Definition of Clotted cream and Sour cream
Do you know What is Clotted cream and Sour cream. If you are looking for the definition of Clotted cream and Sour cream or want to know what is Clotted cream and Sour cream?, 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
- Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria.
- The bacterial culture, which is introduced either deliberately of naturally, sour and thickens the cream.
Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Sour cream 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 Sour cream has Sour flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Sour cream is traced back to Europe, Greece, Italy.