Controversy over raw milk reflects the push-pull the Trump administration faces in rolling back regulations and offering consumers more choices. For now, the CDC still recommends against consuming raw milk and the FDA bans its interstate sale.
But If it helps get you all the way there, Clotted Cream is safe because one of the steps in how it’s made is heating the milk slowly to a temperature that essentially kills the harmful bacteria, essentially, pasteurizing it in the process.
So, you’re pretty much eating pasteurized milk. Hope this helps!
I doubt you even knew what it was yesterday, don’t tell me to look up how to make it, I’ve been handling that myself a long time. Be surprised if you know what real butter is supposed to taste like either.
My brother and I are American born of Irish parents. They both have dual-citizenship and wanted us to grow up in the US (Things were different back in the early 70’s). Trust me, I know clotted cream.
And real butter??
Yeah, so…. My girlfriend and I make it all the time when we’re able to buy heavy cream in bulk, because it takes a LOT of it for such a small amount of butter due to the process of how it’s made.
It’s also a bit of an effort that we’re not always in the mood to do.
So… you’re partially correct!
But If it helps get you all the way there, Clotted Cream is safe because one of the steps in how it’s made is heating the milk slowly to a temperature that essentially kills the harmful bacteria, essentially, pasteurizing it in the process.
So, you’re pretty much eating pasteurized milk. Hope this helps!
Little more than partially correct because the temperatures aren’t that high, hence it being illegal by NA standards.
I’d suggest you look it up.
I doubt you even knew what it was yesterday, don’t tell me to look up how to make it, I’ve been handling that myself a long time. Be surprised if you know what real butter is supposed to taste like either.
My brother and I are American born of Irish parents. They both have dual-citizenship and wanted us to grow up in the US (Things were different back in the early 70’s). Trust me, I know clotted cream.
And real butter??
Yeah, so…. My girlfriend and I make it all the time when we’re able to buy heavy cream in bulk, because it takes a LOT of it for such a small amount of butter due to the process of how it’s made.
It’s also a bit of an effort that we’re not always in the mood to do.