How to make clotted cream

How to make Homemade Clotted Cream, this sweet spreadable is essential for afternoon tea and scones. Still, you don’t have to buy those expensive imported bottles because you can now use a simple recipe that you can easily make in your kitchen.

What is Clotted cream?

If you have never try it, this is a very thick paste of smooth cream sauce invent by very clever British farmers a long time ago. It is not whipped cream or cream cheese, nor butter…the decadent texture and the incredible silky texture. It is thick and easy to spread, and if you apply it on freshly baked bread, it won’t get better.

The small jar of cream we bought in Biltmore made us want more, and I was happy to discover the most fantastic discovery…you can make the cream in the kitchen at home. You no longer need to find and pay a lot of fees in specialty stores. U.S. dollars to buy imported things. My homemade whipped cream is much better (and fresher) than the British food I usually buy.

What does clotted cream taste like?

Creamy quarks taste like slightly “boiled” butter, but not their famous taste, but an incredibly thick and silky texture! The feeling of curd is unique and not to  missed.

What Ingredients do you need?


  • Fresh double or heavy cream, not UHT or ultra-pasteurized.
  • Unsalted butter or Guernsey butter.
  • a heavy casserole dish
  • Oven.
  • Baking dish.
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How to make clotted cream?


  • It would help if you had a large, wide pan or heavy-bottomed pan for baking. The important thing is that the moisture in the cream can evaporate without leaving any serum in the end.
  • Put the cream and butter in a saucepan and heat it over medium-low heat. Stir continuously with a wooden spoon or a silicone spatula until it boils.
  • Do not boil and continue stirring until cut in half. Depending on the stove and heat, about 20 minutes.
  •  PleaWould you please put it in a flat glass or ceramic bowl? Th? more, the better. More surface area gives you a golden, oilier shell-the best!
  •  Put in the refrigerator overnight to set the shape. If you are in a hurry, the cream will  ready for use within a few hours, but the longer it is left, the thicker it will become.

Tips for making clotted cream

  • Ensure that you use a cream that is not ultra-pasteurized. It would help if you found regular pasteurized cream at Whole Foods or similar stores. Treat UHT cream to prevent coagulation.
  • The oven thermometer is an indispensable kitchen tool, which comes in handy in this project. If your oven is too cold or too hot, your homemade butter will not curdle.


I served with freshly baked scones, jam, and a cup of tea. Cottage cheese is not only suitable for afternoon tea but also as a pudding or dessert. We like to add a scoop of quark cream to nectarine egg pie or apple cake. Oh, I almost forgot, and the sticky caramel pudding!

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