I have had making clotted cream on my ‘to do’ list since I saw it made on an ‘Edwardian farming’ programme on the BBC last year and when invited along to bring ‘peasant chic quirky picnic food with a story’ to a photo shoot for the new Irish Country Magazine of the Irish Farmers Journal, I thought I’d attempt to make some as the perfect accompaniment to my spot o dick fruit bread and homemade raspberry jam.

I made 3 batches, varying each slightly and this was what worked the best.

  • I took about a gallon and a half of milk straight from the jar in the milking parlour so it was warm. (yes, it is made with raw milk).  I poured it into a large roasting dish so it was about 3 inches in depth.
  • Leave for 12 hours.  Bring to 75 degrees and keep at 75 degrees for an hour.  (I simply covered it with a large plastic chopping board that had a hole for the handle and inserted the thermometer there. I heated it very slowly on two hob rings. The slower it comes to 75 degrees the better the result).
  • Then leave it in a cool place for 12 hours. The cream comes to the top and forms a very wrinkled surface.
  • I then put it in the fridge to cool down more for an hour before removing the cream.
  • The ladies on the BBC programme had a huge perforated ladle to remove the cream (almost as big as a dinner plate). I used a fish slice! I then put it into the fridge and removed it before I left but I’d suggest letting it sit at room temperature for an hour or so before using it.

And here’s a picture of it at the picnic – Irish clotted cream :)

irish food - irish clotted cream and spotted dick

By the way, if you would like to see more photos of the food at the picnic, do have a look at my Garrendenny Lane blog.

And if you would like the recipe for elderflower cordial, you’ll also find it here on the Garrendenny Lane blog.

Comments

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15 thoughts on “How To Make Clotted Cream

  1. Pingback: Irish Country Magazine Picnic Photoshoot | Garrendenny Lane Interiors

      • Is anything good for the hips that is made with cream??? What exactly is clotted cream, this American woman asks? I could do it here, too, pull the milk from a weigh jar, does it do better from a cow with a higher % of butterfat/protein, such as an Ayrshire cow which is 99% of my herd, or a Holstein cow? Is it like butter? Would like to make cheese, but it is so time involved. When I visited family in the Netherlands in 2000, I had a cheese there that was soooo good, but of course, when I asked my cousin what kind it was, she could only give me the dutch name. I came home & went on a taste testing of all the dutch cheeses I could find/smell and didn’t find anything close to it.

        Reply
    • Didn’t you once make it by putting it into the oven or is it yoghurt I’m thinking of? Apparently you can make it with pasteurised cream by slow heating it in a jar in the oven but this is the real McCoy :) Irish clotted cream ;)

      Reply
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  4. Can I ask what you did with what was left in the pan, is it whey?
    Also if you used a gallon and a half of milk how much cream did you get?
    Do you think you could make this in smaller batches, and could you use cream instead?
    Thanks

    Reply
    • I got a (cereal bowl sized) heaped bowl of cream and I’d probably have got a bit more if I’d used a better ladle. I definitely got more by putting it in the fridge for a while too, helped to solidify it more before I removed it.
      I’m not sure if the remains could be called whey or not to be honest, I’d have thought it was just skimmed milk? We have a number of farm cats so I gave it to them :)
      You can use cream instead, I think I saw a recipe somewhere that stated if you leave cream in the oven overnight with it barely on, that it becomes clotted.
      You could make it in smaller batches, I don’t see why not.
      I hope that helps :) Lorna

      Reply
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