Definition of Clotted cream and Bulgarian Yogurt
Do you know What is Clotted cream and Bulgarian Yogurt. If you are looking for the definition of Clotted cream and Bulgarian Yogurt or want to know what is Clotted cream and Bulgarian Yogurt?, 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 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. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Bulgarian Yogurt 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 Not Available flavor with a Not Available aroma whereas Bulgarian Yogurt has Creamy flavor and a Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Bulgarian Yogurt is traced back to Bulgaria.