Making Clotted Cream
The process relies on low, consistent heat to separate the fat from the liquid over many hours. Once cooled and chilled, the thick golden layer on top becomes the clotted cream, while the remaining thin liquid can be used in baking.
Source matters more than technique.
Use the highest fat content, unhomogenized, non-UHT cream you can find. Homogenized cream will not separate properly, leaving you with a grainy texture instead of a silky, clotted one.
- Wide, shallow baking dish
- Oven
- Fine mesh sieve
- Glass jar
What goes in.
- 1 quartDouble cream or heavy cream (unhomogenized)
Keep it low and steady
Your oven must stay between 175°F and 200°F. Anything higher will cause the cream to simmer and lose its signature velvet-like consistency.
The method.
Preheat and prepare
Set your oven to its lowest setting, ideally 175°F. Pour the cream into a wide, shallow baking dish so the depth of the cream is no more than 2 inches.
Slow bake
Place the dish on the center rack and leave it undisturbed for at least 8 to 10 hours. The cream is ready when a thick, yellow crust has formed on top and the liquid beneath has reduced.
Cool and set
Remove the dish from the oven and let it reach room temperature. Cover it and refrigerate for at least 6 hours, or overnight. This is vital; the chilling stage is when the fats solidify into the thick cream.
Separate
Gently tilt the dish to pour off the thin liquid (the whey) into a separate container. Use a spoon to lift the thick, clotted crust into a jar.
When it doesn't go to plan.
Do not discard the whey; it works well as a liquid component in scone or pancake batter.
Avoid the temptation to peek or stir the cream while it is in the oven, as this breaks the crust formation.
If your oven doesn't go below 200°F, prop the door open slightly with a wooden spoon to regulate the airflow.
The ones that keep coming up.
How long does it stay fresh?
Since it contains no preservatives, it will stay fresh in the refrigerator for about 3 to 4 days.
Why did my cream turn grainy?
This happens if the cream was homogenized or if the oven temperature spiked, causing the fats to curdle rather than clump.
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