Comments on: Homemade Clotted Cream

By: Scarlet

Scarlet — Sat, 05 Jul 2025 16:45:57 +0000

Wow. I loved your recipe. I never knew you could make clotted cream before. This is so great because store bought costs an arm and a leg. I just love it with scones and fruit.

By: Janice

Janice — Sat, 23 Dec 2023 00:29:59 +0000

I’m going to give this a try with cream made from heavy cream powder. The package claims 72% butterfat. The directions for preparing a heavy cream texture is to mix 1:1 with water and leave in the fridge overnight. Have you had, or have you heard of anyone who has had, any experience trying this? Let’s give it a shot!

By: Rachel

Rachel — Mon, 09 Oct 2023 15:04:06 +0000

In reply to deborah lane.

I am in violent agreement with you. I am from Manchester.
Although, I prefer the Cornish version where you put the jam on first then the cream on top. Also, when I lived down there, they used to top the ice cream with clotted cream YUMMY!

By: Stephanie

Stephanie — Sat, 01 Oct 2022 22:46:47 +0000

In reply to Marybeth. i haven’t had it taste sour before so i would be concerned as well. it should smell incredibly fresh and have just the hint of sweetness!! i think maybe the whey might have spoiled!? do you know how fresh the cream you used is?

By: Marybeth

Marybeth — Sat, 01 Oct 2022 04:51:15 +0000

I tried this, the top layer of cream was amazing. However the bottom layer was a little strange and I’m a little concerned. I’m used to the whey being liquid, but this time it was clotted (thick and clumpy/grainy) and tasted sour. It was hard to skim off the cream without getting some of the sour stuff mixed in. Should I be concerned about the sour flavor?? I used the Kalona brand “low-temp pasteurized”? I don’t prefer the sour flavor, but I’m more concerned that the whey is spoiled and possibly harmful. (Serving it to guests.) Is this a concern? Have you ever had this happen? Thanks!!

By: Stephanie

Stephanie — Thu, 21 Jan 2021 18:08:11 +0000

In reply to Ginny. hi ginny, unfortunately it won’t work with evaporated milk.

By: Ginny

Ginny — Mon, 18 Jan 2021 02:00:03 +0000

Hi! Can i use Evaporated Milk instead?

By: Addie

Addie — Fri, 30 Oct 2020 22:19:53 +0000

In reply to Jenny.

Hi, Jenny – I thought I was writing to you yesterday but I was answered by Stephanie who did not use UHT cream in her slow cooker. She did, however, answer most of the questions I had meant for you. Except I wanted to know if you covered the crockpot both during cooking and
refrigerating; also, my crockpot is big and I’m not sure the insert will go in the fridge. Wondering if I can transfer it to something smaller?

Thankyou, and to Stephanie as well!

By: Stephanie

Stephanie — Wed, 28 Oct 2020 16:59:07 +0000

In reply to Addie. hi addie, i would put it in in the evening, let’s say from 6-8 pm then all the way until morning until 6-8 in the morning. you’ll need to make sure the cream reaches 165-180°F. then, the next day, after 10-12 hours or so, let it cool to room temp, then put the insert in your fridge until it chills and solidifies. just to double check, you’re going to be using fresh cream, not ultra pasteurized right? i haven’t tried this with ultra pasteurized, although some readers have had success. just wanted to let you know :)

By: Addie

Addie — Wed, 28 Oct 2020 15:29:38 +0000

In reply to Jenny.

Hello – I can’t find non UHT cream anywhere here in Florida so I want to try your slow cooker method. How many hours is “all night”, and did you cover it? And then refrigerate it? If so, did you remove it from the crockpot first? (Mine is pretty big.)

Thanks!