Homemade Clotted Cream Recipe (2024)

FAQs

What is clotted cream called in America? ›

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don't let it chill long enough or transfer too much whey when scooping out the clots of cream.

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.

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

We don't have a true clotted cream in the U.S. Pasteurization was required in 1924 thus ending the clotted cream industry. Creme Fraiche is probably the closest we have but not that close.

Most afternoon teas in southwest England wouldn't be complete without a helping of clotted cream. It's often served on scones with jam, but would be just as delicious spread onto crumpets or quick breads.

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.

Clotted cream was initially invented as another way to make butter, and trying to whip it will likely turn to butter more quickly than regular cream.

To make clotted cream, milk or cream is heated at a low temperature until a buttery crust forms. The latter is scraped off and cooled until the milk separates and clots of cream are left on top. While refrigeration is no longer an issue, we continue to enjoy clotted cream for the sheer joy of it.

Does clotted cream go bad? ›

Unopened, our Clotted Cream has a very long shelf life, once opened it must be refrigerated and eaten within a few days.

It's always a good idea to label each sealed container or tray with the date of freezing or storage date to ensure you use it within its optimal timeline. Freeze for Up to 2 Months: Clotted cream freezes best for up to 2 months.

Yes, you can… BUT… if it's been sitting out for a day or two, it could go rancid when frozen. So, if you want to freeze leftover clotted cream, try to freeze it as soon as possible after opening. Ideally, within the same day.

I believe the grainy texture comes from over-whipping. In fact, keep whipping and you'll end up with butter.

What is a good clotted cream substitute? If you can't get your hands on proper clotted cream, you could of course simply whip some heavy cream but you could also have a go at some other types of cream like mascarpone or creme fraiche.

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream.

What is Devonshire Cream? To my knowledge, Devonshire Cream is the same in its original form as the famous British “clotted cream” which is served on scones and other baked dainties for tea time.

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.