What Is Clotted Cream? (2024)

FAQs

What Is Clotted Cream? ›

Clotted Cream is a thickened cream with fat content around 68%. Heat causes the cream and fat rise to the top forming clots and are skimmed off. This is the clotted cream.

Clotted creams are processed by sitting the cow's milk for 12 to 24 hours in shallow pans, then slowly heating them at low temperatures. This method enables the clots to rise and be skimmed off, making fresh clotted creams to serve on your table. This type of cream has a fat content of 55%.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

What is a good clotted cream substitute? If you can't get your hands on proper clotted cream, you could of course simply whip some heavy cream but you could also have a go at some other types of cream like mascarpone or creme fraiche.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.

Crème fraîche has a sour flavour, giving it a distinctive taste that is very different from that of clotted cream, which has a nutty flavour from being heated and a buttery richness. It can help to bring additional creaminess to a dish, such as our Chicken, Leek & Potato Pie.

Can you buy clotted cream at the grocery store? ›

One of the major brands available for purchase in the U.S. is Devon Cream Company. You can find its jars of clotted cream in various sizes online at Amazon, or at several major grocery stores and retailers like Shoprite and Walmart.

Clotted cream is sweet cream that has been heated using a specifc process to change its texture. Creme fraiche is a cultured product made from cream. It has at least 30% fat and is made with a special strain of mesophilic cultures. Buttermilk in the modern sense is a cultured product made from milk.

Cornish Clotted Cream - aldi - 200g.

In the U.S, clotted cream would be classed as butter due to its high fat content. Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall. So how do you eat a cream tea?

3. Authentic Clotted Cream: The Queen was known for her appreciation of locally sourced ingredients. Her cream teas featured authentic Cornish clotted cream, rich and luxurious, adding an unmistakable touch of quality and tradition.

In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.

It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Clotted cream has the richness of butter but the creaminess of whipped cream. As my colleague Anya put it, "it's everything you love about whipped cream, but better because it's thick." It's thick enough to sit on top of a scone rather than sink in; in that way, it creates the perfect bed for a layer of jam.

Rodda's is now considered the most loved Cornish clotted cream brand in the world, being enjoyed from Land's End to John O' Groats and as far away as Australia and Asia. But thats not all… we also make other delciously rich and creamy products using the very best Cornish milk.