The texture of clotted cream is really unlike any other dairy product I’m aware of. It’s smooth, incredibly thick, full of big, curd-like blobs and just a little gooey. “Mud-like” is the term I usually use, and it’s apt.
For a one-time Devon resident like myself, the realization that I had the resources available to make my own clotted cream caused waves of both nostalgia and lust — butterfat lust — to wash over me. I had to rush out immediately and try it. If you have small, local dairy cream available to you (un-homogenized and especially un-stabilized) this recipe will be a snap. If not you probably won’t get quite the same result, but to my way of seeing things that’s no reason not to try. The potential rewards are simply too great.
Start by setting your oven at about 185 degrees Fahrenheit. Anything under 200 will do. Then pour about a quart of heavy cream into a small dish or pot. That there are already some clots of butterfat here indicates that this is definitely the sort of cream I want.
Cover that with aluminum foil (or a lid in the case of a pot) and place it in the oven for 10-12 hours.
What’s going to happen in that time? Well, the steady low heat of the oven is going to encourage all the tiny fat globules in the cream to rise. As they do they’ll bunch up — though not combine with one another — to make a huge, thick mass.
You can see what that mass looks like when I take it out. Much of the fat (and a little butter, there) has risen to the top. However it’s still liquid. Turning this into clotted cream proper means cooling it. So into the refrigerator it goes.
What will happen in there? A couple things. The chill will cause the lipid molecules in the butterfat globules to form crystals. The whole mass will get firmer. That’s how it works in Devon and Cornwall at least. Will the same thing happen for me here in Kentucky?
Yup.
So I just skim off the big, firm clots and keep them in a bowl until I need them. The remainder I’ll strain and use as half-and-half in, well, whatever. Store this for a week or more tightly covered to prevent odors or off flavors from getting in.
You’ll want to serve this chilled. Spread it on scones and consume with abandon. Large quantities are suitable for bathing in.
OK. I have only had clotted cream once. I bought a jar of it at a market in Los Angeles and, since it was the only time I’d seen it but not the only time I’d heard of it, I had to have it.
I went right home and made scones, put the cream on it and expected bliss (I’ve got English friends who’ve lived here for decades and still miss it). To my mind, it tasted like unsalted butter. And I feel about unsalted butter the same way I feel about Tuscan bread which is to say, “Fine. But now can I have the real stuff, please?”.
Is this a personal preference or do you think I’m basing my opinion on an inferior product? I simply have no way of knowing.
Hey Rainey! Glad you brought that up. Clotted cream in little jars is usually very firm. As you point out, it’s the consistency of butter. It needs to be stirred well in order to get it to its ideal mud-like consistency, because the consistency is a big part of experience. Depending on the flavor of the cream it was made from it can taste like butter. It can also have grassy or cheesy notes as well. Generally it’s completely delicious.
- Joe
Joe, I made your recipe using pasturized heavy cream, and it turned out great!! Imagine how it would have tasted if I had been able to use unpasturized cream! Keep up the good work!
Great news, Jackie! Thanks so much for reporting on the progress!
- Joe
in order to enjoy the extreme delights of clotted cream you need to butter your scone then add jam then the clotted cream and have an english tea and you will be in heaven strawberry jam is the best.
Hello Paul!
I remember most of that from my university days in Devon…I don’t remember the buttered scone, but I do all the rest. I also remember Devon cream ice cream cones which you could get near the cathedral yard in Exeter…they’d top every cone with a spoonful of fresh Devon cream. Lord I mess that place. Thanks for the memories, Paul!
- Joe
I had no idea this would be so easy! Will this work at all with store bought heavy cream or should I not bother trying?
I don’t have a source for anything raw here in Vegas, I don’t think
It definitely shouldn’t be raw — I’m not into that because if the health risks — but can you find anything brought from a small dairy? Maybe at a Whole Foods? That would be the best. Otherwise I’d experiment with just a pint or so to see!
Good luck, Red from SS!
- Joe
If you start from raw cream, won’t holding it at just under 200F for that long pasteurise it anyway?
In any case – I live in farm country, there’s got to be somewhere around here where I can get some un-homogenised cream…I’m going to have to try this!
As a matter of fact it will! Well observed, Jane! And do try it, it’ll become a regular thing, I promise you!
- Joe
I made butter in a class a few weeks back by pouring normal store-bought heavy cream into a container (a juice bottle in this case) and shaking it a lot. (I think it took about 20 minutes, but I’m not sure because everyone in the group passed it around.) The instructor said it would go through several stages before becoming butter–one of these stages being clotted cream. (The stage just before butter, if I recall correctly.) Is this a possibility, or does she just not know what clotted cream is?
Hm. I’m not too sure about that one, Jordan. I referenced fat globules in this post. Those little things are surrounded by a membrane that’s made up of protein. Those membranes are quite tough…almost impervious to heat. Which is why, when heat is applied to the cream it doesn’t cause those globules to burst, but rather rise and clump together into a mass.
The agitation of the butter-making process, by contrast, rips open those blobs such that they end up spilling their load of butterfat molecules into the mixture. As the agitation continues those molecules find each other and begin to form crystals, which us what butter is.
So you really have two very different things, though they’re made out of the same things. On the one hand you have an agglomeration of millions of tiny fat blobs. On the other, a giant butterfat crystal. One isn’t really a step toward the other, at least as far as I know. Thanks for the question, Jordan!
- Joe
One of the stages is whipped cream, which is definitely not the same as clotted cream. I’m guessing the instructor is confusing the two.
Thanks Bronwyn!
- Joe
::says:: Oh! ::in a bit of a disappointed voice::
I was thinking that maybe someone used that process to make the commercial version of clotted cream that I took to be so butter-like.
My guess is not, but I could be wrong!
- Joe
This is how I make butter–the penultimate stage is, indeed, whipped cream, not clotted cream. Makes terrific butter, by the way.
Fascinating! Thanks Carole!
- Joe
You really need to try that, Joe. This is what Imentioned to you in email over the weekend. Beating cream and stopping when it JUST BREAKS from the whey yields a product much like commercial clotted cream. Call it unsalted butter if you want, but the difference isn’t great and the process couldn’t be easier.
Interesting I may give that a whirl (no pun intended) this weekend.
Cheers,
- Joe
I use this, mixed with equal parts lemon curd for every birthday cake I make. I use it to cover each layer and then frost accordingly.
Wow…FABULOUS idea, Linda! I’m definitely going to try that.
- Joe
Thanks! Must try this. Then I won’t have to smuggle the real stuff home in my suitcase anymore
I tried that once…with messy results.
- Joe
Thank you! I now have project for the weekend… Joe, you’re the best!
Let me know how it goes, Mark!
- Joe
As a former resident of Somerset, I heartily agree that this is a lustful foodstuff.
Phwoar!
When this whole discussion first arose I got excited and purchased a pint of heavy cream starting the “cook to clot” process with half and reserved the other half to make cream scones. After many hours the cream just wouldn’t clot. Turns out even my local Whole Foods only carries ultrapasteurized cream which further discussion indicates will never reach the desired consistency. I did a few more searches and came across the suggestion of adding 1/4 cup cream cheese to a cup of heavy cream with the rest of the direction identical. While I suspect I just cooked up a batch of ultra-mild cream cheese, the consistency and flavor were spot on. We do have a few local dairies (actually 30 minutes away at closest) so I have hopes of going legit. In the mean time I’ve got a good batch of something nice.
James, that sounds like an excellent stop-gap solution. Let me know when you get the right milk for the project as I’ll be keen to hear if you think there’s a big difference between the two. Cheers,
- Joe
I’m not 100% sure about this, but I think I’ve read recipes for making clotted cream that involve adding ordinary cream to homogenised milk, and as the cream from the cream rises it sort of attaches the tiny cream globules from the homogenised milk. It sort of makes sense, but I’ve not tried it.
In a mini (if incomplete) side by side taste test we pitted my home made clotted cream (w/cream cheese activator) against a store bought, imported jar of Devon Clotted Cream (not cheap). The tastes were remarkably similar with the home made version slightly sweeter. The textures were remarkably different. Home made was a very thick, spreadable not-quite-liquid paste. Store bought was a soft, butter like texture. With no respect for authenticity, both my teen daughter and I had a clear preference for the home made. I will not likely have a good opportunity to try the “authentic” non-cream cheese method for a few months but I will try when I get the chance.
I guess a quick summary is, if you can’t get raw cream, throw in a 1/4 cup of cream cheese and soldier on. It works and you may like it better.
Sounds fair!
- J
Let me know what you think, James! I’ll be interested. Now me, I don’t think the stuff in the jars bears much resemblance to the real thing. The home made stuff using fresh cream is spot-on at least as far as I can remember. But do check back in and tell me what your conclusions are.
- Joe
What about a crock pot? Would that hold the heat at the right temp? I live in a hot climate and try not to use my oven much when the temperature is over 100. Which it is, sadly.
Ingenious, Julie! I don’t see why that wouldn’t work. It may indeed be the perfect vessel for the job. Let me know how it goes!
- Joe
I’ve also heard of making yogurt by bringing the milk to the proper temperature and then pouring it into a thermos bottle that has been rinsed out with hot water to hold the temperature over and extended period.
I think a good stainless steel thermos bottle is supposed to hold heat for a couple hours. I suppose there would be some loss of heat but I wonder if that would be a problem. I mean many of these foods originated before people had the technology to be as precise and clinical as we attempt to be.
But if you ever decide to perform that experiment I’d suggest a wide mouth bottle so you can conveniently get out all the thick goodness. ; >
Interesting idea, Rainey! I don’t see why that wouldn’t work, actually…and a whole lot cheaper than a proofer or sous vide cooker. I’ll try that!
- Joe
I knew you would deliver, Joe! I was wondering how I could deliver the scones to my friend without including clotted cream, but no more
Excited to try it with her!
Thanks Ann! Have fun!
- Joe
In Gruyère, they have a speciality called “crème double” (double cream). It’s also very thick and spreadable, and is traditionally eaten with berries and/or meringue. What’s its relationship to clotted cream?
Hello Kristen!
I’m aware of Swiss double cream. I don’t think it’s made by the same process as clotted cream, but it is at least 45% butterfat. That’s a higher proportion that even the stoutest dairy cow can deliver, so there must be some sort of method for concentrating the butterfat, I’m just not sure what it is! Thanks for the question,
- Joe
The hippie dairy farmer I sometimes get raw milk from got a bit too enthusiastic with his new cream separator and produced something that needed to be spooned. Separator being nothing more than a centrifuge, the harder you spin it the more milk is spun out and the more concentrated the butterfat becomes. I’m guessing that all of the different fat % creams are just made by different speeds of separation.
I am blind guessing, but I wonder if it might be achieved by repetitious heating and cooling episodes. Wouldn’t that create a thicker net of sorts that lifts more of the butterfat as it rises to the top?
That’s a very interesting idea, Dani. I honestly have no idea if that would help or not. I’d be very interested in hearing the results of your experiment, however!
Keep in touch!
- Joe
Why doesn’t the cream spoil?
Hi Lynn!
Of course cream does spoil, it just takes longer. The reason for that is all the fat. Microbes that commonly infect milk are fond of sugars (lactose) and to a lesser extent proteins. However they don’t digest fat well, and cream is very fatty. That’s the main reason. Butter is another good example of this idea at work, as are French conflts (fat preserves). Fat in general tends to slow down the growth of tiny critters.
Thanks for the question, Lynn!
- Joe
Any idea what the final temperature of the cream is right out of the oven, before cooling? I might want to experiment with making it in my sous vide. Thanks!
I was wondering about that myself, Amy, preparing this sous vide. There really isn’t a “final” temperature with clotted cream, rather it needs to hold at a temperature above 175 F but below boiling for at least six hours. Let me know how you experiment goes!
- Joe
Thanks for the info! Just figured that the cream would never actually get anywhere near the 185 degree oven setting. But I guess w/ such a low temp oven over 10 to 12 hours, the cream might make it to 175 for six hours. I might try the oven method first, measure temp of cream when it’s done, and then use that reading as the setting for the sous vide. I’ll let you know how the experiments go!
Ah, I see what you mean now. You’re probably right on that, with evaporation and such it probably won’t hit peak heat. But I never really thought to measure. Ultimately I don’t think there’s a perfect temperature for this, so long as it doesn’t boil. Let me know what you determine, as I’ll be curious.
- Joe
Will do. Sorry to bombard you w/ questions (on a holiday no less!), but I do have one more. I can get unstabalized but not unhomogenized cream. Reading your entry about what happens to cream upon freezing, if I froze my cream before “clotting”, would this essentially give me unhomogenized cream for clotting? I think I have a lot of cream to buy
Hi Amy!
And it’s no problem. You can certainly try the unstabilized cream, though as a previous commenter mentioned, you’ll get a thinner product. As for freezing, it definitely won’t help the clotted cream cause, because you want all those little globules intact. Freezing is hell on those things!
Let me know how it goes!
- Joe
What we need (and I’m sure it’s available) is a thermometer with a wireless connection and a computer program to monitor the temperature of the product over time. It must include proper graphical software, of course. (This is my inner chemist talking.)
Currently in possession of two types of cream: both from local dairies, both free of stabilizers; one homogenized; one unhomogenized. Let the experiments begin! There will be thermometers involved
Oh, I cannot wait for this. Please post the results here in the comments section when you have them, so that posterity can benefit from your careful research!
- Joe
Okay; my experiments are over, and the results are in. They are surprising! The first question that I wanted to answer was about temperature. How hot does the cream actually get during its extended time in the oven and how long does this top temperature last? I’d assumed that it wouldn’t get anywhere near the 185 degrees Fahrenheit of the oven and worried that it would not even get hot enough for pasteurization temperatures (for those who wanted to start with raw dairy). I was very wrong. The cream was reading 170 degrees at the two hour mark. At hour three, the cream was 175, and was over 180 by hour six. At this point, I turned the oven down to 180 and the temperature hovered around 175 until I removed the cream at hour 10.
Using the oven temperatures as a guide, I next tried to replicate this in the sous vide. I poured the cream into a 1.5 lb loaf pan, placed it in the sous vide, and filled it with water to just under the top of the loaf pan. I also pressed a piece of plastic wrap onto the surface of the cream to prevent the water bath’s condensation from diluting the cream. With the sous vide set to 180 it took three hours for the cream to reach 180. I then held it at 180 for 8 hours (a total of 11 hours for the sous vide method).
After cooling overnight in the fridge, both methods produced clotted cream. However, there were some differences in consistency and yield. The oven method produced much thicker clotted cream with a higher yield. But the oven also produced more “butter” chunks in the final product. The sous vide produced 1/2 the amount that the oven did, but it was the “muddy” consistency described above.
In both the oven method and the sous vide method, I used two types of cream. Both were free of stabilizers, both were from small nearby dairies, and both were “gently” pasteurized. However, one was homogenized and one was not. In the oven test, the “thickness” of the resulting clotted creams were virtually identical. The difference was in the amount of “butter” chunks that each yielded. The non-homogenized cream left a very chunky product. There were fewer chunks in the homogenized clotted cream. I preferred the homogenized. The gentle “wet” heat of the sous vide seemed to eliminate this butter chuck problem, but as noted above, had a much softer texture and lower yield. The homogenization variable was basically irrelevant in the sous vide.
The biggest surprise for me, though, came from a variable that I did not think about when I started. the non-homogenized cream came from grass-fed cows. The homogenized cream came from cows fed some grain. The non-homogenized grass-fed cream produced clotted cream that was so grassy, so gamy, so barnyard-y, that it was inedible. The flavor actually turned my stomach. The homogenized cream, on the other hand, made clotted cream that was sweet with hints of caramel. It was thoroughly addictive.
To conclude, oven or sous vide, either will work. Just make sure the sous vide cream is kept at 180 degrees for at least 8 hours. Oven clotted cream is thicker and there is more of it. You can use homogenized or non-homogenized, but I preferred the texture of the clotted cream from the homogenized cream as it was smoother with less “butter” chunks. Finally, don’t overlook a label that touts “grass-fed.” When this flavor gets concentrated, it’s not pleasant. I’d steer clear (no pun intended).
You’ve performed a great service for posterity here, Amy! Thanks very much.
The results are fascinating indeed. In regard to the grassy, cheesy flavor, batches of clotted cream vary according to the input no question. Some people really like that cheesiness. I’m one of them!
Thanks so much!
- Joe
You are very welcome! It made for quite a fun weekend
As for the grass-fed cream, I wish I could say it was “cheesy.” Unfortunately, the flavor was more of manure. Blech! (That’s not to say that all grass-fed cream will taste this way or that the brand I used will have the same flavor at another time of year.)
Hm. Well, that’s the way it is with pasture-fed cows. The localvore crowd would have you believe that every drop of fresh pasture grazed cow’s milk is nectar of the gods. Obviously that ain’t always so, as you point out, depending on the time of year and what’s growing in the pasture! Commercial dairies have their uses!
Thanks again for all the hard work!
- Joe
Great experiment, Amy. I just wanted to add a note about homogenization. I’m not sure why it tasted bad for you but I would definitely go with unhomogenized cream as homogenization destroys the nutritional value of the fat globules. In fact, I have no idea why anyone would homogenize cream – I thought homogenized milk was done just to keep it all, well, homogenized during use. That is, keep the cream evenly spread through the milk. I can’t think why that would be done with cream.
I’ve tried the stove top method and the oven method so far. I didn’t get as much clotted cream as I expected, each time. But it seems I needed to repeat the whole process. I don’t really like using the oven for that long, though, so I may try the indirect heating method that Joe mentioned in his description of clotted cream.
What we had was pretty nice though. With the stove top method, I used raw milk and was left with a fairly creamy pasteurized milk. So I used it to make yoghurt. It was much less tart than my usual yoghurt and a much darker colour. Interesting. The oven method just left lighter cream (I used all cream in that attempt), which I added to some ordinary raw cream to make butter. Great stuff.
Hi Tony!
Just to answer that question: cream is homogenized precisely to eliminate “clots”. When people see those plop out of the cartons, they often assume that the cream has spoiled and return it. In fact, heavy cream is one of the most returned items in grocery stores. So that’s the reason. It’s unfortunate, but it’s reality. Thanks for the comment!
- Joe
Ah, to stop the clots. Thanks Joe. I live in New Zealand and I don’t think I’ve ever seen homogenized cream. It’s unfortunate, as you say.
Yes, most people here in the States have been off the farm for two generations at least…they see those little clots and start to worry. Sigh.
- J
So I tried making clotted cream at home but I think my oven temperature is too hot so the cream actually caramelized. It didn’t really “clot” either.
So I thought the whole thing was a disaster but it actually ended up tasting SO delicious. Too bad the texture was awful. Oh well, it didn’t go to waste!
http://samanthamenzies.com/home/2012/05/homemade-clotted-cream/
Hi Samantha!
It sounds to me like it worked just fine. Having lived in Devon (and visited Cornwall quite a lot) I can say that you frequently see lightly browned spots in clotted cream…and wow are they good! Clotted cream is known for its uneven texture, that’s part of the appeal. So I say: call it a success and enjoy it!
Thanks very much for the note!
- Joe
Yes! Validation is so sweet.
Thanks Joe
It has a high butterfat content also!
Cheerio,
- Joe
I’m making this today! I am joyfully anticipating my first taste, ever. I don’t even have to be disappointed that it’s not in England–or Devon, for that matter–because I know this will be some LEGIT clotted cream.
You will be amazed, Ann. It’s different that any dairy product you’ve ever tried. Combined with jam, well, it’s quite simply nirvana.
Get back to me with a report!
- Joe
Joe, the report is unfortunately not good. Mine turned out like Samantha’s above, although it was VERY browned and hard on top, with no beautiful soft clots of cream. Just the half-and-half liquid on the bottom. I even got the special non-homogenized cream like you said! Not to worry, however. I am definitely trying this again at a lower temperature because I am determined to try clotted cream!
Dang! Reader Henry’s cream turned out the same way. Was it covered the whole time?
I will say that caramelized spots are common in the real thing…but no clots….that’s distressing. Please keep me updated!
- Joe
I’ve tried making clotted cream this weekend and I must say, it worked better than I expected. I wrote a blog post about it, which can be found over here: http://homemade-by-ena.nl/homemade-clotted-cream-the-ultimate-lemon-curd-and-scones/
And I think that the temperature is really important when making clotted cream. If you leave it too long for too hot in your oven, it will caramelize or burn, and I guess that at that temperature, the fat globules will explode as well, so no nice layer of clotted cream… So checking/monitoring the temperature of the oven with an oven thermometer would probably help.
I made clotted cream yesterday from Twinbrook Dairy’s 100% Jersey cow cream, from QFC in Seattle area. it is pasteurized and homogenized, but not ultra- pasteurized. it has a lovely, warm golden color to begin with. I poured a pint into a ceramic pie plate and stirred in 1/4 cup plain whole milk yogurt. I left it uncovered in oven for 8 hours at 180 F. then I refrigerated it in the plate for 8 hours. I turned it into a bowl, whipped it briefly (30 seconds) with the whip attachment of a blender stick, and then chilled again in a crock. it was perfect, exactly like the clotted cream I had at the Grand Cafe in Oxford last week–golden, thick, dense, spreadable. I’m going to try to freeze it.
Wow, Beth. Very interesting process. I’ll have to try that one, thanks!
- Joe
Ok so then the next question after all this wonderful experimentation. Can I jar and preserve the cream? Seal it in sterile jars and “process” them for storage in boiling water? Will the cream stay good? It’s hot enough to be bug free but will it stay stable in a jar like jam? Is his how store bought cream is stabilized or do you think the temperature is too high and will affect he product.
Hi Russ!
Clearly Devon cream can be canned, since we see it jars in import shops. However I don’t know if it can be done easily at home. Obviously it’s fatty and a little acidic, but not acidic enough that it can be safely canned in a boiling water bath. Probably you’d need a pressure canner, but I’ll need to investigate that a bit. Let me look around and see what I can find.
- Joe
If you have ultra-pasteurized cream, do you think adding citric acid could work?
I don’t think there’s much you can do when it’s ultra-pasteurized. The acid will just form curds, which isn’t what you want in this case. All of which is not to say you won’t make a very nice mascarpone with it!
http://www.joepastry.com/category/pastry-components/dairy/mascarpone/
Let me know how it goes!
- Joe
Oh, I could happily drown myself in this. If ever there was a food item I loved more than bacon…*sigh*
I hear you, Doc, I hear you. Thanks for the note!
- Joe
Ice Cream for the low-carbohydrate enthusiasts of this post:
8 ounces of refrigerated clotted cream
2 tbsp of erythritol (or 1 generous tbsp of Splenda)
1 tbsp of vanilla powder
1 tbsp of refrigerated whipping cream
Combine and stir all ingredients vigorously, adding the whipping cream towards the end of your stirring. Enjoy!
Thanks Craig!
Hello Joe!
this was fun. i used raw milk for my test.
i wasn’t looking forward to leaving the oven on for 12 hours, so i took a chance and put the container in a dehydrator for about the same amount of time.
i think it worked!
i’m still figuring how to use up the half-and-half left over, but the resulting clotted cream was a real treat–intense cream flavor and an odd but still-appealing goopy texture. i’m guessing it’s all about those long protein molecules?
anyway, good show, thanks for this!
Thanks Bryan, it’s my pleasure. Congratulations on your success using that method…I’ll remember that!
Cheers,
- Joe
whoops, i’m getting my other dairy experiments confused.
i did use raw cream here. now that is a treat.
Wow…where do you live?
- Joe
I’m in the Bay Area, SF. There are some not-too-distant dairies who sell raw cow’s and goat’s milk as well as cream at our local Co-op.
It’s pricey stuff, but i don’t care, my cultured dairy products have never been more delicious.
If you really, truly trust the product then go for it, Bryan! I myself don’t think I’ll ever roll the raw dairy dice. But I believe you when you say they products are incredible. Thanks for the comment!
- Joe
I’ve been craving clotted cream like nobody’s business of late, and figured I’d look into making my own since it’s so expensive to buy. I am pleasantly surprised at how easy it seems to be! One thing I’m wondering is about the dish I would have it in. My one large casserole type dish is stoneware – not the ceramic-lined kind, but the rough stone kind. Would that make any kin of difference? I wouldn’t think so, just wanted to check.
As long as the interior is glazed and not porous it’ll be fine, Pippa. Have fun!
- Joe
Pingback: 12 Months of 2012 - pt. 1 - SamanthaMenzies.com SamanthaMenzies.com
Just tries this recipe with cream from our local dairy, but the taste is a little off. They stabilize the cream with corn starch, carrageenan, and Guar gum. The resulting clotted cream has a good texture, but a strongish chemical taste. I suppose this is due to the stabilizers.
I’ll have to look for another supply because the process is so easy! Thanks for helping us get the taste of high cream tea to the States!
My pleasure, Jeremy! Good luck with the search. The process does concentrate flavor, so every clotted cream tastes a little strong (cheesy, etc.). I’ll be curious to know how the new stuff tastes!
Cheers and thanks for the note!
- Joe
Your photos don’t look quite right. Clotted cream should have almost a buttery crust on the top in my experience, whereas your top looks quite liquid?
Maybe it would be better to cover with greaseproof paper rather than foil? Aluminium foil is a relatively modern material that would not have been around in years gone by?
I recall trips to Devon and Cornwall over 30 years ago, when you could visit shops and farms and they would scoop the cream out of big cooking trays. Back then you could have it put it into metal pots and sent by post to friends at home, as it was only available to buy in those counties.
Modern hygeine regulations seem to have killed off this cottage industry. Todays clotted cream is made in factories, shipped all over the country and priced as a luxury product. In my view it lacks some of the texture and flavour of the traditional product.
So I would be very keen to try making my own, if I can find a source of very fresh and unprocessed cream.
Hi Gavin! I’ve seen those trays! I lived in Devon in my university days and loved it. It’s true a lot of the farm producers got crusty tops on their, but I haven’t been able to replicate that here in the States, no matter the covering. However the results are awfully good. Not exactly Devon, but close enough for a fellow living a thousand miles away!
Cheers,
- Joe
Joe:
Your recipe and instructions work perfectly.
I can report that pasteurized whipping cream will indeed work, as long as it is not “Ultra” pasteurized (UHT). I live in Alberta, Canada, and the dairies here sell what is termed “High Temp Short Time” (HTST) pasteurized milk and cream. This means it’s heated to about 170 F for 10-15 secs. That doesn’t kill all the goodies in the whipping cream needed to make clotted cream. On the other hand UHT pasteurization heats the cream to around 275 F for at least one second. That type of cream very probably wouldn’t do. However many, if not most, dairies simply use the HTST method – so ask your grocer/dairy to confirm it and then use their product to make this delicious treat!
And of course, if you want more info on pasteurization just check with Google!
Great stuff, Dave! Thanks very much for the information. I think a lot of readers will be interested. Very glad it worked for you!
- Joe
Hi Joe,
I’m so glad you’re responding still to the comments on this recipe! I had to try this, did so, and the flavor is amazing. It’s really unlike anything I’ve ever had before.
I did notice that after I cooked and chilled mine, I scooped the globs into a jar, stirred until the consistency was smooth, then refrigerated it for storage. Now when I take it out to use it, it’s like hard butter. Tastes great, but it’s pretty firm.
You mentioned in an earlier comment that it needs to be stirred to overcome the butter texture. I’m assuming that there will be some firming up no matter what when you refrigerate it for storage, so is the “mud” texture supposed to be what it’s like when you take it out to use it on, say, day 2? Or when you stop stirring it before storage? I guess I’m just trying to clarify what the texture is supposed to be like when you use it on day 2, 3, etc.
Also, could cooking it too long cause it to firm up too much? I had mine cook for 10 hours at 180 degrees (my oven runs a little hot).
Thanks so much — you’re obviously very knowledgeable about this!
Ellen
Hello Ellen!
So glad you tried this and had good results! It’s really one of my favorite indulgences. It may become one of yours as well!
Concerning your questions, clotted cream behaves very much like butter when it gets cold. The fats start forming up into crystals and it gets harder. Letting it sit out before you use it will soften it considerably, so don’t worry that it’ll remain too firm to spread. Concerning the heat, no, it won’t cause hardening. In fact too much heat can cause the butterfat blobs to rupture, resulting in a liquid-y yellow mush that’s not nearly as fun to eat!
Sounds like you did it just right. A little sitting (or maybe some short zaps of five seconds or so in the microwave) will return it to a spreading consistency.
Thanks for the comment!
- Joe
Hi Joe,
I have my 2 pints of cream in the oven right now but the lowest setting on my oven is 200 F. Will it still work? Should I plan on turning my oven on and off to try to keep it at 180 for as long as possible?
Hi Joe,
I am planning to make my own clotted cream. When it is store-bought it is put in jars that are shelf stable, like if it were canned. If I decide to make a large amount of clotted cream is there a way that I can “can” it at home?
Hey Patti!
That’s tough question. It will keep for quite a while in the refrigerator, well-sealed so it doesn’t pick up off flavors. It doesn’t freeze, but it probably can be canned, provided you have a pressure canner, since it would be a low-acid food. It’s been a while since I’ve done anything like that, but there are canning resources on the web that could probably tell you how to do it.
That’s the best I have for you this morning, Patti!
- Joe
I have the cream in the oven. We are looking forward to scones with clotted cream and jam on Easter morning! It was very nice to find that it is easy to make. The cow came fresh three weeks ago so it is always nice to find new things to do with the extremely abundant supply of milk!
Wonderful, Racie! Talk about an Easter morning treat! Let me know how it turns out!
- Joe
Well Joe,
You’ve ruined me! Our family was celebrating my aunt’s 75th birthday with a tea party. I made your clotted cream, cream tea scones, and threw together your recipe(s) for a St. Honore. Oh, Joe! Now I must have these tasty items all the time. With just a few ingredients, a little mixing here, a little oven time there, and Voila! there is ambrosia to be had. All kidding aside, I thank you Joe. It was so easy, and came out so well, I don’t know why I didn’t do it before.
One little thing about the clotted cream. I tried it twice. The first time was just using one pan, it was a ceramic baker. It didn’t come out all that great. I didn’t let it stop me. I tried it again. This time I doubled my efforts, using the same ceramic baker and also a glass baker. The ceramic baker was okay, but not great. The glass baker came out fantastic! Same amount of cream, same oven, same time. From now on, all my clotted cream making will be done in glass bakers.
Thanks Joe
OMG!!!! I’ve died and gone to heaven. I just completed making this and can I say I can’t make my scones quick enough. I’m salivating waiting to take my first bite with all the layers that belong on a scone. Butter-clotted cream-then topped with jam. Thank you for sharing this brilliant taste of home.
So glad to get this message, Anita! It really took me back to Devon, glad it took you back as well. I hope the scones are done!
- Joe
Hi!
I’m originally from England but have been living in the US for the past 4 years and was VERY excited to find this! I tried it yesterday, found the right cream, put it in a pot with a lid and in the oven for 12 hours. Straight in the fridge for 5 hours and I still have milk with what looks like a layer of butter on top?! What did I do wrong?! Please help!!
Thanks
Hey Rachel!
Was it a for-real pot? If the cream was more than an inch or so deep, that was probably the problem. The high sides probably didn’t help either. I’d suggest taking the butter off (for indeed that’s what you have there) and try it again. It may be a bit of a long shot, but it may be a way to salvage the cream.
Sorry it didn’t work out the first time, Rachel!
- Joe
Hey Joe,
I have another lot on the go now though.
Thanks so much for your reply. It was a 6 quart cast iron pot with lid. The sides were quite deep. I actually used it to make a killer rice pudding
Thanks for your help!
Let me know how it goes, Rachel! We’ll get this problem solved. I can’t stand to think of a clotted cream lover going without. I did for too many long, lonely years…
- Joe
Hi Joe,
Thank you so much for posting this, and to everyone for posting their experiments and outcomes. I had been buying the jarred shelf stable kind as a treat, birthday, Christmas and such for years. Then I went on holiday in Cornwall with a friend a few years back, and had Rodda’s brand, and also clotted cream ice cream, and some handmade local outside of Mousehole, right out of a flat pan from a dairy farmer there (the best I have EVER had). It is bliss to me. It also ruined the over-priced shelf stable jar to the point that I won’t buy it. In comparison to what I had in Cornwall, it is just really horrible. There are some local farms when I can buy raw cream and milk nearby. I drink the raw milk, and love it. Anyway, next trip out there I am going to buy some cream and give this a go! So excited, I miss clotted cream way to much. So, here is my silly question. If I used a quart of raw cream, non -pasteurized, non-homogenized, roughly how much clotted cream would come of the quart? Thank you or anyone who can advise me. The kinds I had in Cornwall all had a top layer that was a pale yellowish color, and formed almost a crust across the top, that you would tap into with the spoon and under that the thick mud like clotted cream to the bottom of the tub that was less yellow. TUB, yes, that is the part that broke my heart the most, you could get a plastic tub of it at any grocery for under 2 quid. That tasted like the heaven on earth that it should. After that, looking at the blue labelled jar of shelf stable Devon Cream for $12 usd, yeah, nope, will never buy that again. I will take some pics and let you know how my experiment turned out. Thanks again!!!
http://www.roddas.co.uk/recipes/scones-with-cornish-clotted-cream-and-strawberry-jam This is the brand I was devouring in Cornwall, there is a nice video that shows that yellow crust bit going on. Good visuals to see what it should look like.
Thanks, Barbara!
- Joe
Hi Barbara! It is my very great pleasure! Thanks for the note, and yes, the clotted cream in a jar is nothing compared to the real thing…or the homemade thing (even if it’s not quite the same).
As for how much clotted cream you’ll get, that really depends on the cream you buy. Assuming it’s around 30% butterfat, you’ll convert maybe 40% of the total volume of the cream to clotted cream.
Let me know how it goes!
- Joe
My brother just brought me a gift of a gallon of raw milk from PA, YEAH! No shops in MD have cream that is not ultra past., it seems to be the law. So Tomorrow I will commence the experiment
Looking at the gallon in the fridge, it is separated, I would say about 3- 3.25 cups of cream on the top. We will see, so excited for my little kitchen science experiment. I did call the dairy in PA that sells the raw milk, they are not allowed to sell cream unless U.P. either, so if I want to do more he will let me go in, and pour my own milk off their excess 
YES! Sad thing is they are throwing away about 30 gallons of great raw milk away every 2 days. So sad! Will take notes and let you know how it went 
Thank you Joe Pastry!!!!!
Barbara! How did it go?
- Joe
I haven’t tried your method yet, but will in the very near future… have to make my strawberry jam first; wouldn’t want scones and clotted cream without strawberry jam, or worse, store bought jam. Anyway, I wanted to commend and thank you for continuing to respond to comments on this post.
Canning clotted cream is probably not a good idea. There are several issues (breaking, texture, racidity, encapsulation of bacteria by fat molecules) regarding home canning anything that contains dairy products. Although you can find canned clotted cream commercially available, the process and equipment used is different from what a home canner would use. I also wonder about any additives. I only found label information for one type of jarred clotted cream. It claimed to only contain pasteurized cream on the ingredient list… I find this to be not quite believable.