Traditional Clotted Cream
This is a test of patience, not skill. You are essentially separating the butterfat from the whey through low-heat evaporation.
Source matters more than technique
You must use heavy, unhomogenized cream. If the label says 'ultra-pasteurized' or 'homogenized,' the cream will not separate and you will end up with a cooked liquid mess.
- Wide, shallow baking dish
- Oven
- Skimmer or large spoon
- Glass jars for storage
Temperature control
The oven must remain between 170°F and 180°F. If the cream boils, the fat will separate into oil and lose its structural integrity.
The method.
Prepare the cream
Pour the unhomogenized cream into your wide, shallow pan to a depth of about 2 inches. Let it sit undisturbed for an hour so the cream can settle.
Slow heat
Place the pan in an oven preheated to 175°F. Leave it there, untouched, for 10 to 12 hours. The goal is to see a thick, wrinkled golden layer—the 'clot'—form on top.
Cooling
Remove the pan from the oven carefully. Let it cool to room temperature, then move it to the refrigerator for at least 8 to 12 hours. This firms the fat.
Skimming
Use a skimmer to gently lift the solid crust off the surface. If you accidentally scoop up the thin liquid left at the bottom, tilt the skimmer slightly to let the excess drain back into the pan.
When it doesn't go to plan.
Do not discard the leftover thin liquid; it works well in baking recipes where you would normally use milk.
Store the finished cream in a clean glass jar in the coldest part of your refrigerator.
The cream is ready to serve when it is cold and firm enough to hold its shape on a spoon.
The ones that keep coming up.
How long does it stay fresh?
Stored in an airtight jar, it will keep for about 3 to 4 days.
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