How To Make 17th Century Clotted Cream - A History 

There were a few things I cut from this video (it was getting long) which I'll be sharing in the next newsletter, so if you haven't signed up, you can do so at www.tastinghistory.com/newsletter

Max, the odds of being in danger of a witch's curse is low, but never zero.

I'm American (in Phoenix, Max!), but my mom was English. I still remember her face when a relative in Liverpool mailed her a small jar of clotted cream. She made a batch of scones, and spread a bit on, with some homemade strawberry jam. Her expression was one of sheer delight, pure pleasure, mixed with nostalgia. How I wish she were still here. I'd love to make her now 90-year-old self a batch of clotted cream. Thank you for this, Max. Just wonderful. 💕

I was born on a farm in Devon over 70yrs ago and helped my mother make clotted cream regularly. It is still my favourite treat. I'm glad you understand the correct way to eat a cream tea is the Devon way! This can be quite a contentious topic even today. Apologies to my Cornish friends who hopefully will come to see the error of their ways soon.

This recipe perfectly explains the saying "Crème de la crème", very cool.

So fun tidbit. Milk is fattier at night because it’s higher in calories and is meant to help a baby (cow, human, whatever milk drinker you got) to get to sleep. It also tends to have more hormones like melatonin which help set up the baby’s internal clock.

I know making clotted cream the traditional way takes forever and can be very finicky. I wanted to pass on a very easy and fast method to make it. I've done this 4 times now and it's foolproof. Homemade clotted cream (credit: Tales From The Kitchen Shed blog) Ingredients 3 cups or 750ml heavy cream 2 tbsp or 30g of unsalted butter Eauipment a heavy-bottomed, large and wide saucepan or sauté pan Wooden spoon or silicone spatula Large, shallow baking dish (ceramic or glass) 1. Pour cream in pan, add the butter. 2. Place pan over a low to medium heat and stir constantly until it reaches a simmer. DO NOT let it boil. 3. Continue to stir to make sure the cream does not catch on the bottom of the pan. Don't leave it unattended. (This will give you a good arm workout.) 4. Let it reduce by half - roughly 20 minutes. * 5. When it's reduced, pour into the baking dish and refrigerate it for at least 3 hours, but ideally overnight. *while you stir continuously, it won't feel like anything is happening, then all of a sudden it thickens up. This happens quite fast. Try not to let the cream reduce by more than half, or it will not be as spreadable but it's still amazing. This will keep for 7 days in the fridge in an airtight container. Once opened, use within 3 days. Enjoy! Hopefully this comment will be noticed. I think everyone should have clotted cream in their life at least once.

In Mongolia we call it Өрөм/Urum. When they make it overnight and fresh urum in the morning with toast or just plain slice of bread is heaven. I've been living in the States for 15 years, and when i discovered that Clotted cream is basically an Urum it was like an Eureka moment lol

Some twenty five years ago, when my mum was pregnant with my younger brother and she was in the hospital, I was home alone for two days. Before he left to join my mum at the hospital my dad showed me how to make cream sandwiches: take two slices of bread, cut off the edges, lightly toast them, then take the clotted cream he had prepared from like five liters of milk (we used to have fresh milk delivered by our local dairy farm), smear it on one slice, sprinkle some walnuts, put some honey on the other slice, join and eat. Still remember how I made my first clotted cream sandwich, I added some chocolate syrup to really pack on the sweet!

Being Swedish and in no way an authority on scones, I’ve always felt that the consistency of the scone toppings are what decides what order they should go on. If you’re having thick clotted cream, it should go first. If you’re having light whipped cream, the jam makes more sense to put first. But I guess that’s just my IKEA-trained mind preferring structural integrity 😂

I love how even medieval people knew "yeah this stuff is not good for the body but damn is it extremely tasty".

My father just moved in with us. He talked at length about clotted cream...now I can make it for him! Thank you!

American girl here, weighing in! I make clotted cream overnight, instead of during the day. I put the cream in the oven around 7:00 pm, and when I wake up the next day…it’s ready to cool, remove the clotted cream & refrigerate. You don’t need any sugar, the buttery goodness is absolutely perfect! ❤️

My granny from Devon always made her own clotted cream from Jersey or Guernsey milk (higher fat content). She'd simmer it over a very low gas with a simmer plate overnight. She'd then skim off the clotted cream once it had set in the fridge. Being v frugal she'd use the skim milk to make junket. Junket is again a very old British dish, normally eaten as a dessert and it's that skim milk, thickened with rennet, and served with a sprinkle of sugar and grating of nutmeg or sometimes chocolate.

'May', in this context, refers to hawthorn, not the month. 'Out' means 'started to flower'. So the saying means: don't take off your winter clothes until the hawthorn is flowering. The English saying is: Cast ne'er a clout til May be out.

I’m really pleased to see this, as a native of rural Devon, clotted cream and scones are still very much part of farming life, my mother will still make it almost weekly. She will put the kettle on the Aga to make tea, and whilst that’s on the go she will make scones, never using scales or a recipe, bung them in the Aga, and by the time the tea is brewed and poured, the scones will be ready to eat straight from the oven. They are perfect every time. Oh, and always cream on first, jam on top!

What I love about this channel is that it teaches history without it being entirely about war, which seems to completely dominate mainstream history discussions. There is some discussion of war, to be sure, but “what did they eat?” defines so many cultures.

Made some Clotted Cream a few years ago and turned it into Fudge. Was the most amazing Fudge Ive ever had in my life.. Nothing has come close since. Going to have to make it again :)

When we visited the Bocastle Witchcraft Museum in Cornwall a few years ago, we had scones with clotted cream and strawberry jam with tea at a little tea shop right next to it in the cove. We sat outside, and I remember the strawberries were huge! At one point, some ravens showed up, so of course, we shared it all with them! What a marvelous magical witchy afternoon! The Bocastle Witches were famous for selling the best and strongest wind spells to the sailors. Thanks for reminding me of that lovely memory!

I use a cream scone recipe that is absolutely fantastic! I discovered it when I was trying to teach my autistic grandson to make scones. He had issues with the texture of the butter and flour on his hands, so I went searching. He became a wonderful scone maker! He's 17 now and at Job Corps taking their culinary arts program.

Why did the Devon-Cornwall music festival fail? They couldn’t agree whether The Cream or The Jam went first.

I'm currently sitting in my bed with COVID on top of my lung disease and this channel and a few other have been an absolute gem of comfort.... Keep it up, max!!

Proper job on the cream! My gran on the Cornish side of the family used to say (mostly jokingly) that you should never trust someone who hides the cream under the jam - who knows what else they're hiding :D A lot of ice cream manufacturers in the south west UK use clotted cream as a base for their ice cream and it's amazing.

TIP: When you make clarified butter (ghee) and collect the foam dont put it away. Its verry delicious ! Like concetrated milk but in form of a butter. Sorry for my english ;)

Thank you for clearing up the clotted cream mystery. I live in New Zealand and have never seen it but it is often mentioned in English media. Also, in my 68 years of making and eating scones I have never seen eggs in a scone recipe. I had planned to make scones tomorrow for my daughter and granddaughter so I might try an egg or two. Thank you again.

My dad is from England, and I grew up visiting England quite often. Clotted cream is very lovely, and I'm glad that we've started being able to get ahold of it here in America at nicer grocery stores. One of the really interesting things related to clotted cream comes from the trip that I took to England last year with my family. One of the places we visited was the Lanhydrock manor house down in Cornwall, and in the kitchens (which you would have a real blast at, Max), they had a room with a bench where you would set wide pans of cream in purpose-made holes for them, and then it would circulate steam into the area under the pans in order to make enough clotted cream to keep up with the demands of the fine household.

Max really testing his luck with the witches in the first 15 seconds of a video

Delicious stuff! For those wondering about the "cabbage cream" in one of the recipes shown: "Take twenty five Quarts of new Milk, set it on the fire till it be ready to boil, stir it all the while that it creams not, then pour it into twenty several Platters so fast as you can, when it is cold, take off the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a Cabbage, crumpled one upon another, do thus three times, and between every Layer you must mingle Rosewater and Sugar mingled thick, and laid on with a Feather."

Clotted cream reminds me of my grandmother who passed about a year ago. She would make the biggest most buttery scones and serve them with clotted cream. Love you granny!

I'm 56 and I started making scones 40 years ago. I was never happy with them and the never rose properly. Imagine my astonishment when 4 months back, I finally learned about not twisting the scone cutter. I finally made a batch I was proud of.

I toured the UK with my professional caliber choir, and we spent a few days in Devonshire. LOVED it! My favorite place in England! We did an impromptu sing at Chatsworth House (the house used a Mr. D’Arcy’s house in the PBS version of PRIDE AND PREJUDICE). I had clotted cream while there, and there found bliss!

A roommate of ours did deliveries for a wholesale farm and had a bunch of low temp pasturized milk and cream that ended up not being needed by the client. It was still good stuff so she brought it back figuring I could do something with it. 10 gallons of the milk and 20 quarts cream. The milk was excellent and lasted far longer than I expected, and the cream became ganaches and soups and yes, so much clotted cream. Oh god, the clotted cream. I've never made it since, because sourcing the cream is tricky (and probably even stupider expensive now), and because the best way to avoid temptation is to just not let it in the door.

This recipe is only ONE INGREDIENT, causes you to finish chores while making it, AND you can eat it in multiple ways!? Truly clotted cream is the cream of the crop❤ Edit: And we get the recipe for scones!! This is definitely something im going to try and make, thanks Max!

Thank you Max. My wife's family is British, and having clouted cream this year at American Thanksgiving as well as Christmas will be a treat for them, as well as for the Yanks in the family

Hello Max, I was raised on a farm years ago. We did milk the cows by hand. And it is true that milking cows in the evening would produce more fat rising from the milk. To make the cream you are using we had a hand-operated milk separator that was used, that is how we had cream over cream.

I had homemade scones with clotted cream and lemon curd just last week, and it was so good.

We used rosewater in baking at a living historical museum (Early 1800's) and it was so subtle and distinct. It was standard flavoring for sweet bakes before vanilla extract became easy and affordable. The other flavor I loved was sweet caraway cookies- unusual today because we're so accustomed to caraway being in savories.

Try stirring elderflower cordial into the clotted cream instead of rosewater - game changer! (especially if you've run out of rosewater) Also, here in Australia we have the famous lemonade scones - basically replace the milk in the scones with lemonade. Its a delicacy made famous by the Country Women's Association wherever they go. And the scones are light, airy and utterly scrumptious whatever you put on them. I fully approve of shaping the scone dough into a round, then slicing it like a pizza before baking. The triangles are soooo much better than rounds for loading up with toppings.

I got to go to Plymouth, England this summer and had a real cream tea with locally produced clotted cream. Let me tell you, my little Texan heart was absolutely shattered when I found out how difficult it would be to even make back here in the states. But I guess I’ll have to give it a go anyhow cuz I never had anything lovelier with strawberry jam on a scone (which is basically the same as a buttermilk biscuit) in my life. It’ll be worth the hassle

We are Devonian, and my dad always says, Jersey cows are the best for it 😊 clotted cream fudge was one of my favourites!

When Max said "I'm going to eat them all. I'm going to eat all of this." That came from a place of joy and happiness in his heart. Great video!

"I'm not worried of a witch's curse...... at the moment" DUN DUN DUNNNNN!!!!

Ive made it several times with ultra-pasteurized heavy cream. I just baked it overnight and later through the morning, usually start it at ~8p and pull it around 10-12 and let it sit for a full day in the fridge. You get very little residual milk but that's expected. I recommend freezing portions in a silicone ice tray so you can turn out a portion at a time because it is definitely calorically dense. Makes an excellent cake frosting alternative IMO if you are being super indulgent with fresh fruit.

This is freaky. Yesterday I thought “I gotta look up a clotted cream recipe, because I finally have an oven that can make it properly”. Today, you post this. GET OUT OF MY HEAD!! 😂

This I've made, and exactly the way Max did. Comes out perfect every time. And I was wondering what he was going to do with the liquid you pour off, because I always use it to make scones. And then that's also what Max did! Woo! I have found the right sort of cream for clotting at Wegmans, and at Lidl, if that's helpful for anybody.

I first had clotted cream at the Edinburgh Castle...and was hooked from the first bite!! I described it as "if butter and whipped cream had a love child." lolol I ended up making some myself (used small canning jars and they did freeze wonderfully). I've never tried the rose water and sugar variation but will now have to try that too!! Love, love, LOVE it!

One of my cats just passed away and I’ve been dealing with some really intense depressive episodes because of it but watching Tasting History always makes me feel better.

Your Scottish accent is brilliant! Although the ‘May’ in that saying is regarding the May flower which needs to be in bloom before you pack away your winter clothes ☺️ edited to add I was born in Scotland and now live in Devon but had a Cornish grandmother so you can imagine my quandary when it comes to my favourite afternoon tea!

You cannot imagine how happy I am. I ate this in Iceland and it was delicious. But I never knew how to make it, because the guy was explaining he was making it 12 hours in the oven and I thought he was nuts. I will try to make it TODAY! Thank you Max!

As a Cornish person (Dydh da!) I HIGHLY recommend trying Roddas clotted cream ❤️ my Cornish granny also used to make us “thunder and lightening” which was just bread, clotted cream and treacle!

I'm Devonian, and my mate is Cornish. I've lost count of the amount of arguments we have about this. Of course, the sensible way is to put the cream on first, because it generally has more structure than a good quality jam. You try to spread thick clotted cream onto a jam, you're likely to just push the jam to the side, whereas, you can get a more even coating of both heavenly substances by putting the cream on first, and then the jam. It is quite clear, from this analysis, that the Cornish don't know how to make their food (and don't even get me started on how they've decided the fact their pasties have fallen over is a feature and not a bug).

As a Brit with Devonshire relatives I have eaten more than my fair share of clotted cream over the years! With that said I think you absolutely nailed why clotted cream is so delicious, and why with scones and jam it’s a British favourite. A terrific video, as always!

That recipe with the sugar and the rosewater has me thinking. When I was a tiny human, my grandmother would make this spread by making cinnamon and sugar into margarine (a very Appalachian recipe) and it was delightful, despite being margarine. I now want to try that same technique with clotted cream.

The Scots rhyme about casting clouts 'ere may is out refers to may blossom on hawthorn bushes not the month of May. May blossom only appears when it is windy and cold, often in March. Love your channel.

Max THANK YOU for knowing not to twist the cutter because it’ll stick the sides together! That’s exactly what my Southern grandmother told me about making biscuits. So many people get that step wrong and get biscuits that aren’t risen and flaky!

OMG you had me at clotted cream. We had the most wonderful tea experience while on vacation in Bath, UK. Our guide directed us to a small, out of the way, shop. We've yet to have anything that compared.

I grew up in Somerset. Every year, our milkman took gift orders and my Mum always got a tub of Clotted Cream sent to Australia for my Uncle who had emigrated. I agree...the crust is the best part. I will definitely try this. I remember waking up to the clink of milk bottles being placed on our step. Anyone remember when the cold would freeze the milk in the bottle, forcing the foil cap up? And beautiful Jack Frost patterns on the windows...

!!! I love clotted cream. I’ve only ever had it once in some fancy state garden tea shop in one of the Carolinas (must be nearly twenty years ago now), and it’s been on my mind for AGES. No one I have ever spoken to (on the North American continent) have even heard of clotted cream, but I just had no idea how to even approach making it or buying it. Thank you for this video!

Kaymak is definitely Turkish but also made in the ex-Yugoslavia - and possibly elsewhere in the Balkans, as a gastronomic remnant of Turkish invasions. It's also called kaymak in Srpski (Serbian language). You can find it in shops selling dairy products. It's typically eaten on bread as a spread replacing butter.

Clotted Cream is delicious on top of waffles but my little sister got Clotted Cream in her coffee when trying to order whipped cream in Spanish. She also kept using 2nd person instead of first!

In France we have a saying "En mai ne te découvre pas d'un fil" (in May don't take off a single thread) which mean the same thing as "Ne'er cast a clout till May is out"

Long ago, I went to Penzance, with the express purpose of standing in front of the house where the mother and aunt of the Brontes were born. I did! It was very exciting (it doesn't take much to excite me). It was windy, stormy and cloudy, and one of the nicest things I did that day in addition to "visiting" Elizabeth and Maria Branwell, was to stop in for a leisurely tea with clotted cream. Clearly, I had it in the Cornwall way.

Mrs Crocombe made scones in her latest video. Instead of cutting them out, she made a circle of dough large enough for 4 scones, and then scored them with a cross so that they could be broken apart after cooking. This is how my late mum made scones, and I always think that they make better scones. Clotted cream with orange flower water is rather nice. Stirring honey into it also makes an interesting flavour. I also think that raspberry or blackberry jam is better than strawberry. I'm #teamcornwall as far as eating scones, it's easier to be greedy with the cream 😉

Max, I always enjoy the quality of your content. Never change your formula, never give in to fancy b-rolls or obnoxious background music. You are among the peak handful of creators in my book.

Hi! I have actually milked a rabbit successfully before. It was for a very sad reason, she had lost her entire litter of kits, and was starting to show signs of mastitis. Believe it or not, it was exactly how you would milk a small goat, just with your fingertips instead. I assume a cat would be similar

for my own part, i discovered Clotted Cream (or Nata) when i lived in Mexico City as a young adult. i then RE-discovered it when i lived with relatives in Madrid and Barcelona for one amazing summer in my mid-20's. i make several batches of homemade jams every springtime (usually eclectic blends of fruit such as Blueberry & Peach, or perhaps Kumquat & Baby Pineapple Marmalade); but i've always purchased the Clotted Cream from an upscale food market. i'm very much looking forward to making Clotted Cream from scratch for my husband and me - i can't imagine how in any way it won't be fabulous.

This is such a nostalgic episode for me as a British person who loves clotted cream and baking. My grandma used to tell me stories of how she'd slurp the frothy warm cream off the top of the milk on a morning as a child. She lived on a farm in Wales as a child and it was her job to bring her mum a jug of milk every morning first thing after milking. She taught me to bake and scones were one of the first things she made with me. Cream tea/afternoon tea (which is what we actually call it usually in the UK, very rarely do we say high tea, a cream tea is just the scones and a pot of tea and afternoon tea also has little finger foods and pastries/cakes) is also one of my favourite treats of all time that I get whenever I go on holiday or need a little treat.

Clotted cream just in case of a Witch is a very smart reason to keep some on hand tbh 🍨🧙‍♀️

One thing I love about Max Miller, is his facial expressions when he tries something really, really delicious. I don't need to wait for him to tell me. I just watch his reaction and I instantly know.

I’ve tuned in to this channel since garam, but I just got on Afternoon Tea on TikTok. I hope ppl researching clotted cream come across your video. I have suggested it under some of her videos so hopefully she sees this!

Forget Cornish style and Devon style, Max’s video brings everyone to the garden and they’re like, “So sorry to disturb you.”

I adore clotted (clouted) cream! I haven't had it for way too many years. We have a local dairy farm nearby, and I think I'll go see if I can get some only once pasturized cream. I love it when recipes are paired like this! My brain always goes to, "What do you do with the egg yolks? Or with the skimmed milk? Or with the whey?" Thank you for putting the bow on it for me, Max!

Fun fact: Clotted cream is a staple in the Egyptian countryside. People usually eat it with bread or feteer (a layered, flaky, buttery flat pastry) and honey or jam. In Egypt, traditionally they use water buffalo milk, which is even richer than cow milk and yields a lot more cream.

I like that Max included the Scottish pronunciation of “scone” with this video.

I love it when cookbooks say "it must have a reasonable fire under it, but not too rash..." How much is that in microwave buttons?

This episode reminded me of Episode 9 of BBC's Edwardian Farm. While the team is preparing for Empire Day, the historian learns how to make clotted cream. If you find it, it's around the 21 min mark and goes back and forth with other sequences. Fun to watch though and drool-worthy.

I had a friend who was born in WW2 Hungary. He told me about an ingredient that his mother made that he called clotted cream but I think his method would have made more of a sour cream. Anyway, I'm allergic to dairy so I have to enjoy these things vicariously. Thanks for these wonderful videos.

Max is such a delight! Sometimes I lose track of his videos for a few months (despite having subscibed!), but then he pops up again. Clotted cream ❤ yum.

As a (former) resident of Devon, I can attest there to be a (friendly) point of contention as to who's clotted cream is better between Devon and Cornwall. To be honest, Cornish clotted cream is better than Devonshire Clotted cream, and Since I don't live in the UK anymore I can say that without worry of the pitchforks coming out 😜 I will however die on the hill of putting the cream first like a butter. But if you ever see a Cornwellian pass by while you eat, be sure to flip your scone upside down while eating it to evade detection.

Kaymak (Turkish), qeshta (Arabic), sarsheer (farsi), malai (Pakistan/North India) are all the same thing basically. They are all a type of clotted cream.

“Milking” the cow, not “squeezing”! Lol. It was pretty endearing all the same. I kept imagining someone giving the cow a huge hug and trying to get the milk out that way. Granted, that would be a lovely way to get milk from a cow, if only it would work!

After school, my job was to milk the house cow, Daisy. The pail of milk would go straight to Mum who strained it through a muslin cloth into a large aluminium pot and cooked it on the stove element on a low heat for I don't know how long. If there were no scones, the clotted cream went on a slice of bread sometimes with a red jam. The milk we drank, it was delicious. In NZ one can buy two-litre bottles of raw milk in the supermarkets, ideal for making clotted cream.

I started making clotted cream about 4 yrs ago and I love it. Now I make clotted cream cheesecake. It’s fantastic.

We were told the May in Cast ner clout refers to the blossom of the Hawthorne tree. Also known as may blossom. It is a more accurate indication of the beginning of the good weather. The Hawthorne is central to many myths across the UK and Ireland, including being the home of fairies, there are still lots of single trees causing obstructions in fields which farmers refuse to chop down for fear of upsetting the little people.

I have always wanted to try clotted cream! I'm excited.

I just want to say, as an American, I have absolutely used ultra pasteurized cream to make clotted cream. I usually make it in a slow cooker by putting water at the bottom of the cooker and using a glass bowl to make something like a slow cooking double boiler, but, it absolutely works. You do not need to go hunting at specialty stores for pasteurized cream

17:40 there’s so much space between them! Scones like to be cozy! They rise better when they’re all touching.

В Турция и Сърбия, където е запазена традицията и днес, съм опитвала каймак и е много богат вкус. Той може да се използва и за солени ястия. Спомням си, че баба ми, когато вареше мляко, отделяше горния твърд слой и го оставяше в хладилника, но не зная какво е правила по-късно с него. Разказвала ми е, че той може да се съхранява дълго ако се посоли. Поздрави от България, Макс!

That's fascinating about the evening milk being higher-fat. It makes sense: fat helps with satiety, and a full calf isn't going to wake mama cow too early because it got hungry in the middle of the night.

For those who live near the Amish you can usually buy fresh raw milk. As in milk that hasn't been heated or pasteurized.

I have always been interested in Clotted cream. This is fun to watch. Maybe I can finally make some. Any chance of covering Turkish delight? It would be a Narnia experience for sure!

I just made English scones, and I've had to make clotted cream (because it's difficult to find in stores). But it's worth it. So this is well timed!

Max that just took me back to my childhood. My mum used to make scones with clotted cream and jam just like you did here. It’s a memory that was lost but thanks to your video it came rushing back. I’ll be making these for sure in the near future.

Max, thanks for this one. Long time fan, and my family was just in London 2 weeks ago, and had clotted cream for the first time at Tea. Figuring out how to make this was my first step in reproducing afternoon tea, and scones.

To make a very light scone, coldness and little handling is your friend. Freeze and grate your butter and just mix it in. Quick, less handling, and good results. (Some people even chill the mixing bowl but that's up to you.)

Max, I love you and everything you do and you've genuinely have entertained my wife and myself for years, but for the first time I need to say this; YOUR HAIR is genuinely SO perfect that I cannot express how much it's the goal to which I want mine to be. For years my wife has told me, "Hey, try this new trend or maybe this'll look great on you." I still keep going back to the classic three (men) haircuts: High and Tight, Crew Cut and Buzz Cut. So again all I can say is you're a handsome man who keeps to--what he knows and I fully respect it! Keep doing what you're doing and I wish you many years of fortune and prosperity. Sorry if my comment is a little long-winded, English isn't my first language (from Belgium), but understand your channel is genuinely a delight in my day whilst working or relaxing at home.

Hello max! Been a fan of yours for a long time from Colombia! Keep up the good work! Been wondering: Have you considered doing a Colombia video? Suggestion that it's about arequipe or tres leches cake 🤗🤗🤗🤗🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴

Thank you for this. It's midnight and my clotted cream has been baked 🎉. So excited to taste it after it cools. (I do have rose water ).

In Turkey, we eat syrup based deserts with "kaymak" (künefe, baklava etc.). It lightens the heavy and sugary flavor of the desert. And also we eat "kaymak" with honey and bread in breakfasts. I recommend you to try it with honey and bread.

One happy thing I discovered the first time I made clotted cream that no one ever mentions in the videos I've seen on the subject is that it makes your kitchen smell amazing.