Making clotted cream11/6/2023 Nice to know it can be done in larger quantities. Update: I made a quart’s worth of clotted cream yesterday to take to a tea today and it worked perfectly. I had to share it with you, because y’all understand these triumphs of dairy. Remember, apply the clotted cream first, then strawberry jam on top. Traditionally, the cream is gently folded into a container with the crust loosely mixed in so everyone gets a bit of it when they take a scoop to put on their scone. I can’t get the wind off the sea or the rugged Cornwall coast here in WV, but by golly I can get that transcendent flavor and most loving incarnation of butterfat ever. You’ve gotta try this if you haven’t already. I shared it with others who Know The Real Thing and they agreed: this was it! It sets up quite firmly in the fridge, so it’s worth letting it come to room temp before serving with scones and jam. I packed it into a glass jar and rationed it out all week. It doesn’t taste like either butter or whipped cream, but is it’s own wondrous species. If you fold that back, underneath you have a thick, smooth, cream with a distinctive almost-but-not-quite sweetness from having been cooked. The finished product has a soft crust that is a natural feature of the Real Stuff. WHOOP! In the picture below, you can see that I got almost exactly 8 oz. I had a full cup of real clotted cream! Like from Cornwall or Devon. I poked a hole on one side and drained away the skimmed milk (quite drinkable, if flat) and tested the product. I carefully lifted the pan out and put it in the fridge for five hours. I set the timer for 12 hours, and left the toggle on “Venting.”Īfter 12 hours, I had a thick, golden skin on the cream (a good sign). I set the pot on “Slow Cook” and “Low,” a setting that stays at 180-190F. I put a pint of this ambrosia into a wide, flat stainless bowl that just fits into my Instant Pot. (It makes stunning cultured butter with your buttermilk starter.) I am fortunate to be able to get real grassfed Jersey heavy cream that has not been ultra-pasteurized or wrecked with added ingredients. I’ve tried several different methods with mixed but always disappointing success. Not a cheese, strictly speaking, as it isn’t fermented. Clotted Cream By Anne LarsenĮver curious and following my success with cheese, I thought I’d try for my Holy Grail: clotted cream. It is then traditionally spread on scones. It is made by heating cow’s milk and letting it cool until it forms clots. It is used as a spread, like butter, but it has much less fat (64%) compared to butter (80%). What is clotted cream?Īccording to Wikipedia, no one is quite sure where clotted cream came from originally, but, now, it is made primarily in the Devon and Cornwall counties of southwest England. We are in the process of doing an interview with Anne, so, watch for that soon. Anne Larsen in Berkeley Springs, West Virginia was excited when she realized she could make clotted cream in her Instant Pot* and we were excited to have her recipe.
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