Definition of Clotted cream and Amasi
Do you know What is Clotted cream and Amasi. If you are looking for the definition of Clotted cream and Amasi or want to know what is Clotted cream and Amasi?, then this is where you will fetch your answers. Well, in simple terms 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". While In simple terms, Amasi is the bacterial fermentation of milk which is often sweetened or flavored. Both these products are unique in their own ways. Clotted cream is a colored dairy product and Amasi is White 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. Clotted cream bears flavor with a aroma whereas Amasi has Sour flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in , whereas origin of Amasi is traced back to Africa.