Is clotted cream fermented?

[Annemieke]

Is clotted cream a fermented product?
I'm not allowed fermented stuff, and the clotted cream I ate gave me a reaction. On the internet they never mention the word 'ferment' when they explain how clotted cream is made, but I do have my suspicions. Can anyone enlighten me please? Thanks!

[Totally Scrambled]

I don't know about commercially produced clotted cream but if they just have an industrial version of the traditional method then I can't see that fermentation could happen.
The traditional way is to pour whole milk into a wide shallow bowl and allow the cream to rise to the top over a 24 hour period, then place the bowl in warm water to set it, let it cool and scoop off the cream with a holey flat sppon thingy. Although there are natural yeasts in the air and a type of sugar in milk/cream I can't see that in such a short period any fermentation would occur.
Unless anyone knows different.
Dom

[p.penn]

I wouldn't have thought so either.

What were you eating it with?

[albertajune]

I wouldn't have thought so either.

What were you eating it with?

My thoughts exactly. If you can normally eat dairy products the cream should have been fine.

[HedgeHugger]

On the other hand, I can eat all types of dairy no problem, but occasionally thicker creams do make my stomach ache if I eat a fair amount.

[Annemieke]

I had it with my normal pudding: stewed apricots and custard.
The way Totally Scrambled describes it, at least as it was made traditionally, sounds like fermentation to me. I used to have fermented porridge which had just been sitting in the airing cupboard over night (and was delicious).

[manda]

Yes it is fermented Annemieke ....the crust is formed by the slow heating the cream and increasing the production of the lactic bacteria...That's what creates the solids causing the clotting.

[Annemieke]

Thanks Manda, I have already fed it to my (grateful) husband!