HOW TO MAKE CLOTTED CREAM - Devonshire or Cornish Cream
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- Опубликовано: 8 сен 2024
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HOW TO MAKE CLOTTED CREAM - Devonshire or Cornish Cream
Ingredients Below
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This has become the most miss understood Recipe on my channel. It seems everyone expects a Solid Clotted Cream, which clotted cream never was or is. If you separated it and then chilled it you have lost the overall effect, it should be chilled "as is" and while as the fats settle, you will have a Thick crust under which is a thick buttery cream and under which is a much thinner Cream. That is the way clotted cream has been throughout the ages but every one only seems to expect the top layer?
When you scoop out the Chilled Cream you have a mixture of thinner Cream and Thick Buttery Clots. that is the beauty of Clotted Cream, not that horrible stuff they sell in Supermarkets, which is just Thickened Cream, with no Character whatsoever.
I think as most peoples experience with clotted cream is the fake stuff sold in stores, and served in cafes that have no interest in Authenticity of the product, that over the years, less and less people, chefs and Cafe Owners truly know what Clotted Cream is.
I get Asked time and time again the same question "The bottoms Thin, what went wrong" Nothing went wrong.. Chill it, scoop out the delight which is both Thin and Thick and Buttery, don't waste the bottom, it's part of the beauty of clotted Cream..
This new Note was Added April 2016 Please also read the other Notes. I will not answer them again in the comments.
CLOTTED CREAM FAQ's Here steves-kitchen....
Have you ever wanted to make your own clotted cream at home? Well if you follow Steve's simple instructions you can.
COMMENT
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I seem to get this Question Over and Over so please take a moment.
Question:
Steve its been in the oven for nearly 12 hours...... but it still seems runny
Please think about it, the fats in Cream are Butter Fats and what happens to butter when it's hot or cream for that matter, it gets Runny. The Skin on the top is the clots and when it chills in the fridge you will have a Thick clotted Cream on top and a Thinner milkier cream underneath, that is the norm for Clotted Cream, both the top and the bottom layer of the Cream are Usable parts of clotted Cream.
The Density of the two creams will vary as to how good (or how rich in fat) your original cream was but even the poorer quality creams seem to do OK. So don't panic, you are on the right track.
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You will Need
1 litre or 2 pints of Double or Thick Cream
The cream needs to have at least 35 % Fat
The Higher fat content the better the cream
Oven Temperature 80C / 180f
For full written Instructions check out my Website here
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For those who have a crockpot, it works in this as well! I was a bit nervous leaving the oven on overnight so I tried it in my crockpot and it came out wonderful. Leave it on 'warm' not low for 12 hours :3
Thankyou so much for that comment!
Do you leave the lid off?
Good to know. I will try that.
With the lid on, or off?
Thank you🎉❤!
I was so excited to try this recipe. My husband is from Cornwall, and I was going to surprise him with some authentic clotted cream. I went to the Supermarket and bought some whipping cream. Well fellow Canadians, DO NOT BUY WHIPPING CREAM IN THE SUPERMARKET. I excitedly got up at 6am the next morning to a brown and grey goo that would turn even the staunchest clotted cream lover off it forever. I checked the cream label and found that there are many thickening agents added to the cream. Not one to give up, I sourced out places that sell organic and farm fresh cream, so I am trying it again tonight with an organic 35% fat. Cross your fingers. Next one will be from a jersey farm.
Thank you so much for this recipe. I enjoy finding authentic Cornish recipes to give him a taste of home.
Thanks for this! I'm a Cornishman living in Arkansas and I miss clotted cream possibly more than anything. This recipe is the real deal!
A tip for any other folks living in the US who want to try this: I had to go to Whole Foods to find a cream that had a high enough fat content. Make sure you shake the bottle up really really really good before you pour it out. The cream I bought had some separation in it and a lot of the fattiest cream was clinging to the bottle.
Thanks for the Tip Tom, I am so pleased you approve, I too love and miss clotted cream..
Steve
This is so informative. I have to try it soon. I grew up on a dairy farm in the US. I drank raw milk until I was 18. Never had any trouble. We used to supply our neighbors with it. When in school, we had pasteurized milk at lunch, and I hated it. I couldn't drink it. My father used to separate cream and make butter when the cows first went to grass in the spring. He liked the different flavor. We did not know about clotted cream. I wish we had at that time. My great grandmother was from Cornwall, and a cook for a large household there when she was young, so I am sure she knew all about this. I wish I had known her. I would love to visit Cornwall some day. Thanks for this video.
You are most welcome, hopefully one day you can pass this tradition on to your own family.. In Cornwall your Grandmother may well have warmed the cream on a range top of some sort.. Have fun..
For the quick version, add double/heavy cream to a shallow pan, add unsalted butter and simmer very gently until it reduces. Takes less than an hour.
I thought for sure American cream wouldn't work due to homogenization, but it came out great! I did 175F for the full 12 hours overnight. When I took it out I was skeptical because it still seemed so runny, but it thickened right up when chilled! Awesome! Had a lovely tea today with scones and jam. :D Thank you!
That is so Great Claire, you seem to have done it perfectly, So many seem to struggle with it being runny when Hot, but as you see it's all normal. Thanks for telling me.
Steve
For how many days can last
@@Steve-Owens hi Steve I’m not sure if you’ll get this but I found your recipe online to make clotted cream i used double cream and put it in the oven not on fan just conventional at 80° for 12 hours however when I pulled it out I did have the butter crust on top but the cream underneath was just too liquid should I put it In a fan oven at 80° or do something else? I am from the UK so I don’t think I have any issue with the double cream fat content. Also I know it was 80°C because I have an independent thermometer in the oven.
If you see clotted cream made the old fashioned way there is a buttery cream on top a thick cream below and then a lose whey this is normal. Let the entire thing set and then serve the whole results. That is clotted cream. Don’t try to seperate out the thin stuff let it cool
I can only find the ultra-pasteurized. That still works?
My hubby had never had clotted cream until we went to England. He fell in love with scones and clotted cream. I've made it here in the States using heavy whipping cream. It's not as good as what we had in England, but it is still delicious. Our favorite scone is orange and cranberry, quite simple to make. With the clotted cream, it is a real treat for us Texans!
+Janet Smith :) It never is as good as when you have it where you loved it Janet, but it sparks those happy thoughts.. Which is a good thing :) Happy weekend.
Steve
Finally made this. I poured 1 pint of American heavy cream in a 9x12" glass pan, put it in the oven for 9 hours at 180F. I got a mess with a thick skin and liquid cream. But when I put it in my mixer on whip for just a couple of seconds, it instantly thickened up and became smooth perfect clotted cream. So if you are a lousy cook and wind up with a mess you can fix it easy. Steve can not be held accountable for my blunders.
Sadly I think most people want the smooth homogenized slop that most supermarket pretend is clotted cream. Clotted cream should be varied in consistency from thick lumps (clots) to thinner runny cream, the firm buttery crust on the top is in some ways the best bit. I suspect in this case it is your spoiled expectations rather than your results but can't be sure. If course the cream could have been crap too 🤣 but don't try to blend your cream to be a single consistency like the rubbish masquerading as clotted cream in most corporate (don't give a damn) supermarkups.
@@Steve-Owens So I didn't mess up as much as I thought! Yea!
@@coyoteroadkill Yes or perhaps you did the moment you blended your results, not something I can in the remotest be blamed for.. anyway happy new year and enjoy.. 🙂
Hi Steve I made your clotted cream last night to have today , it is soo beautifully creamy I baked some scones to have with it which added the finishing touch, I also made your clotted cream fudge , there’s no words to express how deliciously gorgeous and velvety creamy they are . Thank you so much .
In these days Ruth, that is so delightful to hear X
@@Steve-Owens my grandkids are coming over tomorrow to devour them you’re a blessing Steve
Great French butter thickly spread. Beautiful organic grass fed clotted cream add top quality fruity Jam. Use heritage flours for scones, organic butter for scones. Great ingredients great cook great results.
Hi Steve, blessings from Puerto Rico! Yesterday. I made my 1st clotted cream, as I was looking all the "goodies" for a tea party we will do in our church next friday, I found clotted cream with scones.... This is absolutely amazing! I meant, I havent tried this before, hence I dont have any comparisson...but the taste is so creamy, not sweet, not salted...just right! Thanks a lot for providing us with such amazing recipes! God bless you!
YUSHIE98 It means a lot to me when I get such nice comments, Thank you for sharing your story and best wishes from OZ :)
Steve
You have solved a big problem for me. And created many new ones as everyone wants me to make them some.
I have changed to 170F, using a convection oven with the fan blowing. It is fully reduced in 8-9 hours.
I have also tried infused versions with:
- whole vanilla beans (split) which were fished out after about 4 hours
- cardamom, fished out after about four hours
- saffron, which produces a bright orange version. It is great on butter cookies or with puff pastry
- champagne (about a cup per quart first reduce in a pan until alcohol is evaporated) and sugar.
Thank you.
You are having a whole barrel of fun with those variants, they sound wonderful. I really like the idea, I would love to see some pics shared on GPlus if you ever get a chance.
Your comment bring a smile to my face, it's so good to hear someone having fun with my Recipes.
Have a great week
Steve
Hi Steve. I went to the Empress Hotel in Victoria and had English Tea but was disappointed that they served "mystery cream" with their scones. When I asked for clotted cream as was not only proper but also advertised I was snootely told that it was not allowed to serve unpasturized cream in Canada. I replied that they could just as well serve hyperpasturized Devonshire cream that could be bought at any local grocery store instead of pawning off their whipped cream and mascarpone to their cherished customers. That's when I decided to hunt for a good recipe on the net. What baffoonery I encountered! Talk about making things as complicated as possible! So, I tried your recipe and I have a beautiful little glass jar in the fridge filled with lovely clotted cream with a gorgeous golden crust to boot. And the taste........! Absolutely exceptional. Thanks for sharing! I used organic whipping cream @ 36%(that's all we get in Canada) that was of course pasturized, by the way. Cheers!
Isabel Aasen Thank you for that great story Isabel, I am often disappoint by the weak creams that are passed off as clotted in many places that serve cream teas, there is no excuse for it really, when you serve a cream tea it's an 'experience' that you should be offering, not a snack. Food triggers all sorts of visual and sensual responses, if you were to ask the same service provider would they accept a Paella in a Restaurant that served you a plate of boiled white rice with some prawns on top. Or Pizza served as a Slice of Toast with Cheese and tomato on it, would they tip the restaurant a recommend it to their friends? After all in Principle the ingredients are similar. You are right to feel offended, as you might with the Cheese on Toast Pizza, they are in essence from the same ingredients but my! do they give the same pleasure?
I can Honestly say I have never once in my life craved a Scone with whipped Cream, nor eaten one with any pleasure but as you know Isabel. Clotted cream scones and Jam are a toe tingling delight :o)
Have a great week
Steve
#SteveKitchen #ClottedCream
This is heaven as advertised. I had it once from a jar. After making and tasting this, I’m convinced I had never tried it before. Super easy to make and well worth it.
+Steven Kolden Thanks Steven, so nice of you to take time to say.
Steve
I shall make this! I had clotted cream once in England and I still remember how wonderful it was thinking it faster! How delightful I can make my own. Thank you so much.
+Ronda Del Boccio You're welcome..
Steve, as someone who assisted her Cornish grandmother make clotted cream, I was amazed to see you use cream to create clotted cream. I still do it the way my grandmother did. I scald 2 litres of full fat Jersey milk to about blood heat in a heavy wide pan over a low gas flame. move the pan of scalded milk to a cool pantry, cover with a clean cloth and leave it overnight. Then remove the crust and put in a bowl, cover that and pop in a fridge. I use the buttermilk that's left for making scones, soda bread or add single cream mix it through, warm it and add sugar and rennet to make junket. My grandmother would scald jersey milk every day adding it the previous days clot, until there was a decent amount to dollop on strawberries, fruit conserve spread on scones or soda bread. It was never spread, just dolloped on. The colour was always a rich creamy yellow not white, and the cream was gorgeous.
digimad1 Spot on, what a wonderful story. I had some un pasteurized Jersey Cream recently and my that was heavenly. In Principle you are creating a similar thing by separating the rich cream from the Thinner Whey and milk a and then letting it set, So few people can get there hand of a full rich Jersey Cream, I would hazard the percentages are tiny, in todays world, so my method is one that makes use of the same products and produces similar results but my I would love to taste your version ;o) I used to have a small farm myself so I have done it the old fashioned ways, some of my Old Cookbooks share very similar Recipes... Thank you for sharing
Steve
digimad1 de
My mother did it this way, using Jersey or Guernsey milk from our farm. The finished clotted cream is buttery yellow in colour. Yum!
I prefer you grandmothers recipe. That's how I will make it.
Lovely video. I'm a homeschool mom and teaching my son about Europe- namely England, so we wanted some recipes to try. This is perfect for scones.
Thanks Sharon, we home schooled ours too so good luck and enjoy, it's worth it :)
Hi Steve.. My mother in law was a farmers wife in Somerset and lived in a 1670 farm house.. My farther in law was a farmer.. After he milked the cows he would bring in a gallon of mike fresh from the cow.. Mother would put this into a Scalding pan.. It was a stainless steel pan about 2 foot across the top and about 1.5 foot at the bottom. Before stainless steal she used a copper pan. She would put the milk into it and place it on the stove YES ON THE STOVE. When it started to bubble she would take it off the stove put a damp towel over it and put it in the back house where it was cooler over night and in the morning scrap the cream from the top with a small plate.. This is real clotted cream as it was made in the south west of England and i miss it...
+Bill Car What a lovely story Bill, We had an old wood stove that we used to reduce the cream on, it's great to hear your tale. Thanks for sharing.
Steve
aha that answers another question, should the cream be heated before it goes into the oven.
The most annoying aspect of US dairy is, how they continually remove the fat content from creams, buttermilk and other milk products, without giving the consumer the option to buy full cream or whole milk dairy...
Funny how they think it is a healthful tactic when, all they are doing is altering the natural composition of dairy products, with their crazy fear of dairy fat...
Hi MSE.. It's so true, I was super disappointed in the USA that even Whole Foods and Trader Joes were selling whipping cream that in any other part of the world couldn't be classified as Cream, the Dairy industry has secretly robbed communities of good milk and cream in a drive to mass produce in single Billion Gallon plants, it's not good thing and I hope it can change.. How are you by the way :)
I am very well and hope you are the same...
It's such a shame that people don't realize that, the vitamin K2 needed to properly feed nutrients to our bodies are found in the milk fat. Do you know that, purchasing unpasteurized milk and cream directly from farmers, is unlawful in the US? A family got into trouble for buying and storing 'Raw milk' in their home...Whole foods is a big joke. There is a US website called "EatWild" that links you to local family run grass fed, free range and organic dairy farms, when you type in your State...I live in Maryland where such farms are abundant. Happy new year to you Steve :)
Great, it's been a while since I saw you, so it's great to have you say Hi. Have a superb 2017..
Steve
This sounds like such a simple recipe, but alas, I am also in U.S. and I fear I won't be able to find the right cream with the percent of fat needed. If you know of a brand, please let me know. I don't know how easy it would be to go to a dairy to get cream off a farm...if I could even find one that would sell retail. Need to get my own cow!
They use it to make ice cream. Probably makes a bigger profit, especially since sugar is so cheap.
Using the videos I've made both the clotted cream and clotted cream fudge. They're easy as can be and so rich and delicious I don't have words to describe them. Thank you so much Steve!
Kaerla Fellows Thank you for saying Kaerla :o)
Steve
(I've got a double batch of cream in the oven now for a party I'm going to later in the week. I wanted something easy, but also out of the ordinary, and your c.c. fudge will be just the ticket, I think!)
My mother-in-law always talked about clotted cream now I know what it is. Sounds great!!
I have my first batch of clotted cream in the oven now. I can't wait to taste it.
Excellent
@@Steve-Owens it turned out great. It's delicious! I'm going to use the remaining liquid to make egg nog.
I've been longing for this since I tried it years back in London and now, living in Madrid I finally have the possibility of travelling to heaven when I feel like it. Thanks mate!!!!
This just made my year. I had clotted cream with scones, jam and tea when I visited London and Bath. PURE HEAVEN. I figured I would have to go back to get more. So glad I came across this thank you!
You're welcome.. ;o)
I didn't know I could actually make my own clotted cream. Thanks for showing how to do it because we don't get it in France.
We cant find it in most of u.k either
Made this yesterday. 170F for 12 hours using fan oven. Put in fridge overnight. Top 1/2 was thick and clotted still have left over liquid cream to use for something else. I used 'pasteurized' cream found at our local Wegmans. Never had the 'real thing' before but what i tasted this morning was quite delightful on my vanilla scone! Thank you for posting this.
I am so glad you enjoyed it. thanks for sharing.
Steve
Thank you so much for this tutorial. I went to university in England and haven’t been able to find proper clotted cream since I returned home over a decade ago! I am off to Trader Joes today to buy double cream and give this a go!!
Excellent Mary, check that Fat content, even in Trader Joes I found it to be low? Read the notes and good luck
Im glad I read the description. The scraping the thick layer off of the watery bits on the bottom right after it comes out of the oven that I’ve seen in other recipes just didn’t sit right with me. I want the ENTIRE BATCH OF CLOTTED CREAM 😋 mine has been in the oven all night, I did a little bourbon vanilla version and it smells AMAZING 🤤
I’m loving this recipe. Thank you. I live in the States now and it is IMPOSSIBLE to buy clotted cream here. I started making it out of necessity but now I’m loving it.
Also, for others in a similar situation, Trader Joe’s ‘organic’ double cream (or ‘heavy cream’, as they call it) says ‘pasteurised’, and has worked fine for me in the past. Everything else I’ve found so far is labelled ‘ultra-pasteurised’, including the said store’s non-organic line-up. (I live in Northern California. I don’t know if Trader J can be found elsewhere.)
Thanks for the info, I was in trader Joe's recently. Pasteurised is fine, it's the butter fat content that is important, 38% at least.. :o)
thank you for this info. I noticed that using this oven method, that there is no liquid at the bottom of the pan like in other videos using the same method. Is there a reason for this? Thanks much if anyone can help.
The sweater is a hit.
Clotted cream here in CHICAGO is impossible to get. I used a mix of sweet vanilla thick yogurt and at times, add cream cheese.
Lovely. Lovely. M
....oh my! I dare not make this....it looks irresistibly dangerous!!!!! well, on second thought, one batch won't hurt....thanks for the delectable looking temptation!
+Donna Perry Donna, you are very welcome, Merry Christmas :)
Once you've had it, there's no turning back! 😀 I'm English, but moved to the USA when I was 31, and they don't have it here! Lol I didn't realise how much I'd really missed it until we went home for an English Christmas last year. The other day my sister in law asked me about it, so now I'm going to send her this gem. Thank you so. so much! 😊
Thank you Steve I am from England we use to have this almost every weekend on scones then we move to California I miss my English tea, scones with strawberry jam and clotted cream thanks to you I made it few weeks ago we all enjoyed it so much next months I am having English tea party so I be making it again.
Farzanahanif2011 I
Hi Steve I've made both the clotted cream and fudge both were absolutely delicious . You're method of leaving the cream in the oven for 12 hours turned out perfect.
Sorry you moved to California.
I'm in ENGLAND BEEN TO IRELAND AND SCOTLAND.NOONE DOES CLOTTED CREAM AZDA.TESCO.LIDLES SMALLER SHOPS SO THANK GOD IM GIONG TO SEE HOW
I live in China and came from the UK with a few years in Texas. I have to make everything from scratch here, Cheese, yogurt, bacon jerky, beef jerky, no base cheese cake, make from strained yogurt and of course clotted cream. Almost forgot custard and ice cream, which in my case is the same recipe.
Five years ago, when I was looking for a recipe (and a definition) for clotted cream, I couldn't find one. Thank you greatly.
+Truly Clark You're welcome..
Hi Steve, thanks for the great, straightforward vid for clotted cream. I grew up in Cornwall and even though I only live 2 hours drive away, buying clotted cream at the supermarket is not the same. Especially as I find it a lot firmer than I am used to, from 'proper' clotted cream. I am making some overnight tonight and may pair it with some chocolate fondant puddings tomorrow. Fingers crossed it works!
bonijade Thanks for sharing that, me too, I love clotted cream from the west country. What I can buy here is nothing similar, really it's just thick cream with no butter taste, so if I want it, I have to make it. You Really can't beat it in Fudge, or Icecream, and of course with Jam And Scones...
Steve
Thanks, Steve. My son and daughter-in-law live in Oxford. She is home for a bit now. We are having a HIGH TEA baby shower for her and she really wanted AUTHENTIC clotted cream. I'm going to give it a go! Thank you.
OK Carmen, read the tips below a lot of people seem not to know what to expect.. Good luck
I had always wondered what clotted cream was - I didn't realise it was so simple to make. Ive made my first batch - 1200ml of double cream (48% fat) baked for 10 hours at 80C. Cream only cost £3.20 , got well over a pint of amazing clotted cream. Thank you, my friend.
That is so refreshing to hear, you get it 😀.. Makes me want to make more, myself. It makes so much sense yet in the USA it seems so hard to replicate with their poor cream, I wish I had known, I would have added a caveat.. Well done.
Steve
I cut open a vanilla bean and soaked it in my cream for a few hours before I made this, then I left the vanilla beans in for cooking...Yummy!!!
Just an fyi for people in the US... if you are having problems finding a cream with sufficient butterfat, try an indian or pakistani grocery because they tend to sell a type of heavy cream with a guaranteed 40% butterfat content.
krista cotuleo Great tip, I have seen from some comments that Heavy Cream is the name to look for in the US, your tip will help some I am sure. Thanks
Steve's Kitchen Yes, but it can be confusing. We have half and half, light cream, and then whipping cream, heavy whipping cream, and heavy cream with varying amounts of fat with the regular "heavy cream" being your best bet for higher fat % and therefore better for whipping. It's stupid really. So that's another tip really: if you are using cream for a recipe that is dependent on high fat content (like whipped cream) buy heavy cream, not whipping cream in the US.
And beware of creams that are made to look heavy by adding gelatine, that seems to be a favorite cheat in the big corporate brands.
In the US, they put carageenan in most, if not all, heavy creams, I have found. It's a thickener made with sea weed. It's just as bad as the gelatin and has that same gummy mouth feel. I really wish they didn't, but it's really impossible to find heavy cream without it here. That might affect this recipe because I heard it doesn't do well when heated. I love clotted cream and can't wait to try this, so I'll let you know what happens
Steve's Kitchen Heavy whipping crème for us in the U.S.?
I just was on a school trip to Bournemouth and had a Traditional Cream Tea, I absolutely fell in love ☺️
+MissWeird They are so nice and further further west you go they seem to get better :)
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Steve
We in America never heard of this. I’m going to try it....
Lol, we know what it is. You don't.
Really? Im American and I've heard of it my whole life. You must live in a very rural area....
Gary. You better call an astronomer. Cause this clotted cream is OUTTA THIS WORLD!
It’s refreshing to hear someone from the UK speak in inches and pints, units that I understand. I’m now off to the shop to buy some double cream. Edit - I've made some clotted cream and it was divine. Now I need to work on the scone recipe because they were a bit heavy on my first attempt. If at first you don't succeed...
I recently made this and it was sinfully delicious! So easy. I brought some to work with homemade scones and strawberry preserves and my co-workers were clamoring for the recipes. Highly highly recommend!
Janet Lennon Hi Janet, that made me smile so much :) You must be very popular
Steve
I've been an anglophile since I was a kid, but I never really was interested in English food till Harry Potter, and Downton Abbey. I've really gotten into the sweet and savory tea recipes, and wanted clotted cream and scones. How wonderful to see how easy it is to make this, and from someone that truly knows, and not some food network approach. Love your style, and this Texan foodie is subscribed :D - PS. Dig your chef jacket!
Shea Smith Thanks Shea, very kind words indeed. You have a great week and welcome to my Channel. Good luck with the cream read the notes and comments for lots of tips.
Steve
The English eat Indian Curry love. Think Alpo. Your idea of England is rubbish. Want to know England? Watch the East Enders series. Not Downtown Abbey!
It's a cross between butter and a rich whipped cream. I haven't had it in ages but my it tastes so good. I have had it this past few days on scones, deserts and ice cream and taken some to family, plus the fudge of course. It's a cream I could almost eat alone. I guess this recipe is for those looking for clotted cream recipes, there aren't many on the net.
Thanks :o)
Steve
Steve, I lived in Europe for 10 years and never had this. It looks delicious and I can't wait to try it. I have heard of it but never really knew what it is. Your explanation was wonderful. I only this morning discovered your site and I will watch it more often. Thanks for this unique experience with Clotted Cream. I'm going to make scones and try it on the scones. :)
+Deborah Reinhold Hi Deborah, welcome to the Channel and thanks for the first kind words... Enjoy.
Steve
I'm going to make this for my mom, she just returned from an England/Ireland trip and misses the clotted cream and scones for breakfast. I think I will surprise her on V-Day.
+Alexis Murphy What a nice idea :o) Good luck
Thank you for the recipe, I think this is the same thing as Turkish kaymak. I will ask my mother about it :)
+Metsada007 It does sound similar, thanks for sharing that
Steve
Metsada007 I don't think so. Kayak is sweeter in taste and lighter in texture.
oh my gosh I was craving clotted cream but where I live it's nowhere to be found. In texas you can find them at central market that's from England but here in Arizona not one bottle in sight. Thank you for this easy recipe. I'll try this today. If I succeed we're having some warm scones and clotted cream with jams on Christmas morning♥♥♥
+Bunnia31 Cool, be patient and read the notes too... Merry Christmas.
Steve
thank you for this! it looks delicious, I will definitely be making it!
Thanks Amie.. , good luck.
Steve
Me to!
Oh, I never knew it was that easy! I was lucky enough to be treated to a Cream Tea, when I was visiting friends in Wadebridge, Cornwall, about 10 years ago. I'll never forget how delicious it was. Fresh scones and Strawberry Jam... and that amazing Clotted Cream.. oh! I will make this a lot. Thank you!
did you made it ??
This is wonderful! I will be using this for my first high tea party. :D Thank you!
+Shelly Auzston You're welcome..
Hanging out with the Victorian crowd, I have always heard of clotted cream, but had no idea what it was. Thank you for the great description and instructions. I will be enjoying this with my wife's scones!
Steve Frankel Hey Steve, Victorian Crowd? I'm from Victoria so I am confused with that one, I am guessing you have a different definition? Any way Thanks for you comment and let me know how it goes for you.
Steve
Hi Steve! Thanks for the recipe, im in Hong Kong and clotted cream is so hard to find over here! When I was in Devon I always had it and jam on scones, sooo delicious! Im definitly going to try it, I cant wait to have the scones again!! Thanks!!! :)
+rachelmanman High Rachel, I am so glad it has been some joy and help to you.
Steve..
That's about the only place in u.k now you can buy it???
In the US here, and made my first batch last night. It's chilling in the fridge right now. We'll see how it turns out! Thanks for the tutorial.
Excellent, thanks for sharing.
I amnow makingit with a local cream 65% butterfat,
Well, I wish I had opened the instructions before putting 3 pints of raw milk into the oven from 10 pm til noon........so, I have hard clots in the fridge and then used the rest to make; Butter and then use the remaining cream for coffee. Also, today I had 1/3 cup cream/ 2/3 hot tea.....OMG it was so much like drinking butter....BUTTER TEA. ~~ I will go to your website and read the BEST instructions.....Thanks for inspiration.
People that are asking questions that don't get replies, check! can anyone reply to you? Mostly if you don't get a reply, it's because your replies are turned off.
Steve's Kitchen can I use full fat mill
No. It needs to be CREAM.
Does 33-1/3% work? Or half and half
I have a question being from America so pardon my ignorance... But after the the cream has been in the oven for 12 hours the Golden Top is that actually butter?
Steve's Kitchen my replies are turned on
thank you steve i must have been reading centigrade, i belive an egg starts to cook at 70 so i dont want the cream to bake. thanks for the vid clotted cream is so expensive i shall be making some next week for clotted cream ice cream. the recipe was a no cook custard and was the best ice cream ever
Clotted cream with Ice Cream is a favorite of mine, It is probably the first way I ever experienced eating it, So good luck and enjoy.
Steve
Steve,
I live in Michigan and am blessed to get fresh unpasteurized milk through a herd share
The girls are making so much milk that the farmers are separating the milk and are making available to
us, quarts of fresh cream.
This cream is extremely thick.
My question is can I use unpasteurized cream for your clotted cream recipe.
Thanks,
Pam
Wow how lucky to be able to get fresh unpasteurised milk.
Absolutely you can use unpasteurised cream for the clotted cream recipe.
I imagine the fat content will be really high so it will make delicious clotted cream.
Hi Pam what part of Michigan are you??? I haven't been able to find a farmer around my area. which I am in the Lower mi area. Please reply, tks Nicky
Mmmm clotted cream, scones and strawberry jam. I'd like to do this here at home but the cream sold in the supermarkets are awful, very synthetic and nothing like the lovely single, double and extra double thick cream you have in the UK. I just remembered the Jersey cream to buy from Waitrose ....oh! heaven !...
Thanks, I'm in Australia.
Dear Steve, can you pleases make a video on how to make homemade ice cream using clotted cream. Has always please keep the videos coming. Thank you.
I can't just now while I am travelling, maybe one day though :) Thanks
Steve
Ok Thanks.
Nascar 19822 Type Mary Berry -Home made Ice Cream -1973 in the RUclips search bar. There's an easy recipe to make ice cream, using clotted cream, and it looks delicious.
I have wanted to know how to make clotted cream since I visited England for the first time in 1980. Thank you for the clear directions. I will be trying this very soon!
I've been dying to make this but my mom won't let me keep our oven on for 10 hours!
+HeavenleeMe Let me talk to her.. ;o)
Haha. Same!!!! I saw another video that said preheat the oven hen turn it off. Not sure why he said that.
@@zohalabdurahman3697 Well, it works. I did it that way because my over is messed up and MAY not stay on, even if I get it going and up to temp. I hate repairmen!! LOL, so I'm just bearing with it. But, since I can't depend on it to keep going for a certain time, that recipe where you just turn off the oven and leave it was my only option and it worked just fine.
@@Steve-Owens LOL!!!
HeavenleeMe hi it won’t us much power at all sat such low temps , it will also warm the house
Grew up holidaying in Cornwall where we would eat lashings of Rhoddas Clotted cream on scones with jam, absolutely to die for, always wonder how it was made so, thanyou for sharing this recipe, made some for the first time overnight last night and, its turned out as good as Rhoddas..........fantastic my own clotted cream.
Rhoddas was a favourite of mine, for a commercial Clotted cream, it's one of the best.. Thanks for sharing..
Steve
Thanks so much! Will be trying this with heavy whipping cream (pasteurized, but not ultra-pasteurized, as per other recipes) since I am state-side! Hoping to have clotted cream as the filling for a Victoria's Sponge Cake for my British boyfriend's birthday :)
Katie Treece Hi Katie,I hope it comes out well, might I suggest you don't use clotted cream in the sponge, it is not the ideal cream for that use, it's tradition in the UK to use a thick whipped Cream and Raspberry Jam, it will remind him of home..
ruclips.net/video/EuKmjqK_9nU/видео.html
Steve
Steve's Kitchen I definitely have that as a back up, but his all-time favorite is clotted cream so I thought it'd be a nice substitute! It's in the oven now so we shall see! *fingers crossed!*
Steve's Kitchen Well the first batch didn't work, my oven must have been too hot, but the second batch (and the cake!) turned out great! For anyone in the US looking for heavy cream that is not ultra pasteurized, Trader Joe's sells some! I'm including a link to a pic of the carton. Thanks for all the help!! ediblefacial.files.wordpress.com/2013/04/3.jpg
Superb Katie, thanks for sharing that info :)
Katie Treece Thanks for the info about sourcing cream that is not ultra pasteurized.
I live in America and the chances of getting real clotted cream are non-existent but I followed your instructions on this video and the results are to die for! Seriously, I want to make your fudge recipe but I don't know if there will be any left over for that, it's so good. This was so easy, just throw it in the oven and forget about it and I have so many things I want to use it in! After the fudge, the next thing is ice cream! Thanks for an awesome recipe!!
Hi Miry, superb to hear. Next time you'll have to double up it seems :o)
@@Steve-Owens Definitely!
Thank you so much! I used to eat this on scones in a most wonderful teahouse, but I no longer live in that town. I make some pretty good scones, and now, I can make my own clotted cream to go with them.
OAN- I have GOT to make that clotted cream fudge too!!!
8~)
Cool, don't forget to read the notes in the description and you will have delicious clotted cream, that of course makes great fudge too. 😉
Remember to hit the little Cog ✹ next to the Subscribe button above or on mobile devices click here ruclips.net/user/steveskitchen and hit the bell 🔔. That way you’ll get a personal notification of new videos from Steve's Kitchen. Then you won’t miss a video, It’d mean a lot to me 😎
This note is automatically added to the end of all my replies.
Steve
Thanks. I’ll give this a try!
Please advise. I cant seem to get it to reduce down after over 12 hours. Should I perhaps leave the oven door slightly ajar to let the vapour escape? I'm using fan oven heat around 70-75 C
Thank you so very much Steve, for showing a simpleton like me, how to be civilized. I do have a friend coming over from a small town near London, who would see me through different eyes. You are wonderful. Yes i have subscribed to your page. Again, you are wonderful.
Hi James. Thanks buddy, I hope you have a great week..
Steve Owens
Since I am in the States, and have had to pay a premium for real clotted cream, what do I use to make clotted cream? Do I use heavy whipping cream?
+Jeremie Moon There are so many tips from people in the USA in the comments Jeremie, some make some really great ideas and info, Take a read and see. Thanks
Steve
I've lived in the States a while, and the only place I've found that sells 'pasteurised' heavy cream (that's double cream) is Trader Joe's. Look for their 'organic' cream. Everything else I've seen in this country is labeled 'ultra-pasteurised'. The said Joe's organic cream has worked perfectly fine for me!!
Honestly it's not as complicated as people make it out to be. I have used ultra pasteurized multiple times and it always thickened beautifully. Regular heavy cream is fine. If you can fine grass fed it will look more traditional since it will be yellow. Ultra pasteurization does not affect your cream, because probiotics or bacteria have no role in this recipe. It would matter if you were culturing like with creme fraiche for example.
@@SUSHIANDMEtube Jungle jims in the Cincinnati area. It's a humongous international supermarket with goods from literally hundreds of countries!
Leo URUSHIBATA Just out of interest, did you know that Trader Joe's is actually Aldi North. Aldi acquired the company in 1979.
Wonderful explanation, and your replies to comments are extremely helpful. I discovered clotted cream at a tea house in San Francisco run by two UK transplants. I've moved to Northern Vermont, am planning a Robert Burns supper, and shortbread with clotted cream is called for!
You have given all the information I need to introduce my townsfolk to something incredible.
No - thank YOU!
TheStockwell Thanks for sharing the lovely story with me and good luck with your event
Steve
Steve's Kitchen
The event was a hit. I made VERY traditional shortbread rounds, enough to feed dozens of people. But, the big sensation was YOUR clotted cream. Being near the Canadian border, we had a good number of Scots and Brits show up. They needed to know how clotted cream - the stuff they were raised on - found its way to a small Vermont town with less than 5,000 people in it. "Steve's Kitchen - RUclips," I said. I was merely channeling a higher power!
No-one broke down in tears . . . but I could tell they wanted to.
I've done a lot of cooking over the years. Caring about people can mean caring about the food you present to them. I know how a familiar taste can connect a person to their youth, a country, or a happy time in their life. Your clotted cream proved that and no - thank YOU!
TheStockwell Wow! That is a very moving story, I feel honored and a little proud of what we have jointly achieved, I so wish I could have been there to share in the fun, imagine serving up cream teas and sharing stories and ideas.
You have done yourself proud, thanks for sharing the story, did you get any pics or film at the event? I would love to have seen the people. Anyway, you have a wonderful weekend and thanks for the post :o)
Steve
so basically its reduced cream?
+p0331546 Basically, or in fact exactly, That's exactly what clotted cream is but not reduced rapidly or stirred there are some rules
More like partially dehydrated.
I tried this and the crust was much more caramelised. Still delicious though. Either I had it in too long, or the temperature was too high. I'll definitely give it another go though. I might break out the temperature gun to check my oven's temperature.
Still if it tasted good that's the main thing... Thanks.
Where can I get that Harlequin shirt????
Hi Steve, I had to let you know that my clotted turned out just gorgeous. I could not believe I made this ha ! so I also made my scones. I layered the golden syrup, clotted cream on our Beautiful scones, and what a Devine treat it was. It just Melted and you could taste the nutty flavor and it was Simply Devine !! thank you steve for sharing your wonderful recipes.
Thanks for taking time to say Linda :o)
Steve
Hi Steve! just wondering how long you leave it in the fridge for? thinking of doing this for mother's day and want it to be a surprise (so 2am time constraints are necessary)
+naomi 2 or three days should be fine but not much more..
+Steve's Kitchen thanks so much !! will definitely have to do it ahead of time then~
I had clotted cream in Argentina once, at the Great Britain booth during the Lincoln American School international fair. They were selling as a fundraising for the school parent teachers association scones, clotted cream and strawberry jam yum yum yum!! Thanks for the recipe!
I love clotted cream and have been lucky to be able to find it in some stores here in California for years, imported from the UK. But I'd always heard the stuff in jars isn't anywhere near as good as fresh, and I was so sad I'd probably never get to taste it fresh. I had no idea it was something I could make at home! I'm really excited, because I now live in a location where I'm 30 minutes from the nearest store that carries it, so it's a pain to get. I also have a friend who recently discovered clotted cream and loves it, but she can't afford to buy the jars very often (they're on the expensive side here). She'll be so excited when I send her this recipe. It looks fantastic! ☺️
So good to hear but please read the notes, many people expect the solid mass that stores sell, which is not the way with Clotted cream is, so expect goodness but maybe different than store bought, I would hope.. Thanks.
In other recipes, I see instructions for skimming off the top layer. But I love that you use ALL of that wonderful cream. I will definitely give your version a go!
I had never seen any one else make it before I did, but skimming off the top would be wrong, people miss understand what it is.. but thanks you :o:
clotted cream is a beautiful concept and product.
Thank you very much for this great Video how to make this English specialty since I cannot buy it where I live. Now I can enjoy it when ever I like.
Thank you and greetings from Germany.
Oh my stars I am going to make this,I haven't enjoyed clotted cream in a long time years in fact!absolutley right the store bought ones taste a bit sour to me.Thanks so much for showing this method.
+Freda Weigand Your welcome Freda, enjoy and read the comment s below for any tips.
Steve
Jam on cream!!!
*grabs popcorn for the incoming debate*
Ohh! Can I agree? it does work better but I think I will disagree, just to be pedantic.. 😉
I love clotted cream, I do mine in the slow cooker over night..works a treat🙂
Great video. I have made it with Neilson's 35% fat whipping cream here in Canada, but left it in the oven over 15 hours and it was scrumptious. Thanks again.
Superb Thanks for telling me, sharing you experiences really helps others. Man I love this cream :o)
Steve
I strongly reccomend you dont use Nielsons, its horrid for your health!!
I've had clotted cream in the West Country and you're right its heavenly. Not even as good in other parts of Britain. I'll make this soon.
Ahh Yes, from or even in the west country is the best place to experience this, but home made is mighty good too.
Steve
Clotted cream is not available in the States - and cream is heavily tinkered with - but I am going to try and find the ‘right’ cream to use as I know my American mother-in-law-law is going to LOVE the taste!
Glad we have seen the clear, glass dish and the true clotted cream. Remember it from 6 years ago in Devon but not heard of in Oz. Trust the Poms to keep all the good things to themselves.
Thank you for teaching us, I'm using your scones and cream videos to make my own this weekend. I've only ever had store bought clotted cream so I'm happy to try the real thing.
Enjoy and thanks for saying :)
I'm making this tonight! Always wanted to try scones with clotted cream and jam. Looks like I will finally do just that tomorrow! Thanks for the video!
+moonflicker67 You're welcome, I hope, it's all you wish for. Read the comments and above all enjoy.. :)
Steve
Oh My God . . Steve, what a lethal video. You made me nostalgic. I had so much of it in my young days in Exeter then in London. I still crave for it and have every weekend at tea time in Dubai. I really can not thank you enough Steve.
Thank you for saying and sharing, I think this delight does tend to stay lodged in our memories.. Happy 2017
Steve
I had the most fabulous clotted cream in London
I grew up in America, but, my mom was British and never had it over here. Looks like an interesting cross between heavy cream and our whipped sweet cream. Want to try it now !
Brilliant both the Clotted Cream and that fab Clotted Cream Fudge, thanks Steve.
Thank you too Sandy. Glad you liked them :o)
Steve
Oh my soul! I'm in heaven! Now I can finally make my own (great to know about the thermofan tip). Clotted cream only lasting 2 or 3 days? It was last 10 seconds in my house!
Steve I have just found your channel and it is AMAZING. You seem like a really GREAT person for replying to everyone. Really appreciate the kind gesture. Peace to you.
Thank you RM, I do try.. 👍🏼
THANK YOU! Had no idea it was so easy and I can make it here at home (West Hollywood)!