Did I make clotted cream?

[prasantrin]

I found an opened carton of cream in my fridge--well past it's best before date. I opened it (I've used old unopened cream before with no ill-effects), and found the cream had separated into solids and liquids, but the liquid part did not seem to have a spoiled flavour.

Did I accidentally make clotted cream? And can I use the liquids as one would use buttermilk?

Edited July 5, 2007 by prasantrin (log)

[Smithy]

If it tastes and smells all right, I'd say you're good to go. I'm too lazy to go check a reference, but I think clotted cream presupposes a heat source. I'd be more inclined to call the more solid part clabber or creme fraiche.

[gfron1]

I'm not too lazy

A few web definitions:

webexhibits.com says,

Or clabbered creme. A type of thick cream with a yellowish crust from the English counties of Devon and Cornwall. Clotted cream is an essential ingredient of a cream tea . It contains an average fat content of 63% (the minimum is 55%) and is produced by cooking full-fat milk over a bain-marie. Known as creme fraiche in France, racreme in Scandanavia, and in England and America as clabber cream. ("Clabber" is an archaic word for a cupboard or pantry.)

campcuisine.com says,

Clotted cream or Devonshire cream is made by slowly heating rich, unpasteurized milk to about 179F degrees and holding it that temperature for about an hour. A very thick, yellow layer of clots or coagulated clumps of cream forms on the top. It has a minimum fat content of 55 percent.

So your answer is 'no'. And for posterity's sake, here is what www.buyapersonalchef.com says about creme fraiche,

Crème Fraiche is made by mixing buttermilk, which has bacteria with cream and allowing it to sit at room temperature until it thickens.

[prasantrin]

Hmmm...so it seems I have none of the above! Well, since it doesn't taste spoiled, I'll do as Smithy suggests and give it a go. I'll try it on an evening when I don't have to be anywhere the next day, just in case I have some unpleasant side effects...

[gfron1]

If we can't figure out what it is, then maybe we can name it after you like they do new species..."Mom, pass me the prasantrin cream please"

[Tri2Cook]

I'm not as brave as you. I've found cream in that condition, poured off the liquid (smelled fine), poked and prodded at the solids (smelled fine too) and said "interesting" as I tossed it in the trash can. I'm curious to hear what you think about it (and curious to hear what you think about it the next morning as well ).

[andiesenji]

Very high butterfat (extra-heavy cream) will separate naturally if left undisturbed for a few days even if kept in the coldest part of the refrigerator.

I have used heavy cream (which holds better than lower fat non-cultured dairy products) several days past the "sell-by" date. Unless there is discoloration, pink, gray, green, etc., or an unpleasant sour smell, I use it and have never noticed any problems. Of course, I grew up on a farm using pasteurized but not homogenized milk and milk and cream intended for butter, cheese, etc., was left unrefrigerated (but in a very clean dairy room) to "clabber" or culture, which developed a "cheesy" smell that was not the soured smell of spoiled dairy.

Clotted cream is made by gently heating cream over very low heat for and extended period, until it develops a "crust" on the top and is very thick.

I recently used Trader Joe's heavy cream (in the plastic pint bottles) 20 days after the "sell-by" date and it was perfectly good. Trust your nose.