Making Traditional Clotted Cream
Clotted cream is the result of slow-baking high-fat, unhomogenized cream in a shallow dish until a thick, golden crust forms on the surface. By gently heating the cream for several hours, the butterfat separates and rises, thickening into a dense, spreadable layer that is then cooled completely to set.
Source the right cream
The success of this process depends entirely on using high-fat, unhomogenized milk or cream. If you use ultra-pasteurized or homogenized cream, the fat will not separate into the characteristic thick clots.
- Wide, shallow ceramic or glass baking dish
- Oven
- Fine-mesh skimmer or slotted spoon
Low and Slow
Keep your oven between 175°F and 180°F (80°C). Anything higher than 190°F will boil the cream, ruining the structure and creating a grainy texture instead of a silky, clotted one.
The method.
Prepare the cream
Pour the raw or non-homogenized cream into your shallow baking dish. The layer should be between one and three inches deep.
The long bake
Place the dish uncovered in the oven. Leave it undisturbed for 10 to 12 hours. Look for a wrinkled, golden-yellow skin to form across the entire surface.
Cooling phase
Remove the dish carefully from the oven. Let it cool to room temperature on the counter, then move it to the refrigerator for at least 12 hours. This chilling step is essential to solidify the fat.
Harvesting
Use a wide spoon to gently lift the thick, clotted layer from the surface. Leave the thin, milky liquid—the whey—behind in the dish.
When it doesn't go to plan.
Do not stir the cream at any point during the baking or cooling process.
The leftover whey is not wasted; it is excellent for baking bread or cakes.
Store the finished cream in a sealed jar in the coldest part of the refrigerator.
The ones that keep coming up.
How do I know if my cream is the right kind?
Check the label for 'non-homogenized' or look for cream sold in glass bottles where you can see the layer of cream already separated at the top.
How long will this last?
Because it has been gently pasteurized by the oven heat, it will keep for about three to four days in the refrigerator.
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