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Old 10-02-2013, 11:59 AM   #1
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Help with clotted cream

I made some clotted cream and unfortunately it sped up the bacteria multiplying and now it tastes a bit off. What should I do with it? Should I make something that requires to cook it over 165F? I've never cooked dairy (other than cheese) over that temperature. Does it work or do I have to add something to it to keep it from curdling.

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Old 10-02-2013, 04:57 PM   #2
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Originally Posted by hamlet_cat View Post
I made some clotted cream and unfortunately it sped up the bacteria multiplying and now it tastes a bit off. What should I do with it? Should I make something that requires to cook it over 165F? I've never cooked dairy (other than cheese) over that temperature. Does it work or do I have to add something to it to keep it from curdling.
If it was me I'd cut my losses and chuck it out.
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Old 10-02-2013, 06:17 PM   #3
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Originally Posted by Mad Cook View Post
If it was me I'd cut my losses and chuck it out.
Same here. I don't think the "off taste" will go away.

BTW, how do you make clotted cream?
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