![]() ![]() This recipe can take over 8 hours and you will need to check in on it periodically after an initial 8 hour period is up. In addition to the heavy cream, you will also need a lot of time. I used two pints (4 cups) – be sure to see my notes above about about not using ultra-pasteurized cream. There is only one ingredient: heavy whipping cream. I originally got this recipe from Sustainable Table. As I try or learn about other methods, I’ll be sure to update this section with new information and photos. Others have had success using a slow cooker or electric pressure cooker, and I link to posts about those below. I’ve personally tested making clotted cream in both an oven and in a rice cooker – read on to learn about those methods. When the heated cream cools, you skim the “clotted” cream that’s risen to the surface for use. Heating heavy whipping cream with low, indirect heat causes the cream to separate and undergo a texture and flavor transformation (similar to what happens when you make homemade butter). The quality of your clotted cream will depend on the quality of your heavy whipping cream, so splurge and buy the freshest, best kind that you can find. It is also important to look for heavy whipping cream with as high a fat content as you can find I like to buy a local brand with 40% fat content. You probably won’t be able to get your cream straight from the farm. ![]() I didn’t try making the recipe with an ultra-pasteurized one, but – based on my research – I suspect it wouldn’t work well.įor more information on ultra-pasteurization and why it’s not ideal for making clotted cream, check out the FAQ from the New England Cheese Making Society. Clotting will work best with an unpasteurized or regularly pasteurized (not ultra-pasteurized) cream. The choice of cream is important! You’ll want to get heavy whipping cream that is not ultra-pasteurized. There is only one ingredient in this recipe: heavy whipping cream. ![]()
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