Making Clotted Cream
Clotted cream is the result of long, slow evaporation. You achieve it by heating unhomogenized heavy cream at a very low temperature in the oven until a thick, golden crust forms on the surface, followed by a long, undisturbed chill to separate the solids from the whey.
The quality of your raw materials dictates the yield.
Use only heavy cream that has not been homogenized; if the label says 'ultra-pasteurized,' it will not separate properly. You are looking for the layer of cream to rise and thicken, not for the liquid to boil.
- shallow wide-mouth glass baking dish or ceramic casserole
- oven
- skimmer or slotted spoon
- glass jars with lids
What goes in.
- 1 qtunhomogenized heavy cream (often labeled 'cream top' or 'non-homogenized')
Steady, Low Heat
Keep the oven between 170°F and 180°F. If the heat climbs higher, the cream will cook rather than clot, resulting in a grainy texture instead of the desired silky spread.
The method.
Prepare the cream
Pour the cream into a shallow baking dish so the liquid is no deeper than two inches.
Slow bake
Place the dish in the center of a preheated oven at 175°F. Leave it undisturbed for 10 to 12 hours. The cream will darken slightly and form a wrinkled, pale yellow skin on top.
Cool and set
Remove the dish carefully without jostling it. Let it reach room temperature on the counter, then move it to the refrigerator. Chill for at least 12 hours.
Harvest
Gently lift the thick, clotted crust off the top using a slotted spoon, leaving the thin liquid (whey) behind in the dish. Press the clots into a clean jar.
When it doesn't go to plan.
Do not discard the leftover thin liquid; it works well in baking recipes that call for milk or buttermilk.
If the cream is still too runny after 12 hours, give it another 2 hours in the oven.
Store the final product in a sealed jar in the refrigerator for up to five days.
The ones that keep coming up.
How do I know if I bought the right cream?
Check the ingredient list. It should contain only cream. Avoid anything labeled ultra-pasteurized or UHT, as these processes destroy the proteins needed to form the clot.
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