Clotted Cream

Total Time:
13 min
5 min
8 min

1 cup

  • 2 cups pasteurized (not ultra-pasteurized) cream

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. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

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    The emperor "Alton Brown" has no clothes and has officially lost his mind. Whip a cup of cream, whisk in 1 TBSP confectioners sugar and 1/3 cup sour cream. DONE. I want to know who would do this clotted cream recipe and more so how many would do it twice? 
    I'm certain that clotted cream is a very old recipe that did not include a coffee filter basket or a rubber spatula and it would taste much better with a well seasoned wooden spatula and a minoan strainer.
    this didn't work very well at all. I used a basket style coffee filter inside loose strainer. Took lots of attention, scraping etc for small yield. Flavor was good but over all just not worth the effort. Receipt makes it sound SO easy...guess I should have watched the show instead.
    I know this isn't real clotted cream but it's a very good substitute! I usually buy Luxury Clotted Cream from the Devon Cream Company but have to drive about 20 minutes to get it and pay about $5.00 for a 6 oz jar. Now I can have it whenever I want! I used pasturized (not ultra pasturized) heavy whipping cream ($1.99/pint). I tried making it in a small strainer with a regular basket coffee filter with very poor results. I then made it in a small cone filter atop a coffee cup with much more satisfactory results. I found that if I stirred the cream to loosen the thick parts every few hours, I got more "clotted cream" left in the filter.
    I tried it a couple of times and got very little cream. They sell it at a couple of Middle Eastern stores in Skokie IL. It tastes just like the Clotted Cream I had when I was in London. They call it a different name. The brand they carry is by Atour Foods, they have a website When I try making it I get very little pieces, the one I buy is a nice thick piece of cream. It's yummy on bread and honey.
    This is really as good as I've had in England or Canada. The trick is to make sure you DO NOT use ultra-pasteurized cream. It won't work..... and it isn't easy to find cream that's not ultra-pasteurized in the big food stores. I also think regular cream instead of heavy whipping cream works quicker. I don't use the cone type coffee filters.
    I followed instructions exactly but all I got was a teaspoon of whey in the bowl. Kept it up for days but nothing happened.
    I rate this recipe ONE STAR due to the tiny amount of 'clotted cream' that results from the recipe.
     The flavor, for you have haven't tried it, is the same as the parent liquid (heavy cream), but the consistency due to draining off the liquid is that of soft butter. My arteries ache just thinking about this.
    The last time I had clotted cream was 2 years ago in Victoria, BC. This is just as good, maybe even better! Now I can have clotted cream whenever I want. Thank you AB for another great recipe!
    Well, when I tried this, I set everything up the way it was described in the directions, yet it didn't work. I want to try it again...I think I just need some better instructions!
    *Real* clotted cream from Devon (England, UK)involves scalded milk. There was no scalding in this recipe. Anyone who's tried and loves the real thing this will be a poor substitute.
    and I couldn't get much more than a half teaspoon of clotted cream. You're better off getting some Devon cream from World Market (it's practically the same stuff) or going to a gourmet or British market for it.
    Thank you for this wonderful recipe. I served it to a house full and everyone loved it.
    Quick and easy way to bring back UK memories. Great with scones, tea cakes and even spread on english muffins along with strawberry jam...ummmm, ummm, great!
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