The Story Girl

Clotted Cream Making

I completely forgot to update here about my clotted cream making! I used a simple recipe and it turned out very yummy. I’m sorry I don’t have any photos to show you, the cream was eaten up very quickly with no thought to blogging!

Clotted Cream (from here)

1 pint whole cream (unpasteurized is best, do not use ultra-pasteurized)

Oven at 180F degrees. Put your cream in an oven proof container and cover (foil or lid). Leave in the oven for 8 hours. Remove and let it cool. Try not to jostle it and place in the refrigerator for 8 hours or overnight. Scoop out the thick portion on top and place in a container. That’s the clotted cream. The remaining liquid can be used to make scones!

Comments (2)

Comments (2)

  1. Anushka Says:
    March 28th, 2012 at 12:44 pm

    I can’t believe it’s so simple!!

  2. Caitlin Says:
    March 29th, 2012 at 2:02 pm

    Anushka: I know! It just takes awhile. The results are very tasty.

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