Homemade Clotted Cream


A recipe for homemade clotted cream. Best served with scones and jam. Don't forget it's jam first!

Cream tea

HOMEMADE CLOTTED CREAM


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 Sunday morning and I have fond memories of her scalding the milk in a really old saucepan.


PIN THE RECIPE FOR LATER!


Homemade clotted cream


WHAT TO SERVE WITH CLOTTED CREAM?


You can't beat the quintessential Cornish cream tea for serving up your homemade clotted cream. I have a lovely recipe for homemade scones that you might want to try.

Homemade scones

Clotted cream is also great served with fresh strawberries and even mince pies. It goes really well on my Mincemeat Crumble slices too.

I've even been known to stir a spoonful into risotto at the end of cooking. It gives it a lovely richness.


TOP TIPS FOR MAKING CLOTTED CREAM


  • The milk you use MUST be full cream and it must be unpasteurised. Many farms sell full cream milk direct from their gates. Supermarket milk just wont work.
  • The shallow metal saucepan is also important in this recipe. Do no use a non stick saucepan. It must be metal and fairly shallow in depth


HOMEMADE CLOTTED CREAM


Homemade Clotted Cream
Desserts
Yield: 6
Author:

Homemade Clotted Cream

Homemade Clotted Cream

A recipe for homemade clotted cream

Ingredients:

  • 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.

Instructions:

  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.
  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.
  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.
Calories
125.33
Fat (grams)
6.35
Sat. Fat (grams)
3.68
Carbs (grams)
10.25
Fiber (grams)
0.00
Net carbs
10.25
Sugar (grams)
8.65
Protein (grams)
6.82
Sodium (milligrams)
94.90
Cholesterol (grams)
20.40
Calories and nutrition for 1 serving
Created using The Recipes Generator

9 comments

  1. This comment has been removed by a blog administrator.

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  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.

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

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

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  5. 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... ;)

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  6. Wow that's a fantastic recipe!

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

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  8. 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.

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  9. 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?

    ReplyDelete