Let’s Spill the Tea on Making Clotted Cream
Clotted cream may sound and look a bit strange, but once you’ve had it on a scone you’ll never go back to butter again. Making it in your own kitchen could not be easier. It’s as simple as pouring heavy cream into a glass or ceramic baking dish.
It’s heated low and slow. My temperature of choice in 185F for 12 hours uncovered. It’s then removed from the oven, allowed to cool to room temperature and then placed covered in the refrigerator overnight.
Most recipes call for putting the cream in the oven in the evening so it bakes overnight. Most of us don’t like to run our oven while we are sleeping and you also run the risk of the oven shutting off durimg the night. Then it sits in the fridge for a good 12 hours, so by that time it’s already late the next evening. I like to have mine ready to go in the morning to have witrh scones. My method is to place the cream in the oven first thing in the morning. It will be done in the evening, sometime after dinner.. It then rests in the fridge overnight. In the morning I’m ready to enjoy my clottedcream.
Type of heavy cream to use. (Unpasturized vs, Pasturized vs. Ultrapasturized:
The optimal choice is unpasturized cream obtained from local farms which can be difficult to come by.
Pasturized and Ultra Pasturized Cream is what is available to most of us and they are both acceptable options. I had read in the past that it was impossible to make clotted cream from Ultra Pasturized cream, well I’m hear to tell you that i’ve had great results using Ultra Pasturized.
Farmland Fresh Dairies makes a 40% milkfat Ultra Pasturized Heavy Cream that works quite well. The only difference I have found between Pasturized and Ulta Pasturized Farmland Fresh Dairies Heavy Creams is that the yield of clotted cream is a slight bit less with the Ultra Pasturized version. You will be left with more whey or liquid, but that’s just fine because the discard it’s great to use to make scones. More on that in another post!
To stir in the crusty bits, or leave them on top?
There ar just as many people that say to leave the crusty bit on top as there are that say to stir it in. I personally like the crusty bits, they add a little bite of richness and I prefer to stir them in.
Jam first or cream first?
Do you like to put jam first and then cream or cream first and then jam on your scones? I’m not picking a side!!!
Clotted Cream
Equipment
- 1 Cermamic Baking Dish measuring between 6"-7" Square and 2" deep
Ingredients
- 480ml Farmland Fresh Dairies 40% Fat Heavy Cream 2 Cups
Instructions
- Preheat your oven to 185℉.
- Pour the heavy cream into the baking dish and place it uncovered in the oven. Let it bake for 12 hours.
- Remove from the oven and allow to cool to room temperature. It should take about an hour.
- Cover with plastic wrap and place in the fridge to chill for about 12 hours.
- Remove from the fridge. Using a spoon scrape off the thick top layer. This is the clotted cream
- Place it in a bowl and stir to mix everything together. If if feel a bit dry or you want it exxtra creamy,add a few tablespoons of the discard liquid and stir it in.
- Place it in a container and use immediatly or store in the fridge for about a week,
