Clotted Cream (listen up USA!)

Have you heard of it?? If not, this is your sign to try it. It tastes like pure cream and is absolutely incredible on a scone with jam! I really hope you try and let me know what you think! It’s absolutely worth the wait.

Ingredients:
- 4 cups heavy cream (not ultra-pasteurized)

Sarah Taste & Traveler
Welcome to the official YouTube channel for all your Recipes & Travel needs. Join us as we breakdown amazing food dishes around the world. From simple appetizers to advanced baking techniques, grab a snack, sit back, and drool with me. Feeling hungry? Subscribe for more!

Connect with Sarah Taste & Traveler
Snapchat: @tasteandtravel

[emm_arr]

If you've never had it, it's about halfway between heavy cream and butter. It's really nice.

[dee]

Just as tip, the cream from grass fed Jersey & Guernsey cows is used for making Cornish clotted cream in England because the fat content is higher and also affects the flavour profile. Our double cream has a higher percentage of fat content than your double cream at 48%. Heavy cream is lower in fat and more liquid so the process might take longer. Clotted cream is 55% fat and the perfect accompaniment to scones & strawberry jam. It doesn’t taste like butter because it’s not churned and isn’t pure fat, but is a very dense thick and delicious cream with a very high fat content.

[watermelonking]

I’m sure a lot of cultures do something similar in concept. But I think it’s cool how they turned the byproduct of the cow milk booze process jnto a different food entirely. That “no waste” ingenuity just amazes me

[polycrystallinecandy]

If you've got too much liquid left, you can remove the clotted cream and put the liquid back in the oven for a few hours to get another yield. Though of course it won't be as much as the first time.

[sethcarson]

Or pour it into a sauce pan and simmer on low until it's reduced by half. Takes 20 minutes. If you really want the crusty bits you can spread it out in a sheet pan afterwards and bake at 350F for about 10 minutes with the fan on. Tastes exactly the same.

[queenofhearts]

I made it using my instant pot. Use yogurt /keep warm function for 10 hours then in fridge for 12. Once it was made I kind of thought…hmmm..ok doesn’t taste like much. However after eating it 3 days in a row for breakfast with homemade scones and jam…im addicted. Such a creamy taste and texture . It is really good

[annettefournier]

It's wonderful. I cannot afford to run my oven for 12 hours though. Not with utility prices what they are in my area😢

[satkinson]

Growing up in Devon, England, this was my childhood ❤ so happy to know some Americans might have a go at making it: it's delicious

[heatherrosila]

i used ultra pasteurized cream and it still worked fine. while i think just pasteurized cream works best, if you can’t get your hands on it, ultra pasteurized will still work.

[escheidl]

I think I might try this in my Ninja Indoor Grill on the dehydrate setting. It can be set from 105-195 deg for up to 12 hrs. It would use a lot less energy and maybe even make a crustier crust. 😋

[barneyboyle]

Just loaded my first attempt into the oven. Cheers from the Midwest

[kierstinjones]

I love clotted cream without a doubt had to order it in order to have it. The trouble is finding the pasteurized cream to make it. All you can purchase ultra pasteurized in that is the problem or I'd be making clotted cream morning-noon-and-night. Thank you for your video

[ThatDamnPandaKai]

You can use Ultrapasturized heavy cream, but it won't quite set as thick in the oven. You can use the microwave method which slowly boils off the water and leaves only the fat instead, but that makes it more like a thick paste.

[quantum-master]

A very similar dairy product in the Balkan countries is called kajmak. It can be eaten both sweet and salty.

[cak]

Clotted cream is fabulous. And it’s jam first on the scone or biscuit and then the clotted cream.

[GrannyL]

I live in UK I can buy this in shops its delishous

[tristinaikens]

Thank you. This has enriches my life if even for a moment.

[moissery]

It's amazing, but I learned a much quicker way to do it and it tastes exactly the same. You can just simmer the cream (and this can be pasturized!) on the stovetop for an hour or so. Trust me, I made it the OG way but realized I needed more (for an event) and didn't have 12 hours to spare, so I found out you can do it this way and I couldn't tell the difference.

[mchaiit]

Clotted cream, strawberry jam and scones for me that's one of the best English inventions ❤

[doesnotFempute]

i used to search for raw or low temp pasteurized cream to make clotted cream. i did this for years. And I'm here to tell you states ppl: you NO LONGER have to do this!

You can make it with ANY heavy whipping cream and a slow cooker (or in my case, instant pot) on the KEEP WARM setting for 12 hours. Let return to room temp for 2 hrs. Then cover and refrigerate overnight (at least 8 hrs, 12 is better).


I've made "real" clotted cream and this is virtually the same. The only difference I've noticed is with the homogenized cream, the residual water is still creamy instead of clear and yellow. But the amount of cream you get is still the same per volume of cream.

You can also use an oven safe bowl for the cream INSIDE the slow cooker. i used a pyrex 4 cup measuring cup this week. If i were going to do it again, I'd increase the cooking time to 16 hrs because it wasn't as toasty as I'd like.