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Homemade Clotted Cream

Clotted Cream Recipe

I've had a lot of requests recently to publish a recipe for homemade clotted cream. As I live in Cornwall and clotted cream is so readily available here, I've never tried making it myself before. To be honest, you will find it difficult to emulate the stuff you can buy e.g. Rodda's, but for those of you who can't buy clotted cream where you live, it might be worth giving my Nana's recipe a try. She used to make this every weekend and I have fond memories of her scalding the milk in a really old saucepan.



  • At least 2 pints/ 1 litre of Full Cream Milk (unhomogenised)- my Nana used Jersey Milk, which the milkman delivered to her door every Friday.


  • Step 1: Pour the un-treated milk into a shallow metal saucepan and let it stand overnight in a cool place (at least 7-8 hours) until the thick cream rises to the top.
  • Step 2: Heat the milk slowly (they call it scalding) but DO NOT let it boil for about 1 hour, until a thick yellow crust forms.
  • Step 3: Take off the heat and leave in a cool place for 12 hours before skimming off the clotted cream with a wide bladed knife. Enjoy with fresh scones and strawberry jam for an authentic Cornish Cream Tea. It is also really good spread onto toasted saffron bread.

| Author: Beth Sachs | Date: 22nd March 2010 |


  1. This is good to know. What do you do with the milk afterwards?

  2. My grandmother used to drink it James, or use it to make tea and coffee.
    Remember you really need unpasturised full cream milk to get the best results but this is quite hard to come by these days.

  3. Mmmmmmmmmm - naughty but nice! My mouth is watering just thinking about a warm scone with some clotted cream right now!

  4. It would be interesting to make but yeah really hard to get the right milk

  5. Thanks for the recipe Beth. Clotted cream is not readily available here and when it is the cost is inflated

  6. It would never have occured to me to try to make clotted cream - but now I have the recipe, I'm going to give it a go!

    I LOVE the stuff, and spent much of my childhood in Dorset guzzling it down... ;)

  7. Wow that's a fantastic recipe!

  8. If I could get some unpasturised milk I would have a go at this - it would be lovely on a freshly made scone.

  9. Thanks for the recipe, Beth, though I think it would be difficult to find unhomgenised milk these days. I used to always love green top milk, back in the good old days when there were proper milkmen around. (Sigh)

    BTW, I get all my British goodies from British Delights.

  10. Hello clotted cream fans.

    I am a bit desperate. So far I have tried twice to get clotted cream by doing what it says on various homepages: Raw milk, let the cream rise, heat the milk but not too hot, let cool down, skim the clotted cream of. Both times I have done it it was a disaster. The cream was rising perfectly but the heating bit seems to be impossible. Both thimes there was created a thin skin on top but nothing else. No cream to skim of at all as everything stayed liquid underneath. What am I doing wrong? The second time we heated it slower and even took really fresh milk directly of the farmer but still the skin apeared. Does anybody know a trick before we are eventually giving up?

  11. Wow, never thought to make it. I did see one stall at borough market selling raw milk but it is not easily available. Might just have to buy the clotted cream instead. :-(


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