Clotted Cream from Scratch

Rate this post
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.

You are looking for information, articles, knowledge about the topic Clotted Cream from Scratch on internet, you do not find the information you need! Here are the best content compiled and compiled by the team, along with other related topics such as: Recipe.

Related videos about Clotted Cream from Scratch

  Frozen Berries Blueberry Pie

Similar Posts