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!
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%.
"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.
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.
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.
Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.
BTW you eat all of the cream even the bit on top that looks buttery. I'm glad you've enjoyed your Cream Tea. If ever out of London, try the cafeterias at the farm shops. All jams and clotted cream are home made!
As I posted earlier, this is not breaking the US rules, commercial dairy products are allowed through customs. They do need to be kept cool during transport however. And in checked luggage.
Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.
The ubiquitous accompaniment for clotted cream is a scone, along with some jam, but the British specialty is also delicious with muffins and quick bread.
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.
Milk and cream importations are subject to quota. For updated information on fill levels, check the Quota Bulletins on the U.S. Customs and Border Protection website. Importations may also be subject to regulations of the Animal and Plant Health Inspection Service (APHIS).
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.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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