Clotted cream

Clotted cream is a dairy ingredient obtained through the controlled coagulation of milk cream. It is characterized by its thick and slightly grainy texture, similar to a creamy yogurt, and has a mild acidic flavor that adds depth and richness to various recipes.

This product is common in various traditional cuisines and its preparation usually involves fermentation through bacterial cultures that allow the fat and proteins in the cream to thicken and acquire that characteristic texture. Clotted cream is especially popular in Eastern Europe and some regions of Latin America, where it is used in both sweet and savory preparations.

Regarding its properties, it is an excellent source of healthy fats, proteins, and fat-soluble vitamins such as A and D. Furthermore, its fermentation process facilitates the digestion of lactose, so it may be better tolerated by people with some degree of dairy intolerance. It adds creaminess and a slight acidic touch that balances creamy dishes, sauces, dressings, desserts, and side dishes.

In different regions of Latin America, clotted cream can be found under different names, including:

• Crema ácida (Mexico, Central America)
• Crema fresca (Mexico, some South American countries)
• Crema agria (Chile, Argentina)
• Queso crema agrio (occasional term in some areas)

This ingredient is ideal for enriching recipes for soups, stews, dips, and baked goods, providing a creamy texture and an acidic touch that enhances flavors.