Vegan Challenge - Devonshire Clotted Cream?
Anyone think they can veganize clotted cream? Or have already done so?!
UK vegwebbers what do you do?
AshleyKimball?? ;)
I think I can do the first recipe (below) using heavy soya cream (available in europe but not the USA to my knowledge)
Copied this from a website:
Devonshire Clotted Cream
True Devonshire Cream, or Clotted Cream, is a very thick, rich cream actually very similar to butter. It is unsweetened, so it pairs very well on the scone with jam. You can purchase it in better supermarkets or specialty stores, or you can order it online .
Although sweetened a little, these homemade substitutions are very good with all scone recipes as well.
1 cup heavy (whipping) cream
1/4 cup confectioner's sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
OR
1 cup heavy whipping cream
1/2 cup mascarpone or 1/4 cup softened cream cheese
1 heaping tablespoon sugar
1 teaspoon vanilla extract
The directions are the same for both cream recipes: Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups.
I was thinking the same thing: maybe heavy soya cream with vegan sour cream or vegan cream cheese? Then add a little bit of cream of tarter with sugar? I'm not sure. Is it the consistency of hard butter or soft like whipped cream?
I had totally written off clotted cream. But if someone figures out how to veganize this, you will be my very best friend! Despite the rather icky name, this stuff is so good!
Wow, a long time ago I saw a jar of this stuff and it looked DISGUSTING. It was like tannish cottage cheese. :(
What does it taste like? What's it's consistency? I always use the condensed soy milk recipe on this site to replace heavy cream, it works really well for candies, but I dunno for this stuff--see as how you have to WHIP it until STIFF.
"Cream with 30% or more fat can be turned into whipped cream by mixing it with air. The resulting colloid is roughly double the volume of the original cream as air bubbles are captured in a network of fat droplets." Butter is cream that has been whipped past this point, and breaks down the structure of air bubbles.
So um....take some so soy milk, add a bunch of oil? to it...and hope it works? Oil is not the same as milkfat though...I will continue fussing about this
The break down of fats in butter fat:
Composition
The fatty acids of butterfat are typically composed as follows (by mass fraction):
* Saturated fatty acids:
o Palmitic acid: 31 %
o Myristic acid: 12 %
o Stearic acid: 11 %
o Lower (at most 12 carbon atoms) saturated fatty acids: 11 %
* Unsaturated fatty acids:
o Oleic acid 24 %
o Palmitoleic acid 4 %
o Linoleic acid 3 %
o Linolenic acid 1 %
Breakdown of fats in Coconut Oil:
44.6% lauric acid, 16.8% myristic acid and 8.2% palmitic acid
monounsaturated fatty acid is oleic acid
polyunsaturated fatty acid is linoleic acid.
Breakdown of Cottonseed Oil:
palmitic acid (22-26%), oleic acid (15-20%), linoleic acid (49-58%) and 10% mixture of arachidic acid, behenic acid and lignoceric acid
Palm Oil:
Palmitic 44.3%
Stearic 4.6%
Myristic 1.0%
Wow, I never thought I would be searching out Saturated fats in plants! Palm oil and coconut oil are pretty available (i've never seen cottonseed oil for sale). Maybe mix the two together (2/3 palm and 1/3 coconut) (I hope it doesnt taste like coconut :(). Weigh out 1 cup of soy milk. Weigh out an equal weight of the oil. Cut it in half. Mix it in with the soy milk really well, and then take 1 cup of the mixture (this makes the soy milk 50% fat, which is the precentage of comerical clotted cream). Use the 1 cup in the recipe.
Does anyone think this would work? It would be a fat profile very similar to butter fat. The only trouble I see with this is incorporating the fat into the soymilk. HEATING cows milk causes the fat to separate..so um don't go that route.
The way I remember, clotted cream has the consistency of a combination of butter and marshmallow creme, and the taste of butter.
Now see, I always thought Devonshire cream was cream that had been clabbered. I used to make clabbered milk by adding 1 cup of room temperature buttermilk to 1-1/2 quarts of room temperature milk and letting is for a day. What I got was a little tangy, but sweet and mild, not at all like the buttermilk stuff they sell here in the states. You'd have to stir it to be able to drink it or use it for cooking. It was sort of clotted.
I have had real Devonshire cream and it didn't strike me as having any cheese it. It tasted like I expected, like clabbered cream. It was sort of between yogurt and kefir for consistency, tangy and sweet.
Yes, if you come up with a vegan version, post it!
Hmm, I don't know what devonshire clotted cream is but I do know they sell soy creme fraiche in Munich because when my dad brought me to the airport to fly back to the US, I was looking for soymilk and on the plane I opened it to drink it and realized that it was soy creme fraiche. I would have been happy, had this not been on a plane, me on a diet, the disappointment of not getting any soymilk, and having wasted my dad's money for nothing.
http://consciouskitchen.blogspot.com/search/label/vegan%20clotted%20cream
i found this
This is really cool Ashley, thank you!
What a cute blog too.
I think I will make some tea and english scones (you know the round biscuit-like ones, not the thick, coarse american ones cut into wedges... though those are good too!) and try out this clotted cream recipe over the weekend. Tea will be nice.
Apstaats,
your description of the consistancy of marshmellow cream flavor of butter is so right on! But for some reason it made me laugh. :)
I think the flavor is a super mild butter flavor.
http://consciouskitchen.blogspot.com/search/label/vegan%20clotted%20cream
Made the "clotted cream" from this site this weekend. I couldn't get the nuts ground smoothly enough but it doesn't matter. The result was still very creamy and tasty. I've never had real Devonshire Clotted Cream but I'm certainly happy with this one and will be making it again. :) Thanks for finding this, AshleyKimball!