Definition of Bulgarian Yogurt and Clotted cream
Do you know What is Bulgarian Yogurt and Clotted cream. If you are looking for the definition of Bulgarian Yogurt and Clotted cream or want to know what is Bulgarian Yogurt and Clotted cream?, then this is where you will fetch your answers. Well, in simple terms Bulgarian Yogurt is a mildly sour tasting yogurt made from full fat fresh milk. The yogurt is made by using the strains of "Lactobacillus Bulgaricus"- a bacteria unique to Bulgaria. While Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". Both these products are unique in their own ways. Bulgarian Yogurt is a White colored dairy product and Clotted cream is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Bulgarian Yogurt bears Creamy flavor with a Sour smell aroma whereas Clotted cream has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Bulgarian Yogurt originated in Bulgaria, whereas origin of Clotted cream is traced back to Unknown.