There is no clotted cream in the US.
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@futurebird yeah, I get pasteurized milk from a local dairy and it's amazing. I assume it's fresheness and non-homogenization
I do not get that not wanting pasteurization. Have these people ever seen a cow?
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I do not get that not wanting pasteurization. Have these people ever seen a cow?
@futurebird
not close for sure -
Pasteurization isn't the problem. It's *homogenization* (and maybe "ultra" pasteurization too.)
But, you will not find people passionate about their hate for homogenized milk. Homogenized milk just "looks better" and you can more easily find probably dangerous unpasteurized milk than nonhomogenized.
Anyway, you don't need "raw" milk to make clotted cream. Just "cream top" with regular pasteurization. 2/2
Excerpt from: How Dairy Shaped the US Psyche
@futurebird Could be demand? It’s a big deal in some countries’ cuisines, less so Im this part of the world?
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@futurebird Could be demand? It’s a big deal in some countries’ cuisines, less so Im this part of the world?
Correction: The first laws were to stop a tuberculosis outbreak. It was effective. This was when milk additives were a problem and the food was just... dangerous.
later...
There was a law that made raw millk illegal to sell over state lines, but that came long long after people had already stopped buying "cream top" milks and only impacted a few people who have been mad about it ever since.
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I do not get that not wanting pasteurization. Have these people ever seen a cow?
@futurebird @platypus I love the idea of every milk consumer needing to tour a milking barn. My grandfather was a dairy farmer and... it's gross in there. And udders aren't exactly surgically cleaned.
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Pasteurization isn't the problem. It's *homogenization* (and maybe "ultra" pasteurization too.)
But, you will not find people passionate about their hate for homogenized milk. Homogenized milk just "looks better" and you can more easily find probably dangerous unpasteurized milk than nonhomogenized.
Anyway, you don't need "raw" milk to make clotted cream. Just "cream top" with regular pasteurization. 2/2
Excerpt from: How Dairy Shaped the US Psyche
@futurebird there's a local dairy that sells cream top milks out here, was quite surprised when I took a bottle home and it didn't pour
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Unseparated cane sugar sold in chunks.
Good for dissolving in strong assamica.
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There is no clotted cream in the US. Much like "The Mammoth Cheese" I think this is one of the things that makes this country... different.
If you ask "why is there no clotted cream?" people will say "because they made raw milk ILLEGAL" and get all upset and make up conspiracies, but... this never made sense to me.
Mammoth Cheese Theory:
https://sauropods.win/@futurebird/1158511255025199561/
@futurebird pasteurized but not homogenized whole milk is common in the Western states—cities, suburbs and rural areas, usually from smaller dairies, often sold in glass bottles
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Pasteurization isn't the problem. It's *homogenization* (and maybe "ultra" pasteurization too.)
But, you will not find people passionate about their hate for homogenized milk. Homogenized milk just "looks better" and you can more easily find probably dangerous unpasteurized milk than nonhomogenized.
Anyway, you don't need "raw" milk to make clotted cream. Just "cream top" with regular pasteurization. 2/2
Excerpt from: How Dairy Shaped the US Psyche
@futurebird ultra-pasteurized milk just won’t make yogurt or cheese, but makes a great cappuccino
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@futurebird pasteurized but not homogenized whole milk is common in the Western states—cities, suburbs and rural areas, usually from smaller dairies, often sold in glass bottles
It's really fancy in NYC and you have to go to a fancy grocery to find it.
Worth it for a nice treat though. It really does taste better IMO.
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