Find yourself at a traditional afternoon tea in England, and you'll have trays full of scones, bite-sized sandwiches, and small cakes served with jams and clotted cream. The clotted cream might be the one component that sounds unfamiliar to many in the United States because it's not easy to find an authentic version of the British condiment here. The thick white topping is mildly sweet and is made from milk that's been heated for several hours and then cooled until it thickens. Across the pond, unpasteurized milk is traditionally used, which is the reason why it's hard to find in the U.S.
As far as the legalities of buying real clotted cream in the U.S. go, it depends on what state you live in. Following a 1987 ruling from the Food and Drug Administration,the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention,raw milk can contain harmful bacteria and germs, whichcan be especially risky for certain individualslike those who are pregnant or elderly. However, because some claim the pasteurization process eliminates nutrients, others have taken a pro-raw milk stance.
Despite health risks, raw milk is becoming increasingly popular and has beenlegalized in several states.Iowa is one of the most recent states to legalize the sale of unpasteurized milk from small producers, having done so inJuly 2023. In California, Pennsylvania, Washington, and other states, unpasteurized milk is legal to sell at retail stores, but regulations vary by state. For example, California allows for the sale of raw butter and cream so you might find authentic clotted cream to try with ourclassic English scone recipe. In states like New York, Texas, and others, you can only buy raw milk directly from farms.
That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods. The difference is that these products are made with pasteurized milk, including the varieties that are made in England and sold here.
You can also make homemade clotted cream to use on your pastries. One technique is to pour cream into a baking dish,place it in the oven at a low temperature for up to 12 hours, chill, then separate the cream from the liquid. You can serve the clotted cream on fresh berries, muffins, scones, or other pastries.
Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.
It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!
Butter is classified in America as clotted cream for its high fat content. It has the same thickness and creamy taste to that as the clotted cream. Buy 3 or more & receive a 5% discount or 6 for a 10% discount!
Rodda's is now considered the most loved Cornish clotted cream brand in the world, being enjoyed from Land's End to John O' Groats and as far away as Australia and Asia. But thats not all… we also make other delciously rich and creamy products using the very best Cornish milk.
Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.
In 1998, "Cornish clotted cream" was registered as a Protected Designation of Origin (PDO) under European Union law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55%.
So if you're unable to find clotted cream, don't feel like making your own, or want to try something different, whipped cream, mascarpone cheese, and coconut cream are all fine substitutes. Each of these options provides a creamy texture and can be enjoyed with scones and desserts.
Clotted cream has the richness of butter but the creaminess of whipped cream. As my colleague Anya put it, "it's everything you love about whipped cream, but better because it's thick." It's thick enough to sit on top of a scone rather than sink in; in that way, it creates the perfect bed for a layer of jam.
Its fat content is approximately half that of clotted cream, however, at around 30%, so it lacks that rich, dense texture, and is best if you're looking for a lighter option. Mascarpone, with a fat content of between 45-55%, is the only dairy product that comes close to the luxurious texture of clotted cream.
An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.
"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.
How is clotted cream kept cool during transit? We leave the cream blast frozen until dispatch, and send it in an insulated packet with an ice pack. This allows the cream to thaw slowly during transit, and upon arrival it should be placed in a refrigerator as soon as possible.
The rules are the rules. While you might argue that a one-person portion of chicken and mushroom bears less threat to the safety of your fellow passengers than a lighter, liquid is liquid. Well, 101ml or more of liquid. The same goes for mascara, clotted cream and of course, water.
You are allowed to bring a quart-sized bag of liquids, aerosols, gels, creams and pastes in your carry-on bag and through the checkpoint. These are limited to travel-sized containers that are 3.4 ounces (100 milliliters) or less per item.
Prohibited or restricted items may include meats, fresh fruits and vegetables, plants, seeds, soil and products made from animal or plant materials. For generally allowed food items please visit USDA Animal and Plant Health Inspection Service.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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