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Hufen Tolch (Clotted Cream)
Hufen Tolch (Clotted Cream) is a traditional Cymric (Welsh) recipe for classic Welsh method for making country-style or home-made clotted cream. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Clotted Cream (Hufen Tolch).
prep time
10 minutes
cook time
180 minutes
Total Time:
190 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetarian RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes
Original Recipe
Roedd fy nain a thaid ar ochor fy nad yn rhedeg fferm llefrith ac roedd fy nain yn arbenigwraig ar wneud pob math o gynnyrch llaeth: menyn, llaeth enwyn traddodiadol, iogwrt a hufen tolch (clotted cream). Dyma ei rysáit ar gyfer hufen tolch ac mae’n dangos nad yw’r cynnyrch llaeth arbennig hwn yn un o arbenigeddau Dyfnaint a Chernyw yn unig, mae’n Gymreig hefyd! Yn wreiddiol roedd hufen tolch yn cael ei wneud i ymestyn oes hufen cyffredin... nawr mae'n un o'r maddeuebau gwych ar gyfer te hufen.
Cynhwysion:
1l hufen chwipio neu llefrith amrwd ffres
Dull:
Arllwyswch yr hufen neu'r llefrith i bain-marie (berwr dwbl) neu fowlen wedi'i gosod dros (ond heb gyffwrdd) sosban o ddŵr sydd prin yn mudferwi.
Gadewch iddo fudferwi am 2-3 awr, gan ychwanegu mwy o ddŵr berw iddo, yn ôl yr angen.
Pan fydd yr hufen neu'r llefrith wedi datblygu haenen swigodlyd drwchus ar ei ben, tynnwch oddi ar y gwres a'i neilltuo i oeri i dymheredd ystafell mewn lle oer. Ar ôl hynny, trosglwyddwch i'ch oergell a gadewch iddo oeri ymhellach am sawl awr.
Unwaith y bydd yr hufen wedi oeri'n drylwyr, codwch yr haen uchaf yn ofalus a'i roi mewn cist gwahanol. Dylai gynhyrchu tua 150g o hufen tolch blasus i chi ei fwynhau.
English Translation
My paternal grandparents ran a dairy farm and my grandmother was an expert at making all kinds of milk products: butter, traditional buttermilk, yoghurt and clotted cream. This is her recipe for clotted cream and shows that this particular milk product is not just a speciality of Devon and Cornwall, it's Welsh, too! Originally clotted cream was made to extend the life or ordinary cream... now it's one of the great indulgences for a cream tea.
Ingredients:
1l whipping cream or fresh raw milk
Method:
Pour the cream or milk into the top of a bain-marie (double boiler) or a bowl set over (but not touching) a pan of barely simmering water.
Leave to simmer for 2-3 hours, topping up the water with more boiling water, as needed.
When the cream or milk has developed a thick bubbly layer on top, take off the heat and set aside to cool to room temperature in a cool place. After than, transfer to your refrigerator and allow to cool further for several hours.
Once the cream has cooled thoroughly, carefully lift off the top layer and place in a different container. It should yield approximately 150g of delicious clotted cream for you to enjoy.
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