Several notes about clotted cream.

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As to chilling for twenty four hours?  Perhaps that might make it better, if I am not quite sure how.  I needed something butterlike today.  Potatoes simply don't work well with else.  After a test I believed the matter settled, almost.  Better cream used to be used to for unsalted butter.  Or so it was said.  I suspect, while there may be truth in that, as much as animals, including the human animal, like salt, when people found salted butter they never went back, for raw uses.  The secular pilgrims and other totalitarians need not apply.

Unsalted butter became a cooking ingredient.  As with butter so clotted cream, it needed and received salt.  I went a bit on the shy side, just almost enough, so adding salt to the baked potatoes wasn't excessive.  I am simply to normalized on salted butter.  The thing with salting?  It requires mixing, which means I couldn't keep it in it's rustic state.  Even so, the solids mixed to more a whipped butter than standard butter.  Adding honey, or a homemade preserve would really add an extra touch.  It' easy enough for an ogre well past his time.  Not every time, sometime I will just want the heavy cream.  But now I know.  The butter cream from the process might be good for baking, but I have to believe the cultures are gone, so it won't work to make creme fraiche.  I'll research, if possible.  I thought about adding salt to the cream, working up an amount standard.  I just wonder if that would mess up the buttermilk?  I'll... think, research.


Ah, some good news.  Never mind.  Just... things are better in certain states.  An early good night.