Still in the do-it-yourself mood, I decided to make some clotted cream. To have on hand in the new year. This recipe from the Milwaukee Journal-Sentinel was sent to me by my grandma. You can find the on-line version here.
Everything I’ve read about making clotted cream insists it’s easy. And oddly I read about several different techniques which supposedly yield the same result. One involves letting the cream ripen/come to room temperature and then cooking it on the stove top (seems laborious) and one using a coffee filter/sieve and letting it strain over and over (also seems laborious). The recipe I used seems to be the easiest of all the versions I read about. Yet I had a helluva time.
The recipe I got from the Journal-Sentinel says to cook the cream until the entire top has a tan crust – 8 to 10 hours. After more than 10 hours, there was nothing tan about my cream. It looked about as white as it was when I put it in the oven. So I put it back in the oven, uncovered this time (because really – how is something supposed to turn “tan” when it’s covered?) and left for the Oregon coast. When I came back from the coast nearly 5 hours later there was nothing tan about my cream. And it didn’t seem very thick either. I was pretty sure clotted cream was supposed to be thick.
So I did a little more digging (thank you, Joe Pastry) and nowhere could I find anyone describing the color of the “skin” on top as “tan.” $@#%!
It was then that I decided to take my cream out of the oven (almost 18 hours later and with no discernible tan appearance but with a faint cheesy smell wafting from the oven) and let the cream cool just so I could see if the cream firmed up at all (and thickened).
After letting it cool for over a day (too busy to check on it), I believe the finished product actually was clotted cream (minus that faint cheesy smell). And man was it good/worth the effort/wait.
4 cups fresh cream (pasteurized, not “ultra” pasteurized)
- Preheat oven to 180 degrees. Pour cream into a baking dish or large casserole, large enough for the cream to come up the sides by about 2 inches. Cover with aluminum foil (or lid, if using a pot) and cook overnight or up to 10 hours, until entire top has a white “crust.”
- Remove from oven and, still covered, refrigerate for another 8 to 10 hours. Use a spatula to take off the thick top crust – that’s the clotted cream – and put it in a bowl. Mix well with spatula. If desired, mix in some of the liquid left at base of baking dish to give clotted cream a looser consistency. Transfer mixture to a storage jar and keep in fridge for up to one month.