Making Proper Clotted Cream
This is a slow process that rewards anticipation. You are looking to separate the liquid whey from the rich cream, creating a texture that sits somewhere between softened butter and whipped cream.
Source the right base
You must use unhomogenized heavy cream, sometimes labeled as 'clotted cream base' or 'cream-top' milk. Standard ultra-pasteurized supermarket cream will not thicken properly because the homogenization process breaks down the fat globules needed for the crust.
- wide, shallow glass baking dish
- oven
- refrigerator
- slotted spoon
What goes in.
- 1 quartunhomogenized heavy cream (non-ultra-pasteurized)
Low and slow heat
Keep your oven as low as it will go, ideally around 175°F (80°C). If the cream reaches a simmer, the proteins will toughen and the texture will turn grainy.
The method.
Prepare the cream
Pour the cream into a wide, shallow baking dish to a depth of about 2 inches. Let it sit undisturbed on the counter for 30 minutes to reach room temperature.
Slow bake
Place the dish in an oven preheated to 175°F (80°C). Leave it for 12 hours. Do not stir or agitate the liquid during this time.
Cooling
Remove the dish carefully from the oven. Let it cool to room temperature, then move it to the refrigerator. Chill for at least 8 to 12 hours until firm.
Harvesting
Once cold, you will see a distinct yellow-gold crust on top. Use a slotted spoon to lift this thick layer away from the thin, milky liquid left at the bottom. The crust is your clotted cream.
Other turns to take.
Salted clotted cream
Fold a tiny pinch of sea salt into the finished cream if serving with savory scones or bread.
When it doesn't go to plan.
Do not discard the thin, milky liquid left in the pan; it is essentially low-fat milk and works well in pancake or scone batters.
Use a wide dish; the more surface area exposed, the more clotted cream you will yield.
The cream is ready when the top layer is wrinkled and firm to the touch.
The ones that keep coming up.
Why didn't my cream thicken?
It is almost certainly because the cream was ultra-pasteurized or homogenized. These processes destroy the fat structure required for the 'clot' to form.
How long does it stay fresh?
Stored in an airtight container in the refrigerator, it keeps for about 3 to 4 days.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe