Definition of Clotted cream and Soured Milk
Do you know What is Clotted cream and Soured Milk. If you are looking for the definition of Clotted cream and Soured Milk or want to know what is Clotted cream and Soured Milk?, 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 Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. Both these products are unique in their own ways. Clotted cream is a colored dairy product and Soured Milk is 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 Soured Milk has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in , whereas origin of Soured Milk is traced back to Africa.