Clotted Cream from Scratch

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Clotted Cream from Scratch
  1. Preheat the oven to 175 to 180 degrees F (80 degrees C).

  2. Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.

  3. Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.

  4. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

  5. Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.

  6. Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.

    Chef John

Chef’s Note:

This recipe works best with good quality cream, preferably from grass-fed cows with a fat content of 36% to 40%. Avoid anything that says “ultra-pasteurized” since it has been heat-treated, and you won’t get the same results.

Most modern ovens go down as low as 175 to 180 degrees F (80 degrees C), ideal for this technique. A temperature of 200 degrees F (95 degrees C) will work, but check after 10 hours and see how things look.

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