Cornish Clotted Cream Recipe

Cornish Recipes > Cornish Clotted Cream

Another sought after Cornish speciality is clotted cream. Whilst researching this recipe I think I can understand how it was started. One must go back to the time when there was no refrigeration or pasteurisation. Milk was scalded to stop it from going sour and in that process the cream rests on the surface. This would have also sterilised the milk therefore killing any harmful bacteria present. I myself had never drunk fresh milk until it was introduced at our school in the 1930' s. We had a third of a pint in little bottles with straws-a great novelty but I hated the taste of raw milk! All my life I had only drunk scalded milk which has much of the cream skimmed off and to this day. I love the nutty taste!

Cornish Clotted Cream Recipe:

To make this you need full cream jersey or a similar milk. The quantity can vary to suit the size basin one uses, with a minimum of 1 litre or 2 pints to make it worthwhile. Pour milk into a basin and leave in a cool place (not freezer) for at least 8 hours until the cream has risen to the top. Then put the basin carefully over a saucepan of boiling water - not letting any water get into the milk. A pudding basin will rest on the rim of the right sized saucepan. Let the water simmer on a slow boil until the cream begins to show a raised ring around the edge and the surface begins to bubble. When sufficiently cooked in about 3/4 - 1 hour take off heat - lift basin carefully and place in a cool place. Skim cream gently off the surface into a dish and enjoy it!

Gans oll an colon vy,

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I managed to get a half a gallon of unpasteurised milk in the market here in Russia and made some of your clotted cream. It was hardly productive (less than 2/3 cup of the cream)but absolutely smack on delicious in terms of taste and consistency with home baked splits and strawberry jam. To me, Connie, you are the Delia Smith of Cornish cooking

#4 - Cooperman - 02/05/2008 - 22:19

so what type of milk would you recommend that i use? Or could I use heavy cream as well for this?? I have never made clotted cream before (I fell in love with it this Christmas during my trip to York where I had scones with Yorkshire clotted cream at Bettys)

Thanks!!
Tintin

#3 - Tintin - 01/12/2008 - 10:27

Cori--do you know of any cheese factories in your area? The ones around my home will sell fresh, non-pasturized cream straight from the cooler. It's not publicized, because they're not supposed to sell unpasturized foodstuffs. But if you know to ask, they usually don't give you too much of a problem.

#2 - Ericka - 08/29/2007 - 14:53

It is very difficult to get good results with most of the lower fat milk available these days.Of course, when I was young, the milk we used to use wasn't pasteurized. I have usually been able to get some clotted cream from modern milk using Channel Island (a high fat milk). It is essential that the milk is left to stand in as shallow a bowl as possible for at least 8 hours.I believe that some farms make clotted cream from cream so it may be worth your while trying the recipe using the 30 per cent fat cream. Let me know how you get on.

#1 - Connie - 07/31/2007 - 14:28

I love Cornish Cream Tea - have just come back from a longer stay in Cornwall - fell in love with the county years ago! However, in my part of the world, no clotted cream is available, so I've tried to make my own - unfortunately we only get pasturized milk and pasturized 30%-fat whipping cream here. The pasturization process (or something else they do to it - but it was NO UHT long-last stuff) seems to make the milk more homogeneous and the cream does not rise to the surface any more - it is just cooked, but stays where it is! So this was a bit of a disappointment after I was so glad to have found the recipe here. Do you have any experience with this problem? Is it at all possible to make the clotted cream with pasturized cream or milk? I would love to know! Thanks!
Cori

#0 - Cori - 07/28/2007 - 11:41


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