For the past few weeks, I’ve been showcasing the many ways that you can make clotted cream at home and not have to buy the icky pre-packaged stuff at the grocery store. (I’ve also got a post here on how to make homemade cottage cheese from leftover buttermilk.)
While the clotted cream at your local supermarket isn’t all that bad – though it’s really expensive – nothing beats this luxurious spread when it’s made fresh, especially if you’re using the best fresh, organic cream you can find. It goes amazingly well with my morning baked oatmeal with blueberries and coconut.
You’ll also notice that prefab clotted cream is often stored at room temperature, which means it’s filled with weird preservatives. Why not avoid that completely with what amounts to five minutes of actual work?
So far I’ve covered:
- The oven method
- The double boiler method
- The stovetop method
- The cheater’s method
Today, we’re discussing the slow cooker method, which is probably the least labor intensive of all techniques. Essentially, you put some cream in your slow cooker, turn it on, and walk away for eight hours.
Yes, that’s it.
The key to making clotted cream is maintaining a good surface-area to cream ratio. In other words, you want to have as much of the heavy cream exposed to the air as possible, to maximize the amount of clotted cream you get in the end. So, if you have a huge slow cooker, great! If you have a smaller slow cooker (like 3 quarts or less), you might consider halving the recipe for best results.
- 4 cups heavy cream, NOT ultra-pasteurized
- Pour heavy cream into the vessel of your slow cooker. Cover the slow cooker, then set it to the lowest setting, usually called “warm” or “low.” Your goal is to have the cream cooking at 180°F (82°C).
- Let sit for 12 hours. Do not stir!
- After 12 hours has passed, gently remove the crock from the slow cooker, being very careful not to move the cream around and agitate the fragile top layer. Agitating will cause the cream to mix back into the milk liquids underneath, reducing the amount of clotted cream you end up with.
- Allow the cream to come to room temperature, and then slide the crock into your refrigerator to sit for 12 hours.
- Once the top layer is solid, use a slotted spoon to gently skim the thick layer of clotted cream from the surface, leaving the liquidy whey-type stuff behind. You can use the leftover liquid much like you can reuse whey, such as in bread, soup, rice.
- Gently stir the clotted cream to create an even, creamy texture. Store in the refrigerator for 5 days. Make sure you keep it in a tightly sealed container so that it doesn’t pick up strange flavors from your fridge – you don’t want your clotted cream tasting of garlic hummus or those green onions that have turned into a science experiment in your crisper. I use mason jars.
- For best flavor, bring to room temperature before serving.
IMPORTANT: There is a variance in slow cookers and how hot they get, even between individual examples of the same brand and model. If your slow cooker gets too hot and scorches your cream, you may want to use a water bath method. To do this, pour the cream in a wide, open dish that fits into the vessel of your slow cooker and set it inside. Fill the cooker with about an inch of water that surrounds the dish with the cream. This water will act as a buffer between your too-hot slow cooker and the your would-be clotted cream.
This content was originally posted on FearlessFresh.com.
Can’t believe its this easy to make. It looks marvelous, am craving for it now. Nice photo
SO much better than store-bought!
Nothing beats clotted cream! This is amazing–never knew you could do this :)
It’s surprisingly simple! And a lot of fun. :)
I want to put together English Tea baskets for Christmas gifts and would love to include clotted cream. Do you know if it can be canned?
Hrmm. I’m really not sure – I wouldn’t bet on it, since dairy is so volatile. But, I’d ask someone who knows more about canning, like Sean Timberlake over at .
I tried this last night and it was an utter failure :( It turn darker brown on top, and stayed completely liquid through out. I am reasonably sure that the temp was too high, but did you also leave out that you should wait for an hour after taking it out of the slow cooker? I noticed that you said that on the double boiler method, but not here. I poked it right away, and then thought “Oh shoot – I probably should have let this come to room temp”. Anyway… I’m going to try again, with a different slow cooker – I halved the recipe, and used a small (cheap) one, but I will probably have better results in a larger, better quality slow cooker.
Hi Catherine,
How strange! Let me know how it goes with a different slow cooker – I’ll bet it just burned. :(
It didn’t get solid enough to skim anything off the second time (when I did it in my proper slow cooker)… I was just using cream I found in the carton at the grocery store – not the UHT stuff, but not unpasturized, either. I don’t know. I’m willing to try again, but do you have any other tips? It just didn’t get solid! I even tried letting it sit in the fridge to see if it would firm up at all and get solid, but no dice. Boo. I crave clotted cream so badly! lol
I had the same exact problem when I tried this method. See my comment below on how I made it work.
Did you skim it while it was hot or let it come to room temperature or cool completely in the fridge? Looks delish! Thanks!
Hi Annie,
You skim the cream off after is has cooled, them mix it to smooth it out. :)
I tried the slow cooker method and the directions definitely need a little revision. Using pasteurized (not ultra pasteurized) organic heavy whipping cream from Trader Joe
Hi Aim,
You know, I’ve been testing this and I think there may be a big difference in how hot slow cookers get. I tried something very similar to your method last week, and it worked very well. I’m wondering if a water bath might be in order to make this work in a crockpot that runs hotter?
This is, in essence, what I do to make clotted cream almost as good as I had it when I lived in the UK!
I sit a flat-bottomed glass bowl on a large metal cookie cutter or ring of aluminum foil inside the crock, put about a pint of heavy cream from a local dairy in the glass bowl, and match that level (or nearly so) with warm water in the crock itself. I put the lid on halfway (I have cats to keep out of it!), set the pot to Warm, and leave it for 10-12 hours, until it gets that nice, buttery color on top. I turn the pot off, let it cool for a couple hours, then pull the inner bowl out carefully, cover it with a tea towel, and leave it in the fridge overnight or for eight hours or so. I find it easiest to slide a sharp knife around the clotted layer and pour off the liquid cream underneath, as it has more of that ‘whippy’ quality with a little added moisture underneath. Also, I don’t mix mine, but that might just be personal preference. All in all, I prefer the oven method, which yields a better buttery crust, but with an unreliable oven this is the best I’ve got!
This is great. Do you mind if I make a post out of it? :) Or do you want to write a guest post?
Either way, I’ve gone ahead and edited the steps above.
Ive just started to make this in my slow cooker, but even on low (my owners guide said temp at low is 180) only after two hours it started to boil….I’ve turned it off but is it totally ruined now?
Possibly… bring it back down to a lower temp and maintain the heat as best you can, seeing if you can save it. Let me know how it turns out.
Modern Crock Pots are pretty difficult when it comes to keeping a stable temperature. I’ve had mine totally burn, because I have one Crock Pot that is particularly “hot tempered.” ;)
Wow I used the slow cooker method Yesterday for the Clotted Cream I used 3 pkts of Cream and put the cooker on Warm for 3 hours But it did not look quite right so I did it for 5 and then let it cool and Put it out on our Cold Balcony . and this morning I scraped off the nicest Clotted Cream ever !!!!
Thanks for Sharing
When I say warm setting I have 3 High- Low and then Warm and Warm was Perfect
Stu
Good problem solving skills! Everyone’s slow cooker is a little different, so often they can run too hot or too cool. Thanks for letting me know how it went. :)
Thank you for posting this recipe. I cooked the cream on low for about 4 hours and it came out delicious. I used the leftover whey to make scones to eat with the cream. This was fun and satisfying.
Very nice! Thanks for sharing.
I tried this in my Hamilton Beach crockpot. I put it on “warm” (as you suggested) and it took me 11 hours of cooking to get the cream to become clotted cream. I’m guessing that when you wrote this recipe you were actually running your slow cooker on “low” rather than “warm.” Anyway, other than the extra time it came out marvelously!
Hi Lauren, There’s a lot of variance between slow cookers – you want yours on the lowest setting, regardless of what it’s called. :)
I definitely yielded clotted cream from the slow cooker method.
I have two questions:
1. You mention a “thick” layer of clotted cream. I’d say mine was fairly thin i.e., there was a lot of cream left over. Is this how it should be?
2. Can I make more clotted cream with this leftover liquid?
Hi Christian,
I think your end texture depends on a few factors, such as how hot your slow cooker gets, the cream you used, and how long it cooked for. You can always whip the cream a little to give it more “loft,” if you’d like.
You may be able to get more cream out of the leftover liquid – again it would entirely depend on your specific situation (how much fat is in your cream, the slow cooker temp, etc). I’d give it a try, though! There’s nothing to lose. :)
Hi! Thank you so much for sharing this gem of a recipe; I despaired of ever having fresh clotted cream. In San Diego, the only place I know of that sells it, is The Shakespeare Corner Shoppe, kitty corner to the Pub & Grill. I’m too lazy to fetch it myself, and would rather have something fresh than imported — granted it is the Devonshire Cream, but $8.99 + tax for 6oz is not what I’m willing to pay. Call me crazy, but I’d rather go to Trader Joe’s – (everywhere else has ultra-pasteurized) and pay $2.99 +tax for 16oz of fresh cream (organic was $3.29 + tax), and make it myself. I have a pretty ancient 8qt Hamilton Beach crock that has a “warm” setting. I followed the instructions; after 3hrs, I let it come to room temp, then overnight into the fridge it went. I made the mistake of using a huge, slotted plastic spoon to skim off the crazy yumminess; by the time I figured out how to save the clotted cream, my yield was quite poor, so round two it is. Did the same thing, and waited patiently to skim it. The second go-around, I used a stainless steel slotted spoon, and a metal, large 3-prong server, carefully mixed up the clotted goodness with the runny stuff that came off with it, and my yield filled a cute little mason jar. After a few hours in the fridge, my darling little mason jar filled with clotted deliciousness was quite solid, and very spreadable. Was it worth it? Absolutely! Now I just need to find a delicious scone recipe to go with it. Thank you again for generously sharing this user friendly recipe. You’ve saved me a trip across the Pond, not to mention, FRESH clotted creaminess whenever I feel like it. Since I have two 8qt crocks, I can double the pleasure whenever I want! Thank you again from San Diego.
Your comment made me SUPER happy. Thanks for letting me know. :) This is why I keep going!
BTW, I’m still enjoying the clotted cream deliciousness I made after I posted; its keeping very well in my adorable little mason jar; I was also able to get more clotted cream from the leftovers; of the 64oz of fresh cream I purchased, I performed the process 4xs; the 1st yield was good, but I ruined it because my skimming tools were too big for the delicate process; the 2nd & 3rd yield was so much more, and the 4th yield, was barely enough to skim off the top, but I still had an impressive yield, considering it was the same 64oz I used. I returned the leftover liquid (whey?) to its containers, 32oz total, and am using it in my recipes and coffee. THANK YOU again for generously sharing!
I just wanted to post my experience with this recipe.
I used a 5 quart Rival Crockpot (about 10 years old or so), and a 16oz bottle of plain, Trader Joe’s pasteurized (not ultra pasteurized or organic) heavy whipping cream. I followed the instructions as written above, but I accidentally left my stoneware out on the kitchen counter overnight. When I initially opened the crockpot after the 3 hour cooking time, I was kind of worried because the edges were a golden brown colour. But I followed through and now I have a full oz of beautiful clotted cream and it is DELICIOUS!
Thanks so much!!
Whoops! I meant to say a full 8 ounces! :)
Awesome!! I’m so glad you liked it, Tony. :)
Ok so i would love to try this recipe, but im not sure if my slow cooker is large enough. Its is plenty deep, but not very wide. I was wondering if this would make my clotted cream come out wrong? Also, if i were to cut the recipe in half, would i still keep the same time frames? Thanks ;)
I don’t think it really matters; there’s only one way to find out. start off with a little bit of cream, and try it out. My oval 8qt Hamilton Beach (ancient, really), did really well. Good luck
Thanks very much for this guide Stephanie. My Brit hubby was quite pleased- got one overflowing Bon Marman jar-ful (370g/13oz) of golden crust/firm cream plus a ramekin-ful of toasted edge-crust and runnier bits, and 8oz liquid (a bit thicker than the initial product) cream left over… using 2 pints of Trader Joe’s regular Grade A pasteurized heavy cream ($2.99 ea)- first try after reading some of these comments. The cream came up about an inch high in our Hamilton Beach 6-Quart Slow Cooker (Model 33967- w/probe thermometer) crock. Started on the WARM setting to bring it gently out of fridge-cold with the lid turned ajar <1in to allow evaporation, and in roughly 2 hours temp had leveled out at approx 120F, so then I set it to LOW on probe setting and in just over 2 hrs the shutoff/alarm sounded once it reached 180F. At that point I turned the lid more so just over 1 in ea side to allow moisture (and heat, figuring it'd continue to increase otherwise) to escape, and monitored it while continuing on LOW but on timer for 5 hours. Yet another 2 hrs later, satisfied that the temp had leveled out around 178F (tip of probe in center of crock at surface), I went to bed. I turned the cooker off a few mins short since I happened to wake (it measured 174F then), figuring it'd cool to room temp by the time everyone woke. The internal part might've been still a smidge above room temp when I carefully moved it to the fridge (the wrinkly golden crust undulated like a water bed) about 3 hrs later, so I left the lid ajar to let it dry further in the fridge and avoid condensation (having already cleared the fridge of anything that might taint the cream with strong scents). The fridge time seemed to make a diff- I spooned out a corner after about 5 hrs refrigeration to share with a friend I was meeting then, but though it was delicious, other than the crust it was fairly liquid. By the time I expressed my disappointment about the apparent failure to my hubby later that night, he was spreading creamy solids from that same small container- and sure enough, the rest of the crock had a slab of about half-inch thick clotted cream under the crust that lifted up with it (about 18 hrs fridge time then). The cream hadn't reduced as much as I'd expected- the crock contents came just under an inch high after the whole process. A few notes: this was in a kitchen in California winter (60-70F Room temp), clotted cream & byproducts had a slight pink-orange tinge for some reason (but tasted freshly sweet if a lil toasted in flavor, and didn't seem to indicate anything bad- no one felt any different even after eating tablespoonfuls several days in a row), at no stage was enough condensation allowed to gather on the lid to drip back into the cream, and I checked actual temp by setting that particular cooker temporarily on probe setting if anyone was wondering. Next time I'd like to try using just one pint as someone mentioned, maybe at lower temp or more open lid to see if can get less of the toasted flavor, and see if even longer post-refrigeration before harvesting might yield more. Thanks again Stephanie, and everyone for their tips on this.. we now have delicious cream tea to pass around.
Thanks so much for this recipe! I’m serving high tea for my best friend’s babyshower on Saturday and I wanted fresh clotted cream but had no clue where to procure it so I turned to the interwebs figuring I could certainly figure out how to make it. I purchased Organic Strauss Creamery whole cream in the glass pint, poured it into a pyrex bowl and floated it water in my old Rival Crock Pot set on low figuring my crock pot may be too hot to put the cream into directly and risk scortching. After about an hour, I checked the water bath temperature and it read about 180 degrees. I let the cream sit undisturbed in its waterbath for 4 hours and when I lifted the lid there was a light golden colored soft crust on top, so I pulled the bowl out and carefully moved it to the refrigerator overnight. In the morning I had about 3 oz of clotted cream which I skimmed off the top and transferred into a clean mason jar. I had enough full cream left in the bowl (not whey) to attempt a second bath, so I did, repeating as above and I got about another 3-4 oz of cream. It is so heavenly sweet and creamy it’s taking all my willpower not to devour the entire jar before the babyshower tomorrow! This stuff is so good, I seriously may never buy commercial butter again. Thanks again!
Awesome, Michelle! And I love Straus milk. That’s what I usually buy, too. :)
Well, I have been experimenting different ways and ingredients to make clotted cream. I made it with raw cream, pasteurized cream and ultra pasteurized cream. I used each type of cream in a crock pot and an oven. My crockpot stabilizes at 180 degrees (F) on warm setting. Here is what I found: (1) Raw cream in the cockpot for 8 hours was too yellow and too much like butter for my taste. The crust was very yellow but even after I mixed it a bit after skimming the cream off, the clotted cream remained very yellow. It was also a bit too thick to be managed. (2) Raw cream, or pasteurized cream in the oven or crockpot at 180F for 8 hours were both excellent. Crusts were yellow but after I skimmed and mixed it, the clotted cream was more white than yellow, a manageable consistency and more attractive. It did not taste like butter. (3)Ultra Pasteurized cream in the crockpot or the oven for 8 hours was very good with nice taste and richness. For all the talk about not using Ultra, I did ok with it. A notch below raw and pasteurized cream, but still quite suitable. Hope this helps.
Thanks, PM. This is awesome advice. I’m going to use the ultra pasteurized the next time I try this. Thanks so much for sharing!
I can hardly wait to make this! After reading about various success and failure comments on the internet It seems important to have the perfect temp.,volume, timing and cream to get perfect results. I checked with the manufacturer of my rival crock pot and they said the setting WARM should range from 165-180 degrees Fahrenheit. LOW could get up to 215 slowly and HIGH will get to 215 quickly.
Yes! They vary greatly, so it’s good to check. And sometimes older models get a little flighty and fluctuate in a wider range, so it’s good to keep an eye on it the first time you try it.
hi dear thanks for your recipe.but can you tell me fat of cream must be how much?can i raw cream for this purpose?can you tell me how we can separate cream?can i add water to cream and make much clotted cream?thanks.
Sure, raw cream will work, though adding water will not make a difference, since it does not change the fat content of the cream. Generally speaking, you want at least 35% fat (ideally 38% or more). Hope this helps!
Your clotted cream instructions are terrific, thank you so much. I plan to have a Cream Tea to raise funds for our WI here in the Spring, and will be making scones and Victoria Sponge as well . Have you ever made it?
I want to share my economical recipe, a chicken version of Rouladen I made up, it’s so yummy. I served it with mashed potatoes and steamed vegies
Jean’s Chicken Rouladen
4 bone in with skin chicken breasts (1 per person)
2-3 slices bacon halved per breast
on low medium soften bacon both sides in a pot then add slices of a halved medium red onion and soften
adding cracked salt and pepper and lots of dried basil
put in raw chicken breasts and cover with bacon and onion on both top and bottom and keep covered
turn chicken when slightly browned and drizzle about a tablespoon of French’s Mustard and half a squeezed fresh lemon over allowing the ingredients to infuse
into broth
turn chicken again and when cooked drain off the broth and make a gravy using reserved vegie broth from potatoes and/or steamed vegies, flour and add a little tumeric or paprika for color, salt to taste
put the chicken ingredients back in with the gravy and let simmer on low turning to infuse the flavors
Mashed Potatoes
Cut russet potatoes in half then quarters and steam until knife goes through
(I never boil them) cool, reserve broth
add a large spoon of plain or savory cream cheese
add milk or cream to soften and vegie broth is also good
salt to taste
a good mashed potato will be elastic like and keep it’s shape
cover with gravy and devour!
The key as with Roladen is to cook this on lower heat for tenderness and infuse the flavors, the bacon, mustard, and onion is hearty, and the lemon and basil that I added make a lovely savory and bitey flavor; you could braise the chicken first but I found I didn’t have to.
Bon appetite!!
Thanks, Jean! This looks fabulous. I will definitely try it out. :)
Success! Although the instructions above are considerably confusing… The introduction says to put the cream in your slow cooker and “walk away for eight hours” and the summary of the printable instructions also concur with the 8 hours cooking time. But your written description says slow-cooker for only 3 hours.
Regardless my attempt was a raging success and everyone at the High Tea I held loved the fresh flavor and texture of the clotted cream with their fresh scones.
My slow cooker has a “warm” option and took 11 hours to get a top layer resembling what was needed then after being gently scooped into a container chilled overnight and was served to a dozen happy faces in the morning. I’m pleased I left it and wasn’t tempted to remove it early. I understand there must be huge variation in the cook-times dependent on the lowest slow cooker temperature.
This was SO much better than the rather awful off-the-shelf products I could get locally; thank you!
Hi Emily, so glad you enjoyed it. And that’s weird – that’s a typo I fixed years ago, for some reason come back to haunt me. I’ve fixed it again so it reads 8 hours across the board. Thanks for the heads up!
Thank you! Thank you! I used this method and my clotted cream was beautiful! My slow cooker’s warm setting is about 165 degrees F and the low setting was 190. I used the warm setting and let the cream set for 12 hours. It truly was beautiful and tasted heavenly.
I just wanted to say THANK YOU for this post. I totally made my own clotted cream, and as I live in Canada, clotted cream is hard to find and when it’s found, it’s ridiculously expensive (about $7 for a little tiny bottle). I bought some 36% fat Avalon Whipping Cream for about $4-something (and I’ll get $1 back when I return the glass bottle). In my neck of the woods, this is the only organic, non ultra-homogenized cream I could find. I poured the whole 500 ml bottle into a small 2 Qt. slow cooker (an el cheapo $10 cooker with a “D” on the front; model number MD-YHJ20B). There are three settings on our small cooker: warm, low, and high. We put it on warm, covered. The first time, I waited 8 hours, every once in a while smelling the gorgeousness. There was a yellowy skin on top but when I moved the cooker, it still seemed a bit sloshy underneath. I thought it was probably because it was warm, and assumed it would firm up in the fridge. 8 hours in the fridge later, it did firm up a little bit. There was a bit of a clotted layer on top, but there was still lots of plain cream underneath. We scarfed down that clotted goodness and then put the remaining cream back on the slow cooker. This time it went overnight on ‘warm’, and we probably didn’t get back to it until 10-12 hours later. By this time I could tell it was much firmer than last time, and the buttery layer on top was thicker and more uneven looking. We put it in the fridge and this time we got a thick top layer of clotted cream, with whey remaining underneath. We took out the clotted cream and it was pretty thick, like not-quite-soft butter, so we added a little whey and mixed it together and got a nicely spreadable cream. I also added a little whey into what is normally just water for making scones/bannock and we ended up getting some scone/bun crossovers which taste excellent. So I just wanted to let everyone know, especially people in Canada where it’s hard to find organic milk products and products that aren’t super homogenized, and for those people who love British cream but hate high prices in Canada. I’m not sure how much cream it yielded, because we ate the first attempt. But the second attempt, with the remainder of the cream, yielded about 160 ml. I’d guestimate that it yielded at least 200 ml or more altogether. The tiny bottles you get in the store are about 180 ml. You might think it’s worth it to pay double the price if you don’t have to cook it yourself, but my-oh-my, home made is sooooo much tastier! The coolness and thickness of the cream reminds me of icy squares, except without the chocolate, just the cream :)
So glad you liked it, Jessie! And thanks a ton for this info – good to know we might be able to get a second run out of the cream. :)
I wanted the clotted cream fudge recipe
Hi Renita, I don’t have a clotted cream fudge recipe. But that sounds wonderful, and now I want to try some.
OK, have just poured quart of local farmer’s market cream into crockpot on low; now to wait till morning to see if it worked.
Nice. :) Be sure to read through the comments on this post. Some slow cookers need a little prodding, and folks have been awesome about posting their experiences here and how they made it work if their crock pot wasn’t cooperating!
Success -sort of….I cooked pasteurized whipping cream with 35% fat for 8 hours on low. The top bubbled up and I could see the cream bubbling underneath. It smelled wonderful. I wasn’t sure how to determine if it was ready or not but I didn’t want to overdo it. The edges were already browned and I didn’t want to burn it so I let it cool, put it in the fridge and in the morning tried to separate the top layer or drain the liquid from underneath. It seemed thicker than when I started, but not really clotted, and nothing to separate. I had already made scones and was ready to eat! I used a mixer and whipped the cream. It tastes great, but with the consistency of whipped cream instead of clotted cream. But in a pinch, it will do. Next time I guess it needs longer…?
Yes, I’d give it a little longer next time. :)
Hello, I used your recipe as a baseline for making clotted cream in my Instant Pot and it worked like a dream. I used 4 c. Organic Valley pasteurized heavy cream (not ultra). Brought to 180 degrees using the Yogurt Boil setting then kept on keep warm for 10 hours. I think next time I’d do 8 but I wanted to be really sure I got a decent yield. I cooled at room temp for 2 hours or so then refrigerated for 12 hours. I got over 2 cups of delicious clotted cream, even a bit more solid than I like (which is why I’d do 8 hours next time), but it’s easy to mix in a bit of the whey to get it looser. This could not have been easier and the Instant Pot worked like a charm.
So glad you liked it, Laurel! Thanks for the tip. I’d never thought to try it in the Instant Pot.
Once it’s cooked do you leave the covering to chill or take the lid off? I figured I’d take the lid off to stop any extra moisture getting in the cream. Did I do the right thing?
I leave it on to keep the top layer of cream from drying out and cracking, especially in the fridge. But if you took the lid off and it worked for you, then do what works best in your situation! :)
I couldn’t for the life of me find heavy whipping cream that wasn’t ultra-pasteurized. So, I used raw milk. I put my cooker on warm because I know it can get pretty hot. After about seven hours, the milk started to do a simmering boil, so I took it out, let it cool, and then put it in the fridge for 8 hours. The liquid did get sloshed during all that moving! The end result was thin, bitter cream that wanted to dissolve into liquid when mixed. I’m going to try your oven method next, where I have more control over the temperature.
Hi Suzanna, milk won’t work – it has to be cream. There’s not enough concentrated fat in milk to pull this off. You might try your raw milk seller if they carry cream?
I have read recipes where people used raw milk to make clotted cream. Also: doesn’t cream come from raw milk to begin with?
It’s a totally different process. Yes, cream comes from milk – but there’s FAR more water in milk compared to the fat content. Since the water to fat/cream ratio is different in milk, it requires using different methods to extract and concentrate that fat/cream. Generally this is done commercially, because it requires skimming the cream off large quantities of milk first — which in essence has them working with heavy cream. :)