je devais ne pas être bien réveillé, merci pour la correction
@@jean-baptisteemmanuelli8998 votre réponse à la mienne est parfaitement charmante ! Vous êtes plus que pardonné 😊
That recipe with the sugar and the rosewater has me thinking. When I was a tiny human, my grandmother would make this spread by making cinnamon and sugar into margarine (a very Appalachian recipe) and it was delightful, despite being margarine. I now want to try that same technique with clotted cream.
You can upgrade your grandmother's recipe by using butter instead of margarine.
Clotted cream will be even better of course.
Your Scottish accent is brilliant! Although the ‘May’ in that saying is regarding the May flower which needs to be in bloom before you pack away your winter clothes ☺️ edited to add I was born in Scotland and now live in Devon but had a Cornish grandmother so you can imagine my quandary when it comes to my favourite afternoon tea!
Max, I always enjoy the quality of your content. Never change your formula, never give in to fancy b-rolls or obnoxious background music. You are among the peak handful of creators in my book.
When Max said "I'm going to eat them all. I'm going to eat all of this." That came from a place of joy and happiness in his heart. Great video!
Clotted Cream is delicious on top of waffles but my little sister got Clotted Cream in her coffee when trying to order whipped cream in Spanish. She also kept using 2nd person instead of first!
As long as she doesn't accidentally insult someone's mom.
@@bonnieweeks7601 Why is Spanish for clotted cream yo mama??
Where did your sister get clotted cream? It's not like there's even a Spanish word for that.
@@annabizaro-doo-dah Hi Anna, that was my feeble attempt at humor. I feel like if I try to say something in another language I'll end up saying something insulting. I must work on my routine.
@@bonnieweeks7601 I think your humor was fine, and it's actually a valid point. I know a man who named his boat 'boat machine' in Vietnamese, but people thought it was hilarious because it sounded so similar to something rude.
!!! I love clotted cream. I’ve only ever had it once in some fancy state garden tea shop in one of the Carolinas (must be nearly twenty years ago now), and it’s been on my mind for AGES. No one I have ever spoken to (on the North American continent) have even heard of clotted cream, but I just had no idea how to even approach making it or buying it. Thank you for this video!
The Scots rhyme about casting clouts 'ere may is out refers to may blossom on hawthorn bushes not the month of May. May blossom only appears when it is windy and cold, often in March. Love your channel.
We lived in a rural part of Somerset (England) when I was a child (some 60 years ago), and I always remember one of my teachers quoting that rhyme. She said "clout" was an old term for a petticoat - basically saying not to skip any layers of underclothing until the end of May. Now I wonder whether she was right, or whether it does actually refer to any extra cloth.
This comes up a lot but the Hawthorn is only known as may blossom because it used to flower in May. It's flowering earlier these days due to changes in temperatures, so it doesn't really matter if it means the month or the flower because they were once the same thing.
My Scottish mother says, 'never cast a cloot til May be oot.' Now, here in New Zealand the may, which we call hawthorn comes out in November, and in my book, either way she is right.
@@ivonav3751I was told in my college Shakespeare class that “clout” does indeed mean cloth, generally in the sense of “rag, smallish piece of plain fabric.” A “dishclout” was a dishcloth, for example. So the “cast not a clout” part could be interpreted as “don’t take off any of your clothes, even the least rag,” until you see signs that the weather is genuinely warming up.
As far as I was aware, it was a northern English proverb, which is what the great majority of references I can find point to.
OMG you had me at clotted cream. We had the most wonderful tea experience while on vacation in Bath, UK. Our guide directed us to a small, out of the way, shop. We've yet to have anything that compared.
I love Bath!
Drop the shop name honey!
Bath is amazing. Having a bath in Bath in the spa is one of the best I’ve ever done.
@@gardeniagorgeous4232 I wish I could remember. sorry
We had part of our honeymoon in Bath, and it was the first time I'd ever had clotted cream. Nothing else has ever come close to that taste!
Max THANK YOU for knowing not to twist the cutter because it’ll stick the sides together! That’s exactly what my Southern grandmother told me about making biscuits. So many people get that step wrong and get biscuits that aren’t risen and flaky!
for my own part, i discovered Clotted Cream (or Nata) when i lived in Mexico City as a young adult. i then RE-discovered it when i lived with relatives in Madrid and Barcelona for one amazing summer in my mid-20's. i make several batches of homemade jams every springtime (usually eclectic blends of fruit such as Blueberry & Peach, or perhaps Kumquat & Baby Pineapple Marmalade); but i've always purchased the Clotted Cream from an upscale food market. i'm very much looking forward to making Clotted Cream from scratch for my husband and me - i can't imagine how in any way it won't be fabulous.
a farmer near where I grew up did a jam from peach and jalapeno. It's amazing on anything cheesy or creamy; might be a good combo to try with your clotted cream.
OMG! I want to try your jams, especially that Kumquat & Pineapple .... heaven!
Mrs Crocombe made scones in her latest video. Instead of cutting them out, she made a circle of dough large enough for 4 scones, and then scored them with a cross so that they could be broken apart after cooking. This is how my late mum made scones, and I always think that they make better scones.
Clotted cream with orange flower water is rather nice. Stirring honey into it also makes an interesting flavour.
I also think that raspberry or blackberry jam is better than strawberry.
I'm #teamcornwall as far as eating scones, it's easier to be greedy with the cream 😉
Would Love a crossover with Ms Crocombe and Max 😍
Kaymak (Turkish), qeshta (Arabic), sarsheer (farsi), malai (Pakistan/North India) are all the same thing basically. They are all a type of clotted cream.
kind of crazy that every culture has a different word for it, usually one country can get to claim it as their own and everyone else borrows the word from them
@@Ninja1Ninja2 this is the case in the Balkans, where we use the word Kajmak from Turkish, in Serbian, Bulgarian, etc etc etc
@@Ninja1Ninja2 not really when it comes to ubiquitous and basic foodstuff. like bread, preserves, and most basic derivatives of common ingredients -- like almost every culture has a form of sweet fermented berry/fruit drink (wine/cider), sweetened milk/yoghurt, preserved fruits and in this case preserved cream
OMG kaymak does taste similar to clotted cream!
Nestle sells ashta/ishta cream, but I’m not sure if they sell it in western countries too
Long ago, I went to Penzance, with the express purpose of standing in front of the house where the mother and aunt of the Brontes were born. I did! It was very exciting (it doesn't take much to excite me). It was windy, stormy and cloudy, and one of the nicest things I did that day in addition to "visiting" Elizabeth and Maria Branwell, was to stop in for a leisurely tea with clotted cream. Clearly, I had it in the Cornwall way.
Did you see any pirates?
@@black_rabbit_0f_inle805 No, but I saw Saint Michael's Mount in the misty distance!
This is such a nostalgic episode for me as a British person who loves clotted cream and baking. My grandma used to tell me stories of how she'd slurp the frothy warm cream off the top of the milk on a morning as a child. She lived on a farm in Wales as a child and it was her job to bring her mum a jug of milk every morning first thing after milking. She taught me to bake and scones were one of the first things she made with me. Cream tea/afternoon tea (which is what we actually call it usually in the UK, very rarely do we say high tea, a cream tea is just the scones and a pot of tea and afternoon tea also has little finger foods and pastries/cakes) is also one of my favourite treats of all time that I get whenever I go on holiday or need a little treat.
As a (former) resident of Devon, I can attest there to be a (friendly) point of contention as to who's clotted cream is better between Devon and Cornwall. To be honest, Cornish clotted cream is better than Devonshire Clotted cream, and Since I don't live in the UK anymore I can say that without worry of the pitchforks coming out 😜 I will however die on the hill of putting the cream first like a butter. But if you ever see a Cornwellian pass by while you eat, be sure to flip your scone upside down while eating it to evade detection.
Heresy 😂
This is freaky. Yesterday I thought “I gotta look up a clotted cream recipe, because I finally have an oven that can make it properly”. Today, you post this. GET OUT OF MY HEAD!! 😂
For those who live near the Amish you can usually buy fresh raw milk. As in milk that hasn't been heated or pasteurized.
Hi! I have actually milked a rabbit successfully before. It was for a very sad reason, she had lost her entire litter of kits, and was starting to show signs of mastitis. Believe it or not, it was exactly how you would milk a small goat, just with your fingertips instead. I assume a cat would be similar
Poor rabbit. Good thing you were able to help her.
This made me think of that Ben Stiller movie, Meet The Parents. I could imagine trying to milk a cat would be a risk to one's life. Lol. Or at least, to their fingertips.
Oh I’m so sorry about the kits . I loved my pet rabbits. 🐇
One of my favorite cat/kitten rescue channels on TH-cam has milked cats… likewise to help a recent mother overcome mastitis via clogged teats.
I adore clotted (clouted) cream! I haven't had it for way too many years. We have a local dairy farm nearby, and I think I'll go see if I can get some only once pasturized cream.
I love it when recipes are paired like this! My brain always goes to, "What do you do with the egg yolks? Or with the skimmed milk? Or with the whey?" Thank you for putting the bow on it for me, Max!
17:40 there’s so much space between them! Scones like to be cozy! They rise better when they’re all touching.
“Scones like to be cozy!”
I like you. ☺️❤
@@ladykiwi2946 awww thank you 💕💕💕
You cannot imagine how happy I am. I ate this in Iceland and it was delicious. But I never knew how to make it, because the guy was explaining he was making it 12 hours in the oven and I thought he was nuts. I will try to make it TODAY! Thank you Max!
I love it when cookbooks say "it must have a reasonable fire under it, but not too rash..."
How much is that in microwave buttons?
One or two settings above defrost i guess 😂
Not sure if you are joking, but microwave works just fine. The slow method was because of old heating methods. Just nuke it for like 5 minutes at a time and let it sit for 5 minutes. Do it for like half an hour and just watch for it to set.
@@sheepindustry9277 woosh
@@JaePlay Before you judge, this person may have unlocked clotted cream in a half hour. That deserves sharing.
@@JaePlayDude shared a world changing revolutionary tip on making clotted cream, and you call him out for 'missing a joke'. Spiderman has been dispatched, and he WILL be breaking all the eggs in your home.
I’ve tuned in to this channel since garam, but I just got on Afternoon Tea on TikTok. I hope ppl researching clotted cream come across your video. I have suggested it under some of her videos so hopefully she sees this!
В Турция и Сърбия, където е запазена традицията и днес, съм опитвала каймак и е много богат вкус. Той може да се използва и за солени ястия. Спомням си, че баба ми, когато вареше мляко, отделяше горния твърд слой и го оставяше в хладилника, но не зная какво е правила по-късно с него. Разказвала ми е, че той може да се съхранява дълго ако се посоли. Поздрави от България, Макс!
I started making clotted cream about 4 yrs ago and I love it. Now I make clotted cream cheesecake. It’s fantastic.
I wouldn't mind having that recipe, if you'd be okay with sharing.
Yes indeed. Would you be willing to share ?
Oooph, that's decadent! :)
For those in California, Smart and Final carries Alta Dena Dairy Whole Cream in ½ Gallons and it is only Pasteurized, not Ultra-Pasturized.
This episode reminded me of Episode 9 of BBC's Edwardian Farm. While the team is preparing for Empire Day, the historian learns how to make clotted cream. If you find it, it's around the 21 min mark and goes back and forth with other sequences. Fun to watch though and drool-worthy.
"I'm not worried of a witch's curse...... at the moment"
DUN DUN DUNNNNN!!!!
My great gran made clotted cream in a Dutch oven on top of the wood stove especially in the Autumn.
After she passed I tried a few times with fresh cows milk & it worked well until the Midwest states passed laws that diaries could not sell people fresh raw (unpasteurized) milk anymore.
I had a good friend that gave me some tips on how to adapt the making of this to a counter top toaster oven & it works well.
Clotted cream is a favorite & we like it better than butter on everything.
That's fascinating about the evening milk being higher-fat. It makes sense: fat helps with satiety, and a full calf isn't going to wake mama cow too early because it got hungry in the middle of the night.
One thing I love about Max Miller, is his facial expressions when he tries something really, really delicious. I don't need to wait for him to tell me. I just watch his reaction and I instantly know.
You can tell the rare occasions when he hates something too. Max’s expression while tasting the peanut butter and tomato soup in the School Lunch from the Great Depression episode cracks me up.
My favorite are the extremes. Extremely happy and also extremely “please never force me to eat food again” lmao.
I don’t need words, I feel the human emotions before he says anything.
I first had clotted cream about 30 years ago in Bath that was served in the Devon method. It seems to me that it's easier to get the clotted cream to spread more easily on the surface of a scone and dab jam on top than trying to spread the thick cream on slippery jam. That's my justification anyway 😉. I also love rosewater. When I make ice cream, I use the leftover egg whites to make meringue cookies and usually flavor them with rosewater. They often go well with the ice cream (especially coffee flavored).
I'm not sure why, but I've been debating making this comparison for some time. When I was but a wee tyke, maybe 8 or 10 years old, I loved watching the Galloping Gourmet with Graham Kerr. I never became a chef, but I did spend 35 years in the restaurant biz. Now, Tasting History with the lovely and talented Max Miller is...at long last....my replacement for Graham, and certainly a worthy...perhaps not replacement...but a worthy fellow to take up the torch that has finally been passed to a new generation.
Well done.
I remember watching the Galloping Gourmet!
I enjoyed watching Graham Kerr too, and yes - it was one of the foundation memories that inspired me to cook too. I also found it oddly amusing that Mr Kerr often seemed to enjoy the accompanying wine a little too much :)
He was lots of fun to watch.
yes he had a good show
Forget Cornish style and Devon style, Max’s video brings everyone to the garden and they’re like, “So sorry to disturb you.”
There's only one solution. Put the cream on one side of the scone, and put the jam on the other. Problem solved!
Devon is frankly correct
@@An_Onion No.
@@xander1052 Yes
As a Cornish, I will never forget the day Max prepared a cream tea incorrectly
(I'm joking btw, I'm just happy to see my home land get some attention lol)
After school, my job was to milk the house cow, Daisy. The pail of milk would go straight to Mum who strained it through a muslin cloth into a large aluminium pot and cooked it on the stove element on a low heat for I don't know how long. If there were no scones, the clotted cream went on a slice of bread sometimes with a red jam. The milk we drank, it was delicious. In NZ one can buy two-litre bottles of raw milk in the supermarkets, ideal for making clotted cream.
Clotted cream just in case of a Witch is a very smart reason to keep some on hand tbh 🍨🧙♀️
That’s as good a reason as any 😋
Thank you for this. It's midnight and my clotted cream has been baked 🎉. So excited to taste it after it cools. (I do have rose water ).
I just made English scones, and I've had to make clotted cream (because it's difficult to find in stores). But it's worth it.
So this is well timed!
I had a friend who was born in WW2 Hungary. He told me about an ingredient that his mother made that he called clotted cream but I think his method would have made more of a sour cream. Anyway, I'm allergic to dairy so I have to enjoy these things vicariously. Thanks for these wonderful videos.
I'm guessing he meant aludttej (and if so then yes, it is pretty different: it's something like a middle ground between yoghurt and cottage cheese).
@@vaspeter2600 I imagine aludttej would be very nice dolloped on a spicy-hot paprika goulash! I would eat that!! :)
@@CheeseWyrm People eat it just by itself, or maybe with a bit of bread, tbh. 😅 But hey, you can't hit the jackpot without trying new things.
I have dairy service. low temp pasteurization. I've had my cream separate in the fridge and got a fat cap that solidifi4d, that was so yummy, like butter, but no churn. I'll have to try this recipe
Devon and Cornwall fight over pixies as well. In the UK, it's customary to have friendly rivalry with your neighbouring town, county or city - ie Aberdeen is the next city up from Dundee - Aberdonians call Dundee 'Scumdee'. It even works with countries. The UK's closest foreign neighbour is France, we call the French 'frogs' because they eat frogs legs and they call us 'roast beef' because roast beef is our traditional meal.
Oui, "les rosbif!"
Similarly - the Aussies & the Kiwis, AND the Aussies & the English (and therefore probably the Kiwis & the English?) It's ok - it's the same as a loving, sibling rivalry.
In Iran we used to take heavy yogurt, and hang it in linen bags out in the snow, to drain. When the yogurt became as thick as possible out in the frosty night, then a black honey would be spooned through it.
What is a black honey? What does it taste and where does it come from? 😯
One happy thing I discovered the first time I made clotted cream that no one ever mentions in the videos I've seen on the subject is that it makes your kitchen smell amazing.
In Spain, we say "hasta el 40 de mayo / no te quites el sayo" (until May 40th, don't take off your coat) even though we are farther south than Scotland. Obviously, May doesn't have 40 days, but June doesn't rhyme with "sayo" so, there you have it. "Sayo" is an old kind of medieval coat, like a tunic.
So .... June 9th ?
@@CheeseWyrm More like "well past May" rather than any specific date.
To make a very light scone, coldness and little handling is your friend. Freeze and grate your butter and just mix it in. Quick, less handling, and good results. (Some people even chill the mixing bowl but that's up to you.)
I have always been interested in Clotted cream. This is fun to watch. Maybe I can finally make some. Any chance of covering Turkish delight? It would be a Narnia experience for sure!
In Turkey, we eat syrup based deserts with "kaymak" (künefe, baklava etc.). It lightens the heavy and sugary flavor of the desert. And also we eat "kaymak" with honey and bread in breakfasts. I recommend you to try it with honey and bread.
When I was very small on a dairy farm my mother would skim the top of the milk after the milking was done and make butter. I would have cream on my cereal. On Sundays we had home made jam, clotted cream and freshly baked scones. I am very old and very healthy.