How To Make 17th Century Clotted Cream - A History

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[loner]

Max, the odds of being in danger of a witch's curse is low, but never zero.

[uk-hon]

My granny from Devon always made her own clotted cream from Jersey or Guernsey milk (higher fat content). She'd simmer it over a very low gas with a simmer plate overnight. She'd then skim off the clotted cream once it had set in the fridge. Being v frugal she'd use the skim milk to make junket. Junket is again a very old British dish, normally eaten as a dessert and it's that skim milk, thickened with rennet, and served with a sprinkle of sugar and grating of nutmeg or sometimes chocolate.

[kapilchhabria]

Some twenty five years ago, when my mum was pregnant with my younger brother and she was in the hospital, I was home alone for two days. Before he left to join my mum at the hospital my dad showed me how to make cream sandwiches: take two slices of bread, cut off the edges, lightly toast them, then take the clotted cream he had prepared from like five liters of milk (we used to have fresh milk delivered by our local dairy farm), smear it on one slice, sprinkle some walnuts, put some honey on the other slice, join and eat. Still remember how I made my first clotted cream sandwich, I added some chocolate syrup to really pack on the sweet!

[pierre]

Hello Max, I was raised on a farm years ago. We did milk the cows by hand. And it is true that milking cows in the evening would produce more fat rising from the milk. To make the cream you are using we had a hand-operated milk separator that was used, that is how we had cream over cream.

[madisonhasson]

My father just moved in with us. He talked at length about clotted cream...now I can make it for him! Thank you!

[Justanotherconsumer]

What I love about this channel is that it teaches history without it being entirely about war, which seems to completely dominate mainstream history discussions.

There is some discussion of war, to be sure, but “what did they eat?” defines so many cultures.

[lisahinton]

I'm American (in Phoenix, Max!), but my mom was English. I still remember her face when a relative in Liverpool mailed her a small jar of clotted cream. She made a batch of scones, and spread a bit on, with some homemade strawberry jam. Her expression was one of sheer delight, pure pleasure, mixed with nostalgia.

How I wish she were still here. I'd love to make her now 90-year-old self a batch of clotted cream.

Thank you for this, Max. Just wonderful. 💕

[zubairhussain]

Kaymak (Turkish), qeshta (Arabic), sarsheer (farsi), malai (Pakistan/North India) are all the same thing basically. They are all a type of clotted cream.

[SenLouie]

I love how even medieval people knew "yeah this stuff is not good for the body but damn is it extremely tasty".

[macbrown]

Max really testing his luck with the witches in the first 15 seconds of a video

[fisheyme]

I just want to say, as an American, I have absolutely used ultra pasteurized cream to make clotted cream. I usually make it in a slow cooker by putting water at the bottom of the cooker and using a glass bowl to make something like a slow cooking double boiler, but, it absolutely works. You do not need to go hunting at specialty stores for pasteurized cream

[SHolmes]

When Max said "I'm going to eat them all. I'm going to eat all of this." That came from a place of joy and happiness in his heart. Great video!

[Drake]

My dad is from England, and I grew up visiting England quite often. Clotted cream is very lovely, and I'm glad that we've started being able to get ahold of it here in America at nicer grocery stores. One of the really interesting things related to clotted cream comes from the trip that I took to England last year with my family. One of the places we visited was the Lanhydrock manor house down in Cornwall, and in the kitchens (which you would have a real blast at, Max), they had a room with a bench where you would set wide pans of cream in purpose-made holes for them, and then it would circulate steam into the area under the pans in order to make enough clotted cream to keep up with the demands of the fine household.

[BromideBride]

Our old Devon longhouse had a purpose built clotter next to the fire place that took a large bowl set into a lime mortar hollow over a small stone box. Into which you placed a shovel full of embers and that heated up the bowl overnight which clotted the cream.
My great Aunt would make it almost daily and it sat on the kitchen table to be consumed with anything, primarily dessert, but it's ever so good topping a roast potato.

[jamescaron]

Call it "Devonshire cream"" Sounds much more refined.

Another old proverb was "stick to your winter flannels 'til your winter flannels stick to you".

I put blueberries in my scones. You can also put in chocolate chips.

[bilguuntugsamgalan]

In Mongolia we call it Өрөм/Urum. When they make it overnight and fresh urum in the morning with toast or just plain slice of bread is heaven. I've been living in the States for 15 years, and when i discovered that Clotted cream is basically an Urum it was like an Eureka moment lol

[DurpVonFronz]

Made some Clotted Cream a few years ago and turned it into Fudge. Was the most amazing Fudge Ive ever had in my life.. Nothing has come close since. Going to have to make it again :)

[moleratical]

One thing I love about Max Miller, is his facial expressions when he tries something really, really delicious. I don't need to wait for him to tell me. I just watch his reaction and I instantly know.

[healgrowlovecommunity]

I grew up in Somerset. Every year, our milkman took gift orders and my Mum always got a tub of Clotted Cream sent to Australia for my Uncle who had emigrated. I agree...the crust is the best part. I will definitely try this.

I remember waking up to the clink of milk bottles being placed on our step. Anyone remember when the cold would freeze the milk in the bottle, forcing the foil cap up? And beautiful Jack Frost patterns on the windows...

[pastelxpocket]

So fun tidbit. Milk is fattier at night because it’s higher in calories and is meant to help a baby (cow, human, whatever milk drinker you got) to get to sleep. It also tends to have more hormones like melatonin which help set up the baby’s internal clock.