Definition of Khoa and Clotted cream
Do you know What is Khoa and Clotted cream. If you are looking for the definition of Khoa and Clotted cream or want to know what is Khoa and Clotted cream?, then this is where you will fetch your answers. Well, in simple terms Khoa While 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". Both these products are unique in their own ways. Khoa is a colored dairy product and Clotted cream 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. Khoa bears flavor with a aroma whereas Clotted cream has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Khoa originated in Indian Subcontinent, whereas origin of Clotted cream is traced back to .