Milk & Cream
Milk and milk products are nutritious food items containing numerous essential minerals and vitamins. Full fat, semi-skimmed and skimmed milk are available. Soya milk is also available and is very important to vegetarians as it has a high protein content and is rich in vitamins.
Butter milk is the liquid left over after producing butter from full cream milk by the churning process. It can be used for bread making and is also used in creamy soups.
Cream is available in many forms; double, whipping and single are most commonly used. Double cream is the richest and contains 48% butterfat, whipping cream contains between 30% and 40% and single cream contains between 10% and 12%.
Clotted cream is sourced mainly from the West Country and is delicious with strawberries, scones and fresh fruit etc. Clotted cream is made by allowing fresh, unpasterised milk to stand for around 12 hours, this is then gently heated to allow the cream to rise to the surface and form clots. Soured cream is a dairy produce made primarily from cream, to which bacteria derived from lactic acid are added. Crème Fraîche is a thinner form of soured cream and has the advantage of not becoming unstable when added to sauces due to its high fat content.