Pan cream, as we call it on the West Coast of Newfoundland, is actually cream separating from raw milk. Raw milk is unpasteurized milk with all its nutrients and milk fats which are destroyed during homogenization. This cream was used for making butter; however, it was also used in desserts, coffee, and tea.
The process was extremely simple; milk was taken straight from the cow, strained through a cheese cloth, and then poured in a large pan. It was then stored in a cool place for 12-24 hours or until all the cream was separated from the milk.
hush yer mouth and jig yet squid – be quiet and mind your own business