Homemade clotted cream with milk

Homemade clotted cream with milk? We created an easy recipe that requires only milk. Only milk? Yes, indeed! But there is a caveat: the milk needs to be unpasteurized, also known as raw milk. It is an easy, straightforward process that does not require much from the baker or pastry chef. This recipe aims to achieve the clotted cream that is homemade, and it has nothing to do with a commercial product. So it is achievable by anyone who’d like to make the cream with the simplest ingredient and procedure.

homemade clotted cream with milk in a jar
This is the homemade clotted cream
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🕐How to make homemade clotted cream with milk

  • In a shallow pan, pour full fat unpasteurized milk that reached up to 1-1.5 inch high
  • Let is cook for up to 3 hours in medium-high heat
  • Don’t boil the milk. If you do, the milk will be burnt and the recipe will fail
  • Once the crust is formed, let it be. Avoid mixing. Let it sit until room temperature
  • When cold, remove the crust and save it in a jar. It is ready to be consumed. Put it in the fridge overnight for a better texture.
How to make clotted cream milk in a pan
Milk boiling in a cooking pan
milk forming crust on the top of pan
Cotted cream is getting ready
This is a picture of a spoonful with clotted cream
Grab the spoon!

FAQs

Can I make clotted cream with heavy cream?

Yes, you can. As long the cream has not been ultra-pasteurized, you are good to go.

How long can I keep clotted cream in the fridge?

 Commerical clotted cream can be kept in a the jar in the refrigerator for up to two weeks. Once opened, keep it no more than 4 days in a airtight container. Homemade clotted cream should be consumed within 5 days after being made.

Can I freeze clotted cream?

You can freeze clotted cream for up to 3 months in the freezer as long as you freeze it immediately after being made in an airtight container.

Can I cook with clotted cream?

Not really. Commonly, clotted cream is for garnish, not for cooking. Use it for your scones and you won’t be disappointed. Read our detailed article on clotted cream and you will find more about its history, origins and its uses here

What can I do with the leftover milk of clotted cream?

For some, the leftover milk is called whey, especially if it has a grey-ish color. Others claim that it is more of a buttermilk. Whatever the leftover is, you can be creative and use it in different ways: mix it in your smoothie; add it in your eggs for breakfast or try to make scones with it. I can’t guarantee that the results will always be successful, but you can try again. If you don’t like it, disregard it alltogether.

What’s the difference between clotted cream and whipped cream?

We wrote an extensive article about the different types of cream on the site and you can find it here. It is a percentage of fat difference. Whipped cream contains 35% fat and clotted cream 55% which makes it much higher in fat.

Where can I find unpasteurized milk?

This question does not have one answer. You can defininitely find unpasteurized milk but that depends on where you live. Some countries and some US states have banned unpasteurized milk as it is raw and therefore may be unhealthy for some. In Washington State where wedesserts.com is based, raw milk is legal. Here is a list of farms that produce it in this state:
Pure Éire Dairy: cow milk
Dungeness Valley Creamery: cow milk
St. John Creamery: goat milk
Lucky Hook Farm: goat milk.
You can buy the milk directly from the farm or through distribution in local stores like the Central Co-op, PCC Community Markets and other smaller markets.

You have no more excuses. Make this recipe today and share your comments. We’d love to hear from you!

This is a spoonful of freshly made clotted cream

Homemade clotted cream with milk

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This is a recipe of homemade clotted cream made with raw milk
5 from 1 vote
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course cream
Cuisine British
Servings 4
Calories 60 kcal

Equipment

  • shallow cooking pan

Ingredients
 
 

  • 13.50 fl. oz. full fat milk, unpasteurized

Instructions
 

  • Pre-heat stove at medium-high heat
  • In a shallow pan, pour full fat milk up to 1-1.5 inch high
  • Let the temperature at medium-high heat and leave for 2-3 hours. Avoid boiling, otherwise the milk will get burned
  • When you see a crust formation on top, avoid mixing. Let it sit until room temperature
  • When cold, scooped out the thick crust and put it into a jar
  • Put it in the fridge overnight for a better constency and consume afterwards

Notes

  • The higher the amount of the milk, the longer the cooking will take
  • For 13.5-fl.oz. (or 400ml) used in the recipe, expect to get 4 oz. clotted cream
  • Medium-high heat is between the middle and the highest setting on the knob of the stove
  • You can only use unpasteurized milk for this recipe, otherwise known as raw. In may countries and also in some US states, raw milk is not legal
  • You will know if you’ve made the clotted cream right when you can taste the matural caramelization of the sugar content in the full cream milk
  • The freshly made clotted cream can stay up to 5-7 days in the fridge. You can freeze the clotted cream for up to 3 months.

Nutrition

Calories: 60kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 38mgPotassium: 150mgSugar: 5gVitamin A: 162IUCalcium: 123mg
Keyword cream; clotted cream
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