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can I make clotted cream?

I'm obsessed with scones served with real clotted cream and lovely raspberry jam, a treat I can really only find when visiting relations in England and Ireland. Here in the US, folks try to pass off whipped cream for clotted and it's not even close. Saw Mark Bittman's Best Recipes in the World during which he was discussing scones and having proper tea, and much of the conversation was about the lovely golden concoction. Have any of you had success making it and if so, would you please teach me?!

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  1. I have seen it being made in Devon or Cornwall, they use very large shallow metal trays and boil the cream. I do not think it could be done in the US as the cream is not heavy and rich enough. I guess you could try googling it but I would say extremely unlikely.

    1. I think it's one of those products where you can't make something exactly like it but I found this Alton Brown recipe: http://www.foodnetwork.com/food/recip... Good luck.

      1 Reply
      1. re: digkv

        I think you could do it with the right cream-- I can get raw jersey milk (unhomogenized) where I live, and the cream floating on it is awfully rich indeed. And it's gloriously yellow in the spring. Can you find a jersey/guernsey dairy making raw milk anywhere nearby? It's not legal to sell everywhere, unfortunately.

        Here's the british technique-- http://www.joyofbaking.com/Devonshire...

      2. i don't have a recipe, but do you have access to Fussels cream? or the cans of Carnation of the same variety ? Is this the same thing? (IMO Fussels is better.........)

        1. Do you have any tea houses or fancy hotels that offer tea near you? Here in the SF Bay area, we have places that serve "afternoon tea" or "high tea" where you can purchase Devonshire cream/clotted cream. Some of our local grocery stores also sell Devonshire cream, either in the dairy section or in the international foods section, in glass jars next to the lemon curd.

          I don't know how it compares to fresh clotted cream from England, but I thought they were yummy. I've never had anyone try to pass of whipped cream for clotted, but m/b because it's fairly easy to purchase here.

            1. re: Lisbet

              I have tried to make it in the US and have found it simply impossible. The cream and milk you gan buy in a US store is just not fatty enough. The imported stuff you get in jars isn't the same... It should be gloppy, rich, gooey, thick and unctuous, not stiff and buttery. Here in Britain, you can buy several varieties of pouring cream, each with a progressively higher fat content, so making at home it isn't as difficult, although since all the best clotted cream comes from Devon, even accomplished home cooks know you're better off importing it from the experts (you can buy Devonshire clotted cream in most supermarkets here). When I was visiting my family in the US, I experimented a couple of times with American creams, and couldn't get any of them to work; heavy whipping cream only separated and solidified, the rest just sat in the pan and got yucky. I'm sorry! Come to Britain! Go on a tour of Devonshire (where they serve the cream in enormous, gloppy bowls) and eat your fill!

              1. re: sloepoke

                Thanks to all of you for convincing me that it's easier to fly to London than to try this at home. I can buy the bottled stuff here, called Devonshire cream, but it's been severely bashed on CH boards so I've resisted.

                Part of the fun of going to Ireland/England used to be filling a suitcase with all the things we weren't able to get here but that has really changed in recent years. In the Boston area we've got lots of markets selling sausages, bacon, butter, candy, cookies, you name it. Even the local supermarkets have Irish sections! Looks like I need to save a spot in the carry on for authentic clotted cream along with my goodies from Marks and Spencer. Now, if we could only get one of them here...........

                1. re: tweetie

                  OK, now you've got me curious. I really don't think that a pastured jersey in the UK is putting out fattier milk than an equally well pastured US jersey cow. (It's the same breed, same milkfat percentages depending on the feed-- there is nothing magical going on in the UK!) I'm going to give this a try next weekend when I have time and report back. I'd think that the only reason one couldn't pull this off is if one didn't have access to raw jersey cream from pastured animals.

                  1. re: Vetter

                    Vetter, I so agree with you! In fact, I just accidentally made what seems to me to be a very creditable batch of clotted cream from some fresh milk I got from my in-laws yesterday. Right here in the U.S. of A.! LOL

            2. The very simple recipe in JOC works just fine, BUT using unpasturized cream, as it calls for - this may be key to having it coagulate, though I don't know that for sure. Book claims the heating process in the recipe effectively sterilizes the cream, but that is something you have to decide for yourself as there are real risks in using unpasutrized products

              1. the reason you cannot make clotted cream with milk in the US is because we homogenize it, which is very unfortunate. we want our milk uniform, and we don't like the cream to separate, as it is naturally does. which is a shame because unhomogenized milk is delicious. i live in the philadelphia area and several amish farmers in the surrounding region are now selling unhomogenized milk from jersey cows and i most certainly intend to attemp to make clotted cream from that milk! :)

                1. Anne Mendelson has a recipe for clotted cream in her book "Milk." She claims it's simple to make, as long as you have unhomogenized milk and preferably unhomogenized cream:
                  http://books.google.com/books?id=gcP6...

                  1. I successfully made clotted cream this summer, but I'm in Ontario so I don't know how different the cream I can get is.

                    I did use organic goat cream from a small local dairy, so it wasn't homogenized. I do think that's important. I am also told that it needs to be pasteurized at a low temperature, not a high temperature. You might want to call a few local dairies to check how they do it. Again, smaller and organic ones are the ones that are likely to use the lower temperature pasteurization. That and the cream needs to be 35% butterfat or more.

                    I wrote about making it here:

                    http://seasonalontariofood.blogspot.c...

                    1. Here's another clotted cream recipe from Sunset magazine as made by the Tipsy Baker. Simpler than Mendelson's recipe:
                      http://www.tipsybaker.com/2011/03/clo...