In literature , one always reads of elaborate tea scenes with Devonshire Cream. The authors always make it sound so appetizing. In the United States your don’t see it so much except for small little jars in some groceries which I have seen both in and out of the refrigerator. That unrefrigerated ones always freaked me out , and thus I stayed away from it.
So the other day I was killing time before meeting Certain Someone for dinner. I stopped by Pastoral, an artisnal cheese shop off the Mag Mile and browsed through there selections. A magazine caught my eye called Culture. Imagine a whole magazine devoted to cheese. I purchased a copy and was tranfixed by both the articles and the advertisements. They actually had recipes to make your Feta and such. I found a cheesemaking supply company and ordered on their kits to make my own Camembert. Click to left on the sidebar to see what else they have to offer. Yes. thats coming down the line. Patience. I decided to look at the magazines web site to find other recipes, and I found a recipe that intriqued me . Home Made Clotted Cream. Its not as hard as you would think.
So what is Clotted Cream, some of you may ask? It’s
divine.A thick almost butter like cream with little yellow clots from the crust formed while the cream rises to the top, while being processed over 12 hours. The recipe calls for a double boiler type set up as you heat the cream on a very low heat for 12 hours, cool, then allow to set overnight in the fridge while not upsetting the crust formation on top.
I used the leftover cream that was left after the crust formed, to bake my scones that morning.So this a project that you need to stay home for and check on your stove top. The taste is almost like caramel. One slathers it on scones with jam or can use it in other desserts. The origins of the Dairy jewel is from South west England in both Devon and Cornwall. Of course the dairy there has a distinctive taste that makes it unique.
I used the leftover cream that was left after the crust formed, to bake my scones that morning.So this a project that you need to stay home for and check on your stove top. The taste is almost like caramel. One slathers it on scones with jam or can use it in other desserts. The origins of the Dairy jewel is from South west England in both Devon and Cornwall. Of course the dairy there has a distinctive taste that makes it unique.In the United States is hard to find unpasteurized milk or cream unless you have access to a trusted dairy farm. Living in the city , I don’t. Some people say your cream cant be pasteurized to be true Cornish clotted Cream.. Mine was . The recipe I used stated as long it wasn’t Homogenized or Ultra Homogenized. So consider this the American version of Clotted Cream.
With Easter coming up, dainty Spring High Teas, Summer garden parties, mix up a bath of this delightful cream. I just want to gobble it up with strawberries. But in the meanwhile I’m content with some blueberry scones. For the full recipe with step by step photos, click here.
Cool! I've never heard of this. Thank you for introducing me to it. Wow. A magazine dedicated to cheese.
Oh this looks absolutely amazing! I wish I had this for dinner right now!
I've seen clotted cream when I've had tea in Rittenhouse Square. Making my own tho – hmmmmm. Also, I've always noticed Culture in Barnes & Noble/Borders but never picked it up. Might have to peruse it next time I see it 🙂
I have always wondered what this was.
Tiffany
http://liferequiresmorechocolate.blogspot.com/
I adore clotted cream and usually only get it when I'm in London. the shops at BBCAmerica and Whole Foods sell it, but as you've mentioned, it's a little pricey.
I also makr clotted cream and it tastes like the one English one. Yours looks lovely and so do your scones!
Cheers,
Rosa
oh me oh my… AMAZING. one of my friends has a christmas tradition of making a flourless chocolate torte and clotted cream: heaven!!! what a perfect combo, although i'm sure it's just as good on scones, or say, my finger. ^_^
Leave it to you to take on such an adventure. I adore clotted cream but haven't had it in such a long time. I'm going to save this post just in case I ever get up the nerve to attempt it on my own. Christmas time sounds like the perfect time to give it a try.
Thank you so much for sharing, Courtney. I hope you and CS had a delicious dinner!!!
As a lover of clotted cream I'm ashamed that I've never considered how it's made. Your post is fascinating and the clotted cream looks divine!
thanks for the instructions.
You have no fear…of anything! That's why a trip to Chicago is necessary, so you can whip up things like clotted cream and scone for others to taste test. 🙂
We sometimes see recipes asking for clotted cream which is not readily available here except at The British Store. Now we can make our own.
I love clotted cream but have never attempted to make it. I'm glad it's not as hard as I thought! Thank you for sharing this and posting the recipe link Courtney!
This looks interesting and fun to make. I'm not sure whether clotted cream is sold here. I'll have to check that out. I can't remember eating clotted cream.
I think I'm going to try this since I do have a farm near by (ICBINB commercial grounds!) I like the color of it! Good for you for all that patience!
Courtney – yum! As an English literature freak I have always heard of clotted cream but thanks to you I now know what it is! And too cool that you made your own (and camembert? Really? Clapping for you!) It really looks divine! Now please pass the clotted cream and the crumpets!
I love that you made your own clotted cream!
I tried to subscribe to Culture a couple of weeks ago but the site wouldn't let me and they never returned my email. Sigh. Guess they have enough subscribers!
We have been experimenting with cheese making at Forging Fromage http://forgingfromage.blogspot.com/ if you ever want to join us.
Haha, I always freak out a little when I see dairy products outside the fridge section, too. I know it's safe (don't they keep milk in aseptic boxes in Europe?), but it still freaks me out.
I would love to try this on my scones.
What's the calorie count on this luscious clotted cream? or don't I want to know…
Great post! We are glad that you found our magazine and enjoyed it. Well done on your homemade clotted cleam – it looks and sounds fabulous! I (Hazel, the intern) am actually from England and love a bit of clotted cream on a scone.
(I have my own blog too: http://chickeninacherrysauce.blogspot.com)
🙂
P.S. @ Natashya KitchenPuppies: I just read your comment and told my boss – he will be in touch with you!
So I was raised in the states, but my fam is originally from Northern England. I love getting little treats like treakle tart in the tin (YUM!) and clotted cream, but their sooooo pricey here. As for the calorie count, I checked my jar last time I had some, and I was really surprised it was not so bad. I’m planning on tying to make some for my Graduation tea (afternoon tea) coming up on Sat, I hope it comes out well!