Home-made Clotted Cream Recipe (2024)

FAQs

How to make clotted cream at home? ›

Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker. Leave the water to simmer for 2-3 hours. When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.

A Worthwhile Substitute

Crème fraîche is a cultured cream similar to sour cream, but it's thicker, richer, and much less tangy. Look for one with a high fat content to get the closest thing to clotted cream in both texture and flavor.

Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don't let it chill long enough or transfer too much whey when scooping out the clots of cream.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Clotted cream is simply full-fat cream that's been heated low and slow for many hours and then cooled slowly so the cream rises to the surface and forms "clots." This thickened cream is scooped off the top and into a jar or small container.

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

Rodda's is now considered the most loved Cornish clotted cream brand in the world, being enjoyed from Land's End to John O' Groats and as far away as Australia and Asia. But thats not all… we also make other delciously rich and creamy products using the very best Cornish milk.

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores. Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream.

What happens if you whip clotted cream? ›

So to answer your question, you probably won't get exactly what you want. The fresh cream you add will likely whip, and the clotted cream is thick enough that you might not have the stability issues I had, but it definitely won't be a regular whipped cream. I would be careful whipping it at all, however.

To make clotted cream, milk or cream is heated at a low temperature until a buttery crust forms. The latter is scraped off and cooled until the milk separates and clots of cream are left on top. While refrigeration is no longer an issue, we continue to enjoy clotted cream for the sheer joy of it.

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

Plenty of rain and mild temperatures combine to produce lush fields of grass that allow cows to produce rich creamy milk. A high level of carotene in the grass contributes to the distinctive yellow colour of Cornish clotted cream.

With its ultra-thick consistency, clotted cream can even be mistaken for butter. But butter is churned, rather than separated, and while clotted cream may be closer to butter in terms of fat content, its flavour is more milky than buttery.

Whipped cream is simply cream with air beaten into it. Clotted cream is thicker and higher in fat than other creams. It is produced by slowly heating and cooling milk, rather than simply skimming off or mechanically concentrating the milk fat.

While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores. Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream.

They are completely different. Cottage cheese is cheese curds that have not been fully separated from the whey, as I understand it. It is made from milk. Clotted cream is high-fat content cream that has been scalded and this causes the cream to solidify when cooled.