Making Clotted Cream at Home
This is a slow process that rewards patience over effort. The goal is to gently coax the cream to concentrate its fat content, creating a thick, buttery layer that keeps its shape when spooned.
Seek out the right cream.
Use only heavy cream that has not been ultra-pasteurized. Ultra-pasteurized cream will not form the crust properly because the heat treatment has already altered the protein structure.
- Wide, shallow baking dish
- Oven
- Fine-mesh strainer
- Storage jar
What goes in.
- 1 quartHeavy cream (pasteurized, not ultra-pasteurized)
Low and Slow Heat
The cream must stay below a simmer. If it boils, you lose the texture of the crust and end up with something closer to cooked milk solids.
The method.
Preheat and pour
Set your oven to 175°F (80°C). Pour the cream into the baking dish; the liquid should be no deeper than two inches.
Slow heat
Place the dish in the oven for 8 to 12 hours. Do not disturb the pan. You are looking for a yellow, wrinkled skin to form across the top.
Cool and set
Carefully remove the dish from the oven. Let it cool to room temperature, then place it in the refrigerator for at least 8 hours to firm up the fat.
Skim
Use a slotted spoon to lift the thick, golden crust off the surface. Gently press the clots to drain excess thin liquid, then transfer the solids to a clean jar.
When it doesn't go to plan.
Save the remaining thin liquid, known as 'whey,' to use in baking recipes like scones or pancakes.
The longer the cream sits in the fridge, the thicker and easier to handle the crust becomes.
If your oven runs hot, use a kitchen thermometer to ensure it stays between 170°F and 180°F.
The ones that keep coming up.
How do I know if I bought the right cream?
Check the label. If it says 'ultra-pasteurized' or 'UHT,' put it back. You need standard pasteurized cream.
How long will this stay fresh?
Stored in an airtight jar in the coldest part of the refrigerator, it will keep for about 3 to 4 days.
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