Clotted Cream (by foodwishes.com)

cream
clotted
(brian) #9

Awesome stuff!

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Thanks again @Fiorella!

#10

Omg. I love you, Brian! That looks so good!!! Thanks for the photos

(Henna Selnes) #11

This I must try…thank you!!

(Cindy) #12

(Excuse me. I was having a moment dreaming about clotted cream.)

So, what do we do with the leftover liquid? Is it more or less milk, which I wouldn’t want to use because of the carb count?

(G. Andrew Duthie) #13

Probably not quite as bad as milk, but I would assume it’s proportionally higher than the HWC that you started with.

Oooh! I wonder if you made enough clotted cream, if you’d have enough liquid left to make a batch of yogurt. I bet the result would be AMAZING.

(Cindy) #14

That’s a cool thought! Now, I have to think about making yogurt, too.

#15

Has anyone tried this with Ultra-Pasteurized cream (which the post specifically says should not be done/ won’t work due to the heat treatment)? Sounds like it simply won’t work, but wondering as, at least at my usual grocery store, there are no non ultra-pasteurized options.

There’s also nothing higher than 36% milkfat, and no grassfed (though there is ‘organic’ cream). Those bits seem less essential though.

#16

I put some whipping cream in the oven this morning and was looking forward to trying it tomorrow; however, I have decided to join the “mix-it-up” fast crowd and the Easter fast crowd.

Can clotted cream be kept in a jar for a few days before eating it?

(brian) #17

Mine is still good and it is a few days old.

(Michael Critchfield) #18

:+1:

#19

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This went into the refrigerator this morning.

If I can not eat until Friday night or Saturday, should I just leave it in the fridge until then? I would rather scrape off the top layer tonight and put it into a jar to eat on Friday night or Saturday. Is that OK?

I’ll try making steamed milk for my kids with the liquid portion.

#20

Wow…that looks awesome!!!

Probably a good idea to separate the top layer from bottom. I think the fatty part will last longer than the more watery part (the more watery part will likely go bad faster).

#21

True, thanks!

(Rebecca) #22

Thanks so much for posting this it look delicious. I had never heard of clotted cream and then in 2013 I went to Devon and Cornwell and had it for the first time and it was so amazing. I am definetly going to make this. Anyone have a recipe for keto scones?

(G. Andrew Duthie) #23

With the caveat that I haven’t tried either, here are a couple recipes I found on a search of “I breathe I’m hungry” which generally has (or points to) good recipes:

http://alldayidreamaboutfood.com/2013/06/rhubarb-pecan-scones-low-carb-and-gluten-free.html

(I’m also selfishly posting these so I can look them up later, when I’m done with my Holy Week fast and can make some clotted cream :smiley: )

(Jessica) #24

Ooohh… Looks like Easter breakfast to me. Niice!

So, in the grocery store I can only get pasteurized cream. Will it still work?
Otherwise I could get farm fresh milk, that’s not pasteurized, but I’m not sure if the fat content will be sufficient (add butter…?).

(G. Andrew Duthie) #25

Based on the description in the video, it sounds like pasteurized should work…just not ultrapasteurized.

I don’t think using milk + butter would work, because it would likely be hard to get the fat integrated properly once having been separated.

#26

That is the sexiest video I have watched for ages!

(Jessica) #27

Oh yeah :joy:
Also really pretty on the breakfast table. So the little bowl of clumpy fatty goodness was aalllll mine.

#28

The last time I bought some in the UK I was not impressed so I am definitely going to try making it. The texture was not great but this stuff looks like what I would expect - that combo of silky smooth and then fatty clots - oh my! It is so good when it is good.