Definition of Clotted cream and Cream Cheese
Do you know What is Clotted cream and Cream Cheese. If you are looking for the definition of Clotted cream and Cream Cheese or want to know what is Clotted cream and Cream Cheese?, 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 Cream cheese is a soft fresh unripened cheese with high fat content made from whole milk. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Cream Cheese 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 Cream Cheese has Creamy, Mild and Sweet flavor and a Fresh and Pleasant aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Cream Cheese is traced back to United States.