Easy to Make Clotted Cream

Clotted cream is an essential part of Afternoon Tea, served on scones.  It is what the term “cream” in the legendary Cream Tea service refers to.

Making your own clotted cream is really simple and Keto friendly. The goal is to coax the liquid from the cream.  2 methods one in the fridge which you have to tend, the other in the oven which you leave overnight.

Easy to Make Clotted Cream

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Making your own clotted cream is really simple and Keto friendly. The goal is to coax the liquid from the cream.  2 methods one in the fridge which you have to tend, the other in the oven which you leave overnight.

Easy to Make Clotted Cream

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Making your own clotted cream is really simple and Keto friendly. The goal is to coax the liquid from the cream.  2 methods one in the fridge which you have to tend, the other in the oven which you leave overnight.

Servings

1cup

Servings

1cup

• Course Afternoon Tea, Pantry Basic
• Cuisine English, Keto
• Keyword Afternoon Tea

Ingredients

• 2 cups pasteurized cream ultra pasteurized cream will also work

Servings: cup

Units:MetricUS ImperialUK

Ingredients 2 cups pasteurized cream ultra pasteurized cream will also work Servings: cup Units:MetricUS ImperialUK

Course Afternoon Tea, Pantry Basic Cuisine English, Keto Keyword Afternoon Tea

Instructions

Fridge Method

1. Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter.
2. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
3. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Oven Method

1. Set your oven to 180F
2. Pour the cream into a heavy casserole dish. It should come up about 1-3 inches on the side. Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
3. Remove the dish from the oven and set to cool. Then cover and refrigerate. The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator for the rest of the day.

Recipe Notes

While making clotted cream is easy, how you use it on your scones is a matter of much debate around the UK

• In Devon,  the cream is put on the scone before the jam
• Cornish folk put the jam on first and then dot the cream on top

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