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.

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.

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.

To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.

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.

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.

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.

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.

Sometimes this is attributed to the high fat content of milk, cream or cheese but it may actually be due to lactose intolerance. This condition is caused by a lack of enzymes in your gut which your body needs to break down milk and dairy products.

What is a substitute for clotted cream in scones? ›

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.

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.

Also known as Devonshire cream—and Devon or Cornish cream, after the two counties in southwestern England it is believed to have originated in—clotted cream is slowly thickened cream that is neither airy (like whipped cream) nor sweet.

"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.

While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store.

Clotted cream is traditionally used as a spread for scones and Devonshire splits where it is usually paired with jam, but you can use it alone on fruit.

We now attribute this longer shelf life to the higher butterfat content of clotted cream which is 64% on average compared with 48% for heavy or double cream. To make clotted cream, milk or cream is heated at a low temperature until a buttery crust forms.