Try this Homemade Clotted Cream recipe, or contribute your own.
- Carbohydrate 2.23199999716977 g
- Cholesterol 109.599999861024 mg
- Fat 29.5999999624664 g
- Fiber 0 g
- Protein 1.63999999792044 g
- Saturated Fat 18.4255999766359 g
- Serving Size 1 1 Serving (80g)
- Sodium 30.399999961452 mg
- Sugar 2.23199999716977 g
- Trans Fat 1.52639999806449 g
- Calories 276 calories
Step-by-step
- Heat your oven to 170°F.
- Pour the cream into a deep casserole dish that has a cover that can go into the oven. You’re aiming for a deep dish so that the cream is about 2 to 2.5 inches deep when poured in. I used a casserole dish with a glass cover, kind of like an old school pyrex type thing.
- Cover the dish and place in the 170°F oven for 10 to 12 hours, or overnight, which is what I did.
- The next day (or 10 to 12 hours later), remove the casserole from the oven and let cool to room temperature before placing in the fridge for a minimum of 8 hours, or overnight.
- Skim off the top, slightly golden, thickened layer. This is your clotted cream! There will be another layer under the slightly yellow layer that is creamy and thick like sour cream – this is clotted as well, but with a bit more moisture in it. Skim that off as well.
- Use a stand or hand mixer and whip up the the two kinds of cream until thick.
- Serve chilled and enjoy! I love it on scones, toast (SO GOOD), cake, basically anything or everything!
- The clotted cream should keep in the fridge for up to 5 days, covered.
High-fat whipping cream containing 35 percent milk fat or higher does the essential structural work required to produce authentic clotted cream without stabilizers. Selecting pasteurized dairy rather than ultra-pasteurized versions remains critical because ultra-high-temperature processing alters the protein structures and prevents proper separation of the milk solids during the long heating phase.
- Maintain the oven temperature precisely at 170 degrees Fahrenheit throughout the ten to twelve hour heating window to allow evaporation and surface crusting without boiling the liquid.
- Choose a wide, deep casserole dish that ensures the liquid maintains a depth of two to two and a half inches, which provides the correct surface-area-to-volume ratio for crust formation.
- Allow the dish to cool completely at room temperature before transferring it to the refrigerator for a mandatory minimum of eight hours of chilling, which solidifies the butterfat fractions.
- Distinguish the distinct layers during skimming by lifting away the golden, leathery crust first, followed by the softer, sour-cream-like layer directly underneath.
- Store the finished product in a sealed container in the refrigerator for up to five days to maintain food safety and optimal texture.
Attempting to rush the process by increasing the oven temperature will scorch the dairy solids and ruin the batch entirely. Proper separation relies entirely on gentle, sustained heat over extended hours rather than active culinary intervention.
