Homemade Clotted Cream Recipe (2024)

FAQs

How do they make clotted 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.

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Heavy (whipping) cream or double cream: The higher-fat layer of dairy product skimmed from milk before hom*ogenization is cream. Heavy cream with fat content of 36% or double cream with fat content of 48% will work well in making clotted cream.

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.

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 ...

What is a good clotted cream substitute? If you can't get your hands on proper clotted cream, you could of course simply whip some heavy cream but you could also have a go at some other types of cream like mascarpone or creme fraiche.

In states like New York, Texas, and others, you can only buy raw milk directly from farms. That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.

Both Mascarpone and Clotted cream are made with cream, both have the SAME fat content and both are made by heating the cream. Mascarpone is curdled and sweetened, clotted cream is not. Creme Fraiche is more closely related to sour cream and is made the same way.

Whether clotted cream is made at home or bought in a supermarket, the process is the same. Clotted cream was used historically as a way to preserve milk. An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks.

Why is clotted cream so nice? ›

While whipped cream is as light as a cloud, and bright white, clotted cream is thick enough to spread, cream-hued, and milk-tasting (its flavor is that of cream—only intensified).

No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped 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.

"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.

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.

We don't have a true clotted cream in the U.S. Pasteurization was required in 1924 thus ending the clotted cream industry. Creme Fraiche is probably the closest we have but not that close.