Clotted Cream (Not Devonshire)

Preparing clotted cream is not difficult, but it does take time. Also one needs to have a source for cream that is not ultra-pasteurized or homogenized. It must be pasteurized, however.

This starts with 2 quarts of manufacturer’s cream.
After one hour over very low heat it looks like this:
Clotted Cream 1

Clotted Cream 2

After 4 1/2 hours it looks like this
And it has another 4 hours to go.
Clotted Cream 3

Clotted Cream 4

After 8 hours over very low heat and 4 hours of setting, this is the final result:
Clotted Cream 5

Lovely clotted cream, no additives, no preservatives.

a close-up view of the thick cream which will become firmer with chilling.
Clotted Cream 6 - close up

Now it’s time to bake some scones!

The remaining cream has been mixed with non-homogenized milk, the “cream-top” stuff, and will become cheese or yogurt.


Or – You can use one of the mild or “sweet” yogurt cultures (available from New England Cheesemaking Supply Company.
You must use heavy cream and incubate for 18-24 hours to get the perfect consistency and flavor. This can also substitute for Creme Fraiche.

Here is a link to another blog that has instructions for preparing clotted cream in the oven.
Cupcake Project Blog: Recipe for Clotted Cream


I first posted this “recipe” and photos on eGullet in November 2007.
Preparing Clotted Cream
There are some follow up comments that might be helpful to my readers.

2 Responses to Clotted Cream (Not Devonshire)

  1. Amy says:

    It doesn’t look like you use this site much now but I will leave the comment anyway. My name is Amy and I live in Canberra, Australia. I was drawn to your blog oddly because I was looking for a name for a new doll I bought (I collect My Child dolls from the 1980’s), and suddenly into my head popped the name Bunty Bowers. I thought “that’s what I will call the doll, Bunty.”
    So I came online to look up the meaning of the name Bunty (it derives from a lamb ‘butting’) and it came up with a Parkin recipe which then led me onto your blog.
    Ah yes, I have left the mystery of how on earth I would know an obscure name like Bunty Bowers. Who could ever forget that name once heard? It is such a pretty name. I heard it back in the 80’s when my mother travelled back to the UK to see her family and, being that we had and showed Basenjis, she went to visit with Bunty at her home.
    How fun! I was looking for the meaning of a name, and oddly looking for a recipe for moggy parkin too (a deliciously sticky cake my mother used to make), and my search brought me to your blog which also has a recipe for clotted cream, something I attempted to make a few months back but it seemed to be a bit watery under the very small layer of tan coloured cream. I shall try again now I have read your recipe.
    Thanks for the memories.

    • asenjigal says:

      I corresponded with Bunty for years prior to the internet and email. She was a lovely person.
      I do visit my blog almost every day even though I haven’t made regular posts for a long time. I have added a few recipes.

      I really haven’t made the clotted cream this way for quite a while.
      I make the yogurt with heavy cream which I actually like better – it is wonderful on scones…

      There is a great source for yogurt starters in Australia. Cheeselinks carries the C-1 yogurt starter that is “sweeter” or milder than the regular type.
      Here’s the link.

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