Home-made Clotted Cream Recipe (2024)

FAQs

How do they make clotted cream? ›

Clotted cream (a.k.a. clouted, scalded cream, or Devonshire cream) is a British topping made by heating cream or full-fat milk, then allowing it to cool slowly. As it cools, the cream rises to the top and "clots."

Clotted cream is simply full-fat cream that's been heated low and slow for many hours and then cooled slowly so the cream rises to the surface and forms "clots." This thickened cream is scooped off the top and into a jar or small container.

Whether clotted cream is made at home or bought in a supermarket, the process is the same. Clotted cream was used historically as a way to preserve milk. An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.

In states like New York, Texas, and others, you can only buy raw milk directly from farms. That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

The taste of mascarpone is similar to that of cream cheese, ricotta cheese, creme fraiche, or clotted cream, but with a little more sweetness and acidity. This makes it a versatile cheese for both sweet and savory dishes.

Where can I buy clotted cream in the USA? If you'd rather buy clotted cream than make it, try Trader Joe's, Whole Food or Wegmanns. Or grab a jar of clotted cream here on Amazon.

Why does clotted cream taste so good? ›

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time.

It's a very rich cream, it's very slightly sweet but only from the natural sugars in it, so sweet in the way that milk can be. What other things does the flavor compare to? Flavour-wise probably unsweetened whipped cream but with a very different texture.

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.

Can you whip clotted cream to thicken it? No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream?

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Can you whip clotted cream to thicken it? No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream?

We now attribute this longer shelf life to the higher butterfat content of clotted cream which is 64% on average compared with 48% for heavy or double cream. To make clotted cream, milk or cream is heated at a low temperature until a buttery crust forms.