On the interminable subject of cream...

I recently did some searching on oatcakes (a fetish of mine) and tripped over an old old recipe for clotted cream which MAY explain the slightly lower carb count... if I read it aright, the original method of making clotted cream is a light fermentation that occurs in a pan by the fire on the cream that rises to the top... fermentation ergo lactobacillus (or some such) ergo a variant on creme fraiche, sour cream, yoghurt.... and others of the fermented dairy ilk wherein some or much of the lactose (milk sugar) is digested and is no longer a carb, having been converted into energy or lactic acid... Oy.

Fun.