How To Make Homemade Clotted Cream Oven Method Food

HOW TO MAKE CLOTTED CREAM

Steps:

• Preheat your oven to 180° F (82° C). Clotted cream thrives on low heat over a long period.
• Get high fat, not ultra-pasteurized cream if at all possible. Pasteurization is heating food, usually a liquid, to a very high temperature and then immediately cooling it down. The high heat lessens spoilage by preventing microbial growth, but a by-product of this is that the structure of the cream erodes, along with some of the taste. In order to get the tastiest clotted cream, stick with organic, high-fat, less pasteurized cream.
• Pour any amount of cream into a heavy-bottomed pot with a lid. The main thing to worry about here is how high up the sides of the pot the cream goes. Try to get it so that the cream comes up at least one inch and no more than three inches on the pot.
• Place the cream-filled pot in the pre-heated oven and cook for at least 8 hours. Cover the pot with its lid and close the oven door. The cream may take as long as 12 hours to fully clot. After 8 hours, the cream will develop a thicker, yellowish skin resting on top of the cream. This is the clotted cream. If you're checking on the cream in the oven, be careful not to puncture the clotted cream on top.
• Remove the pan with the clotted cream from the oven and let cool at room temperature. Then, place the pan in the refrigerator and refrigerate for another 8 hours, being careful not to disturb the outer skin.
• Separate the clotted cream on top from the whey-like liquid below. Reserve the whey liquid for use in cooking or baking. (Buttermilk pancakes, anyone?)
• Enjoy! Store for three or four days in the refrigerator.

HOW TO MAKE HOMEMADE CLOTTED CREAM (OVEN METHOD)

Steps:

• Preheat the oven to 175 °F. This is usually the lowest temperature an oven can go.
• Pour the heavy cream into a glass or ceramic 9-inch pie pan. Place the pan in the oven for at least 12 hours (or overnight). Don't disturb the pan during this time, so no stirring.
• Carefully remove the pan from the oven, keeping the pan steady. You don't want to mix the thickened cream into the whey layer underneath. Allow the cream to cool for 30 minutes, then cover and refrigerate for another 12 hours.
• Once the cream has chilled, use a slotted spoon to gently skim off the thickened layer on top of the whey layer and place in another bowl. You can transfer the remaining whey to another jar to use in scones or biscuits.
• If you want, stir the thickened creamy layer and any whey present until the mixture has a smooth, creamy texture. There might be small pieces of the leathery layer, but that's fine. Otherwise, you can remove the crust and chill the remaining clotted cream (the whey will get reabsorbed).
• Place the clotted cream a tightly sealed container, like a mason jar. Clotted cream will keep in the refrigerator, like unsalted butter, for 5 days (and even up to 2 weeks). For best flavor, bring to room temperature before serving.
• Clotted cream can be frozen for up to 6 months in a tightly sealed jar. Thaw overnight in the refrigerator, then bring to room temperature and enjoy!

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM RECIPE

Steps:

• Preheat the oven to 175ºF/80ºC.
• Pour 5 Fl oz/150ml each into three ramekins (or small oven-safe dishes). You can prepare this clotted cream recipe in one large, shallow baking dish or several smaller ramekins. I decided to use three ramekins. No matter the size of the dish you use, the aim is to pour only 1 ½-2 inches (4-5 cm) of cream into the dish.
• Place the ramekins on an oven tray, transfer them to the middle shelf of the oven, and bake for 12 hours, untouched.
• Remove the ramekins from the oven and allow them to cool completely at room temperature.When you remove the ramekins from the oven, you'll notice the cream may seem slightly liquidy. This will thicken as it cools, though.
• Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the clotted cream to chill for around 8 hours or overnight.
• Remove the ramekins from the fridge, use a spoon to lift up a corner, and pour out any liquid below the thick layer of cream, if there is any. Mix everything remaining together. If it's too thick, spoon some of the discarded liquid back into it - and voila!You'll notice a golden crust on top. Don't be tempted to discard this. This is what makes clotted cream so special and is absolutely delicious. Just mix it right into the cream.The leftover liquid (if there is any) is whey and can be used to add to smoothies, when making oatmeal, baking (including making homemade scones!), etc.