Making Clotted Cream
This is a patience-based process. You are not cooking the cream so much as encouraging it to separate into its heavy fat solids and lighter liquids.
Source matters
Use only unhomogenized or 'clotted-cream-ready' cream. If the cream has been homogenized, the fat will not rise to the surface properly.
- shallow baking dish or wide oven-proof pan
- oven
- slotted spoon
- glass jar for storage
What goes in.
- 1 quartheavy, unhomogenized cream (at least 40% butterfat)
Temperature Control
Keep the oven temperature as low as possible—ideally around 175°F (80°C). If the cream boils, the texture will be grainy rather than smooth and velvety.
The method.
Pour the cream into the dish
Pour the cream into a shallow pan. The depth should be between one and three inches; if it is too deep, the crust will not form evenly.
Heat the cream
Place the dish in a 175°F oven. Leave it undisturbed for at least 8 to 12 hours. Look for a wrinkled, yellowish crust that has formed across the top.
Cool completely
Remove the dish from the oven. Let it sit at room temperature for an hour, then move it to the refrigerator for at least 12 hours. The cold is what sets the fat.
Separate the cream
Use a slotted spoon to gently lift the thick, clotted layer off the top. Transfer it to your storage jar. Gently pour off any excess liquid—known as 'whey'—if it clings to the bottom of the clots.
When it doesn't go to plan.
Do not stir the cream at any point while it is in the oven.
Save the leftover milky liquid; it is excellent for baking scones or biscuits.
If your oven runs hot, leave the door cracked slightly to keep the internal temperature low.
The ones that keep coming up.
How long can I keep it?
Stored in an airtight jar in the refrigerator, it stays fresh for about 3 to 4 days.
What if no crust forms?
This usually means the cream has been homogenized. Ensure the label specifically states 'unhomogenized' or check with a local dairy supplier.
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