Traditional Clotted Cream
The process demands patience rather than technique. You are essentially separating the butterfat from the milk solids through evaporation and steady, low-temperature heat.
Source your cream carefully
Avoid ultra-pasteurized or UHT cream at all costs. The proteins have been altered by high heat and will refuse to clot.
- wide, shallow oven-safe dish
- fine mesh sieve
- skimmer or slotted spoon
What goes in.
- 1 quartheavy cream, non-homogenized and pasteurized
Low and Slow Evaporation
The oven must stay at the lowest possible setting. You are aiming for gentle evaporation, not a simmer, which would break the emulsion.
The method.
Preheat the oven
Set your oven to its lowest temperature, ideally between 175°F and 185°F.
Pour the cream
Pour the cream into a wide, shallow dish. Aim for a depth of at least 2 inches to allow a substantial crust to develop.
Bake undisturbed
Place the dish in the oven for 8 to 12 hours. The cream will develop a yellow, wrinkled, leathery skin on top.
Cool and chill
Remove the dish from the oven and let it sit at room temperature for an hour, then move it to the refrigerator for at least 12 hours. This firms the cream.
Separate the layers
Gently lift the thick golden crust with a skimmer. The remaining thin liquid, known as 'whey,' can be discarded or used in baking.
When it doesn't go to plan.
If the cream is still liquid after 12 hours, your oven temperature may have been too low or the cream was not suitable.
The whey left at the bottom is highly flavorful; keep it for use in scones or pancake batter.
Store the finished cream in a sealed glass jar in the refrigerator for up to 3 days.
The ones that keep coming up.
Can I use double cream?
Yes, double cream works exceptionally well, provided it is not ultra-pasteurized.
Why did my cream turn into butter?
The oven temperature was likely too high, causing the cream to boil and the fat globules to separate prematurely.
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