Demand for pure cream and butter has long made cream a premium commodity. Before the introduction of the centrifugal separator in the early 1900s, which quickly and efficiently separated cream from milk, farmers did the work by hand.
Freshly drawn milk was left in a cool place to separate naturally. The prized cream was carefully skimmed from the top and added to earthenware pots so it could be gently warmed to remove residual milk. The cream would clot at the top of the pot with a golden crust forming on the surface as the remaining drops of milk settled to the bottom. When cool, the clotted cream could be carefully pulled back so the milk below could be removed with the cream then slathered on warm scones, added to a churn to produce butter or sold to neighbours.
Meander Valley Dairy warms locally-sourced Tasmanian cream the traditional way until a golden top develops which imparts a nutty flavour to the thick, spreadable cream.
Available in 2 formats:
600ml | 701672
100ml | 706413