Clotted Cream and Butter

Clotted cream is not something you come across frequently in America. I have only been served clotted cream once, and it was during a High Tea at an Alice in Wonderland themed tea room in New York. Clotted cream is delicious, but rather pricey! Luckily for us all, it is incredibly easy to make!  All you have to do is track down some heavy cream that is not “ultra-pasteurized.” Depending on where you live, this might actually be a challenge. I checked Whole Foods, Giant, the local shops, Amazon Fresh, and finally found some at Trader Joes! Trader Joe’s store brand is pasteurized, so it works well for this recipe. Honestly, all you have to do is place a vat of heavy cream in the oven overnight and you have clotted cream

One time in high school, I accidentally made butter. I was trying to make whipped cream for something or other and left the cream out on the counter for too long before whipping it. The result, being unexpected, was a very traumatic event for me, but when I was cleaning the mixer, I realized that what I had was butter. Since then, I have been doing it on purpose! Homemade butter is so delicious, or at least it feels more delicious to me. In addition, the liquid that is left after your butter separates is actually buttermilk. Imagine waking up on a Sunday morning and making yourself some buttermilk pancakes with buttermilk you made, and then frying them on your own butter and perhaps then smearing them with your own Mango Jam! Or perhaps make your own Buttermilk Biscuits! My homemade butter has lasted for weeks on end without a problem. I always end up using the buttercream within a week or two, but sour milk products act the same way in baking as fresh ones do, so don’t worry about having too much!

We served both of these with Sultana Scones and a variety of jams for High Tea this Saturday!

Clotted Cream

not ultra-pasteurized heavy cream, I used 3 pints

  1. Place heavy cream in a Dutch oven or pot/pan with a large surface area. Your goal is to have 1 inch of cream in a pot.
  2. Cover with aluminum foil (I didn’t the first time, refer to the photo below)
  3. Bake at 180 degrees for at least 8 hours but up to 12 hours. I just ran the oven overnight.
  4. Cool and place in the fridge for another 8 hours, perhaps while you are at work!
  5. Carefully separate the thick layer at the top (the clotted cream) from the rest of the cream. Store for a few days in the refrigerator.
  6. Use the rest of the cream to cook with.

Butter and Buttermilk

1 pint, or two, heavy cream at room temperature
freshly ground salt, to taste

  1. Dump heavy cream into stand mixer
  2. Beat as you would whipped cream, however instead of whipping, the cream will eventually separate
  3. Drain out the buttermilk and reserve for baking
  4. Continue draining the butter for a few hours, moving it around with a spoon to get as much buttermilk out as possible.
  5. Mix in a bit of salt for flavor and store in a container that seals.
  6. Refrigerate for at least two weeks.

Total active time: 10 minutes each or so, 18 hours rest total needed for the Clotted Cream

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