CLOTTED CREAM Recipe Cornish Clotted Cream - HOW TO MAKE Clotted Cream

[@britishcook5468]

British Cooking GIANT Scone Recipe Rodda's Clotted Cream Recipe Video: kzbin.info/www/bejne/nXWvnIxreMt7i68 How To Make Strawberry Jam Video: kzbin.info/www/bejne/qJmWdIetnZKZgM0 Clotted Cream - What Is It and How Do I Use It? Video: kzbin.info/www/bejne/Z6qcomV7gKahntk

[@007lovediamonds6]

British people British food 😁🇬🇧🇬🇧🇬🇧🇬🇧👍👌🏿

[@britishcook5468]

@@007lovediamonds6 :D Thank you :D

[@sylbrook]

ONLY AN IDIOT PUTS CREAM ON FIRST

[@ShinKyuubi]

Bout how long will this last in an airtight container in the fridge? I might make some of this and give some to my aunt as a gift so the kids she looks over for the rest of the family can try this.

[@joaniewaller6504]

Do you know how to make good fish and chips?

[@elle9745]

Thank you, thank you, THANK YOU! No keeping my oven on for 12 hours! I made this recipe for a brunch, and had homemade scones and clotted cream with jam, and we were all thrilled. Well, I should probably mention that we're all Americans who have never had clotted cream and none of us have money for travel. So we have to experience other people's cuisine be making it ourselves. Loved it! Thank you, again.

[@dave8484able]

You TURN THE OVEN OFF before the cream goes in.

[@pinapple60]

Hi there I’m from Devon born in Cornwall! You can also do an even simpler version in the microwave! Just cook for 15 minutes but in 5 minute intervals letting it rest for a few minutes in between each 5 minutes of cooking so simple then obviously in the fridge all day or overnight! Also the oven method you can also do it by if I remember putting the oven on at 80 degrees in fan assisted oven not sure of temperature for convection electric oven or gas? You would have to do the conversion online. When you do it this way it forms a crust which is more the traditional method which we buy in the shops really nice! Also when we moved to a rural hamlet in Cornwall we would spend time my sister and I at one of the farms and the farmers wife used to have a large parlour where she would have loads of huge white enamel pots all one a stove full of milk and would put on a very gentle barely a simmer for hours and eventually that would turn into clotted cream forming a beautiful crust, She would then scrap of all the cream for selling beautiful! Devon cream tea is with the cream on the scone first then the jam, The Cornish do it the opposite way jam first cream on top. Personally I’d like it the Cornish way and with butter first!

[@LoriDunbar-on9nl]

Do you cover the cream when in fridge or lightly cover it .He is to dramatic just calmly say what to do. I love clotted cream. I go to Zbars to get it. Will be trying this way......

[@SweetHopeCookies]

I’m American though came to fall in love with clotted cream on an extended stay in the U.K. I actually have a huge batch in the oven right now cooking overnight to go along with homemade lemon curd and scones. Against your advice however, and following another recipe I cook mine at 185 degrees (F) for 12 hours covered by foil and YES, I LEAVE THE OVEN ON. I LEAVE IT ON. ON. THE OVEN IS ON! The difference in method might be because our cream in America is NOTHING like the cream in the U.K. Ours is much thinner having had some of the butterfat removed during production. It’s also important to know that in America you use pasteurized whipping cream and NOT ultra-pasteurized which has been heated to a much higher temperature in processing and tends to make for a gritty clotted cream, if it will clot at all.

[@britishcook5468]

Ok, thanks for the extra advice on American food! I hope the baked cream turns out ok?

[@trianagarrett]

I'm so glad you posted this comment -- I, too, had an extended stay in the UK and absolutely fell in love with clotted cream. But yes, as it can be difficult to find unpasteurized cream (pretty much unless you personally know a dairy farmer) in the U.S., I've had trouble finding a recipe or comment that makes up for the fact our cream isn't as good out here, lol. Thanks!

[@toodie535]

@@trianagarrett try one of the organic milk producers available in your area when looking for NON ultra-pastureized heavy cream.

[@johncoleman7122]

Just one small correction. American cream doesn't have "butterfat removed"; it simply has less butterfat to begin with. Fresh milk is initially separated into skim milk (lowest possible butterfat) and heavy cream (highest possible butterfat), then the two products are re-combined into the various products: skim milk has no cream, 2% slightly more, whole milk a little more, Half & Half a lot more, light cream--mostly cream, heavy cream--all cream and no added milk. Our heavy cream comes in at about 38% butterfat; that's the best Elsie can do, but her British cousin Emma produces richer milk to begin with, British cream is about 48%. I'd love to see some American entrepreneur start a boutique English dairy herd in this country. Imagine the prices though.

[@candicekellyhomes]

Baking Sweet Hope I’m going to try this covering it with foil. I tried one recipe it said 170-185 for 12 hrs. I did the lowest my oven would do, under 200 and still got a brown crust on it and did not separate properly. It really was a total fail. Crust and cream. Used an organic brand. I tried rebaking what was left and it’s looking pretty much the same. Frustrating!

[@AceHalford]

I love how much this guy loves clotted cream

[@britishcook5468]

I do indeed! 😁

[@jeanettereynolds3151]

Who dont love clotted cream.and it's good for you and babies love it

[@daltongregory6805]

I love this recipe. My fathers parents were Cornish. In fact my maiden name was Cornish and I remember my grandmother making so many Cornish dishes. Thank you for bringing back wonderful memories.

[@britishcook5468]

Very welcome. Really pleased you enjoyed the videos

[@noelbrier]

this is the best clotted cream instructions on youtube - trick is in turning heat up at first and then turning oven off. Makes for waaayyyy better cream!

[@britishcook5468]

Thank you very much. :D

[@geriblunden608]

Fantastic! I live in Bulgaria where you can’t readily get double, let alone clotted cream! Anyway I made 400ml double cream with my ancient kenwood cream maker using full fat milk and unsalted butter. There is another recipe which shows putting the cream in the oven at 80° overnight. However I followed this instruction exactly, apart from just warming the oven up to 80° and switching off again after a couple of hours as I thought the oven felt too cool. I don’t think I needed to. I then chilled the cream for about 8 hours as I was impatient. The result was utterly superb and perfect for some scones I had just made. My 5 guests were also in awe of the result. Perfect clotted cream, no hard crust and very very little buttermilk to discard. Thankyou BC. 100% recommended

[@britishcook5468]

I am so pleased to hear this. Well done I hope you enjoy this for many years to come.

[@mowtow90]

Acually you can get Clotted crem in Bulgaria. There is a differnce however - its the turkish recipe called Каймaк (kajmac). Its little different because it doesnt have the yellow crust of the british CC and its just little sour (very little). Its usually served mixed with honey or jam on top of whaever you want.

[@melissar.5913]

Happy to report that the clotted cream came out wonderful. I had some shortbread biscuits that were a perfect pairing with the preserves I had gotten and the clotted cream. We had cream tea this afternoon to celebrate Mothers Day here in the states, and this was the icing on the cake. Thank you for teaching me this method. It shall become a permanent fixture for our family. Will make it a Sunday tradition perhaps.

[@britishcook5468]

Hi Melissa, Brilliant, so pleased to hear it! Glad you had a nice time. If you feel you want to learn more feel free to check out my Patreon page :D

[@MamaWritesReviews]

I've never tried to make clotted cream but I'm fascinated by the process!

[@britishcook5468]

Give it a go ;)

[@talliloo666]

my 77 yr old dad never made any demands on my mom to cook his home food...bless his heart! he loved all that she cooked for him. but, after she passed on Christmas eve, he started commenting on foods that he has missed for so long as he no longer lived near his family home. one of the foods was Cornish pasties and, after having scoured the net and youtube I am confident enough to try to surprise him with them this weekend. however, when it comes to scones, I have had to travel over 100 miles and spend too much for a small jar of clotted cream for a treat for him. this is something I am going to try and surprise him with as well.

[@britishcook5468]

I hope it went well x

[@markwoldin162]

Sorry, BC. Still not quite clear on this one point: The oven -- turn it off or keep it on?

[@britishcook5468]

It's technical. I suggest re watching the video 15 times.

[@markwoldin162]

OK, I am on the 12th running of the vid. I'm still not 100%, but I think I am beginning to get it. It's like a word that's on the tip of one's tongue. I nearly have it ...

[@britishcook5468]

Hmmmmm............. nearly. Neeeeeearrly.

[@tigalbaby]

On a warm scone , spread the Cream first , some will melt into the scone,mmmmmm, spread the jam on the cream ,and then add some more cream on top the jam. Give it a try.

[@honeyz926]

He said preheat oven and then turn it off

[@HeavenleeMe]

I’ve always wanted to try clotted cream but the recipes I’ve seen call for the oven to be on a low temp for SEVERAL hours and my mom was not about to let me do that! I can’t wait to try this. Thanks.

[@britishcook5468]

Very welcome! How did it turn out?

[@HeavenleeMe]

British Cook It turned out amazingly! I’ve never tasted anything like it. I made candied pecan scones with a maple glaze two Saturdays in a row and we had them with jam and the clotted cream. SUUUUPER YUMMY!

[@simonbaker5972]

Great video. I do mine at 175 for 12 hours, let it cool completely, then in the fridge for 12 hours. Perfect every time. And you get that nice crusty bit, that you do when you buy a pot.

[@stephaniel8164]

I'm Texan so I've never had scones much less clotted cream but I decided to try it and it's freaking amazing!!!! I bought the Double Devon Cream ($10 for 6 oz) and practically ate it with a spoon, it was so delicious on strawberry scones I could cry!!! I love English food... I made a Treacle Tart with Lyle's Golden Syrup (heavenly) and it reminded me so much of our Pecan Pie filling, minus the pecans. My family loved it and they really enjoyed the Sticky Toffee Pudding I made as well. You guys have such great food 💜 and I can't wait to try this recipe!

[@britishcook5468]

Hi Stephanie, thanks so much :D - Glad you did try it! What's your favourite British food? Is there a recipe you are interested in seeing?

[@pebbles7864]

I'm not Stephanie, but I've always been interested in a traditional Sheppards Pie. I want to see the real thing, not an American version of it, thanks!

[@britishcook5468]

Hi Beverly! No problem, I'll add it to the list :D

[@stephaniel8164]

BritishCook I love Shepherd's Pie, it's so delicious and filling! Could you make Yorkshire Pudding, Welsh Rarebit or Toad in the Hole? Thanks!!!

[@britishcook5468]

Hi Stephanie! Ok, no worries, I'll start making a list :D I've already done Toad in the Hole as a livestream :D

[@augustrob1]

How is it stored after making it? Do you leave it on the counter or put it in the frige? I can't wait to try it!

[@onlypeace]

I am storing some of it one week in the fridgea and the rest in the freezer for later. We Turkish peoeple consume it with honey at the breakfast.

[@aliciachan1188]

I tried this method last night for the first time as I couldn’t find anywhere selling clotted cream and did not want to leave my oven on for 12 hours. It turned out super well! I followed the instructions exactly, except I preheated my oven to 175°C. I should mention, though, that it was a bit tricky finding pasteurised double cream without any thickeners in the major supermarkets here in Australia but I managed. It’s so tasty! Thank you so much 🥹

[@MargaretStrong-kg9jx]

P😊

[@mistwha]

There is definitely a easier way to do this without removing any liquid. Set the oven to 180*F and let it sit for 10-12 hrs. It will come out a little dry on top, more golden, and around 60-80% clotted. Once out of the fridge you can spoon it all out with pretty much no liquid bottom. Perfect for toast, fudge, cheesecakes, cakes, ice cream and other delights.

[@britishcook5468]

+Glenn Hill Uses a lot of electric. Interesting though.

[@mrlsbennett]

Nope... tried that method several times and it failed every time.

[@chopin9684]

​@@mrlsbennett You have to add cornstarch and butter

[@SayHelloToOblivion]

I think how much clotted cream you get depends greatly on the heavy cream you are using rather than solely on the technique. I live in Florida and it is very hard to find heavy cream that is not ultra pasteurized. I found one in a Sprouts Market that was low temperature cooked and it worked wonderfully for me. I kept it in the oven for 13 hrs at 170F and had a ton of clotted cream with a beautiful light crust that melted in your mouth. Of course there was some left over milk but not much. I used it for my morning iced lattes. No waste.

[@betterlifebroadcasting7547]

YESSS! I can't get this at all here in America. I had it once on a European trip and having been missing it ever since. You have literally improved the quality of my life.

[@britishcook5468]

Thanks so much, that's really nice to hear!

[@rozahughes3105]

Hi British Cook, thank you for the recipe. We live in a country which doesn't have clotted cream and we made some to celebrate the Queen's Platinum Jubilee. Your recipe worked perfectly and made my British husband very happy. We had it on scones: cream first and with strawberry jam. Thank you very much for the recipe!

[@littlea2]

Thankyou for sharing this recipe 👏🏼

[@elle9745]

Oh! I made it! I did it, I did it, I DID IT!!!! I kept using the other way, where you cook the cream at a very low temp for TWELVE hours, and it never worked. Well, I got this brownish yellow hard crust, with no cream. BUT--THIS WAY WORKED!!!! Thank you, thank you, THANK YOU! British Cook. I live in the inland NW in the US, and we can't get clotted cream here. AND, I'll probably never have the opportunity to go to the UK so if I was going to experience clotted cream, I knew I'd have to make it myself. I tried to make this about 5 times before, but this recipe WORKS!! And it's as easy as falling off a log! I'm having a couple of friends over for coffee tomorrow morning, and we'll have cranberry orange scones with clotted cream and strawberry jam. Thank you, again, British Cook!! (I think another reason the recipe worked is because during the Thanksgiving holiday the stores had ultra-heavy cream with about 40% milkfat. That's 4% more than our heavy cream. It probably helped.)

[@angelaadams7976]

I’m from the USA. We have nothing like this at home. When I went to England I fell in love with the stuff. I would have to ship this over and it wasn’t going to be cheap. I will use this recipe every week.thank you!

[@britishcook5468]

Hi Angela, I'm so pleased I can save you some money, and that you enjoyed this How To Make Clotted Cream Recipe! Which part of England did you visit? Make sure to read the advice from other Americans that have made this in the comments here- I think one of the best places to get the heavy cream is whole foods or a farmers market. Don't buy anything that is UHT or that has added "stablizers" it wont work. The good news is plenty of people there have tried making this clotted cream and have had great success.

[@wendyeames5758]

You can buy the stuff in a jar from the Devon Cream co.. They have a clotted cream & a double cream. It's shelf stable. You can get it on-line or at a World Market if you're near one. But, of course it won't be as good as what you had in England. I fell in love with the stuff when I went to the Cotwold's & tried to make it once but my oven was too warm & it 'cooked'. I'm going to try this way. But for the sake of my waistline, it'd probably be best if I fail!

[@wendyeames5758]

Also, I've looked for it when I've been to Canada but haven't found it there either. That really surprised me because of them being in the commonwealth.

[@britishcook5468]

LOL. Great that you want to try it! Yea this is a million times better than that processed stuff thats been sat in a jar for months.

[@britishcook5468]

I think you can or they do make it in parts of Canada, the Cotswolds are really pretty, which parts did you go to? Can you remember?

[@supergran1000]

When I first heard how to make this, I couldn't believe it could be that easy. But it is. It just makes itself. No work involved at all. Now I wouldn't dream of buying it ready-made. The method I use differs from yours in that I cook it at 80 degrees C for approx. 12 hours (obviously at this low temperature I don't turn the oven off). After chilling it is solid without any excess liquid, but still creamy.

[@britishcook5468]

Nice! I'll give that a try. Thank you.

[@carrieannmcleod5219]

Your clotted cream looks wonderful and so easy to make. I’ve checked other clotted cream recipes but they have the oven on (at a low setting) for the whole 10-12 hours and which creates a golden crust. I love giving afternoon teas but never even thought I could make clotted cream. I go to a British foods store or high-end store and buy a little jar of either clotted or Devonshire cream (sorry, could never taste any difference) which was very expensive or cheated and made a mock clotted cream using whipping cream and cream cheese. I'm looking forward to trying your recipe but our heavy whipping creams in the U.S. are not as rich as yours or ultra-pasteurized. I’m going to a farmer’s market next week to check out dairy farm products. Wish me luck.

[@britishcook5468]

Hi Carrieann! I really hope you can find the right cream for it, a lot of people have found it works well for them, have you seen the other videos I did on clotted cream?

[@carrieannmcleod5219]

I saw the "what is a clotted cream" episode as well as the scones and one of my favorites, shepherd's pie or as you pointed out 'cottage pie' (don't like lamb). By the way, I went to a farmer's market near me but unfortunately, the dairy doesn't produce heavy cream, although they did say they were thinking of producing it in the future but the butterfat content would be about 35% (which is in keeping with most American creams). I did find raw cream at a natural food store that has about 45% butterfat and so I will try it. I'm going to make just a pint of it since it's almost $10 and see how it turns out. I'm just a little leery about the 320 degree temperature since it's raw cream. I'll let you know the results but I won't be making it until probably June. Thanks for all you wonderful videos.

[@britishcook5468]

Thank you so much Carrieann :) Let me know how it goes.

[@naoomiapapa]

I couldn’t believed that I made it.. As I could not find heavy cream here in Sydney. Maybe I didn’t try hard enough. All thickened cream I found contains thickener. Eventually I just used the pouring cream I grabbed from Aldi, thought giving it a go won’t hurt much... and now I’m sitting in front of TV, putting loads of this heaven like clotted cream on my hot cross bun, I know I should get proper scones but darn can I wait any longer.. I’m so gonna share it with my British friends who moved to Oz for more than decades n make them miss home LOL Thank U! It cost like 1 A$ n taste so creamy, so much better than the supermarket Dollop Cream! Big thumb up!

[@britishcook5468]

That sounds great! So pleased for you and that what you managed to make tastes good, I bet your British friends will love it too :D I've never tried it on a hot cross bun, but that sounds delicious! Thanks for giving me an idea

[@naoomiapapa]

BritishCook Easter season is coming, cross buns are everywhere, but scones are still this cream’s best mate, I can not go back to whipped cream anymore.. BTW, jam first n cream on top in most cafes here, in Sydney Australia ;)

[@britishcook5468]

Hi Qingzhu! Yes Easter is just around the corner :D So many things to make with clotted cream, I think I use it in about 9 of my videos lol! It'd be great if you want to find me on social media, I would just post a link here but YT doesn't seem to like that :D

[@dawne5139]

I had clotted cream on a Ward Air flight many decades ago. I am from Canada. Never forgot it. Heaven on earth. Can not wait to try your recipe. Thankyou.

[@britishcook5468]

Brilliant, so pleased you found me, I have plenty of other clotted cream recipes too :D Did you see the how to make scones recipe?

[@nicks40]

My great-granny (Granny Collins) from Mylor always made her clotted cream with milk, not double cream, and hers was lovely and yellow and crusty too. Yum. She'd scald the milk (about two gallons) then leave it in a big flat pan on the floor of the scullery overnight.

[@britishcook5468]

Yes, that is a traditional way to make a small amount of clotted cream. Easy if you own a farm :D

[@kimlewis6951]

My great aunt made it the same way

[@britishcook5468]

How cool is that!

[@keexkwaankake]

Independence, Oregon USA. My grandparents were from Helston, my grandmother and great aunt always had clotted cream about. We have scones or saffron cakes on special occasions, jam first then the cream, the only way.

[@britishcook5468]

+keexkwaan Pierce Helston is a beautiful part of Cornwall, especially by the river. So glad you watched this. I know a lot of Cornish went to America to help with mining, hundreds of thousands of them. What a nice history.

[@barbarahallowell2613]

Ok. Dead on going to try this. I've had tubs of clotted cream, for real, seized at border entry back to the US- in luggage AND carry on bags. Yes. REALLY. I've tried 1000 ways to Sunday to make it at home, the big problem being our heavy cream is homogenized. You gave me one bit of different, the oven timing. I'll try it! Better than being the international clotted cream smuggler, FFS.

[@julierauthshaw8556]

What about Canadian ceeam? Is it also like the US version? Easier to smauugle, I would think....

[@cjjulian42]

Go organic, or raw

[@jeri-annabbott1896]

@@julierauthshaw8556 they probably won't let it across.

[@apt221bbakerst]

I have put cream first and then jam, but I am an American and no one told me to do it the other way. Now I know better. Thanks so much for the video!!

[@britishcook5468]

Hey Lou, you are very welcome!

[@nancysayers143]

Born in Devon, living in the Aussie bush. CREAM ON TOP!! When I was young, I was sent to the local farm to collect a jar of cream, my foster mum then added two [boiled] wooden sewing cotton spools, and I had to sit on the back step and shake the [lidded....] jar until I had made butter. Did this every Sunday while I lived there....your chat just made me remember! I am SO going to make this!! Thank you

[@ne4ru]

THANK YOU so much for posting this video. I live in the USA and have never had actual clotted cream. I made mock clotted cream from a couple of recipes I had found. I like that, but compared to this, never again. This turned out SO GOOD and is so EASY to make. I am not the best cook around. Even I did it with NO trouble. Again thank you for showing me how to make real clotted cream. I will never make any mock clotted cream again.

[@sophiafiorenza3094]

Hi! Would you mind sharing why kind of heavy cream you used? I’m having some trouble finding heavy cream that isn’t ultra pasteurized.

[@ne4ru]

@@sophiafiorenza3094 Hi , I used heavy whipping cream. I have made this many times since posting. It is great each time.

[@sophiafiorenza3094]

@@ne4ru thank you!

[@ne4ru]

@@sophiafiorenza3094 i used heavy whipping cream found in the grocery stores (Walmart, Publix) and it came out great.

[@nickwalker2372]

Great delivery, great video, great cream... Thanks, Cut scone in half, spread clotted cream on one cut half, and jam on other cut half. Bring together. If you prefer cream on top, rotate if required...

[@britishcook5468]

Thanks Nick! I like your idea! In fact I might have stolen it in my new video. Have a look.

[@w11granny67]

Clever answer!!

[@britishcook5468]

:)

[@mikikomurdoch5985]

I've been looking for the smooth, fresh clotted cream here in the SF Bay Area, USA since I fell in love with the cream team I've had in Tavistock three years ago. Thank you so much for sharing this EASY recipe and a beautiful sunset!! Love the fact that you turn OFF the oven after pre-hating. I will try this recipe tonight and have the cream tea tomorrow afternoon after work. Cheers!

[@DoAndBrewDIY]

Thanks so much for your great video! We are in Virginia - Carter Hall Farm - and have a small herd of Devon dairy cows (originally from Devonshire!). We have 14 pregnant momma cows…so excited to make ‘Devonshire Cream’ this summer!!!

[@meghillman5547]

I am from Devon (altho live in the USA now) I L O V E Devonshire Cream with the 'head' on it. I put jam on the scone first then the clotted cream. You can buy small jars of it here in the USA but it is really expensive for such a small amount. Thanks for the simple recipe. My wonderful Grandmother would make it for me every other day to put-on my cornflakes! .

[@kayIins]

thank you so much for this recipe! for years and years, i've not been able to buy clotted cream in Singapore. i wish i found this video sooner.

[@britishcook5468]

Hey! Thank you so much! Have you tried my clotted cream recipe? I've got lots more new videos, so come back and check them out.

[@susansolloway6262]

Jam first, of course, then the cream. As I watched your video I suddenly remembered my mother making this when I was a child. I think she called it separating the cream.

[@britishcook5468]

Perfect, and wow, that's a nice memory

[@hannahpumpkins4359]

In America they just serve the scone by itself - no jam, no clotted cream, nothing. The first time I had clotted cream with a scone (at an English cafe here in the Chicago area) I was blown away - like I had gone to Heaven! I couldn't get enough of the stuff! But, I did put the jam down first, since it seemed more dense, and then put the clotted cream on top of that. I'm going to make this recipe, that's for sure! Thanks for posting this!

[@britishcook5468]

Oh wow! No jam or cream??! Are you kidding me? That's so cool you have English Cafe's over there! Do you get English bad service there too lol? Yes please give this a go, but make sure you don't use UHT cream. It wont work with that.

[@lisahooptie]

British Cook what is UHT cream? I've made this before but by a different recipe. I like yours better and want to try. I looooooove clotted cream. 😁

[@britishcook5468]

Hi Lisa, thank you so much for your kind words :D UHT cream is cream thats been treated at a high temperature. It stops clotted cream from working. Which part of the world are you in? I maybe able to recommend a type of cream?

[@lisahooptie]

British Cook Thanks so much, I am in Florida (America) and did the clotted cream in the low heat oven all night and I just used heavy whipping cream. It turned out ok...but your process just looks like it is so much easier! And it looks HEAVENLY!! I usually buy our clotted cream from World Market, but it is expensive!!

[@britishcook5468]

You need to try to get a good cream from whole foods, a farmers market or a health food shop. Nothing UHT will work, avoid anything that has any added stabilizers, sugars or thickeners. I have no idea why it is so hard to just get normal un treated dairy product in the US but it seems to be. The clotted cream you get in tubs that is months old is nothing like this

[@anotherdimensionalentity1040]

Sorry for the late response, I am an American and used a recipe online to make clotted cheese I am waiting for it to chill in the fridge and can't wait to try it.

[@britishcook5468]

Hey, how did the recipe for Clotted Cream Turn out? Did you use mine? I've got so many new videos for you to check out now :D

[@dontbelongherefromanother]

@@britishcook5468 no, another you tube channel, but I will try it

[@britishcook5468]

@@dontbelongherefromanother Check out my new videos too :D

[@dontbelongherefromanother]

@@britishcook5468 I pleased with the results, but as you know, cow milk is pasteurized in America, and it doesn't taste the same as it does in the UK, so I've been told. Thanks

[@britishcook5468]

@@dontbelongherefromanother :)

[@monet1047]

Hi, love the video. I have an AGA range. Can't turn it off. Is there any way to make this in an AGA range? Thanks.

[@britishcook5468]

Hey, super sorry but I haven't tried it in an Aga

[@chixma7011]

Just a suggestion, but I would try this (with just a small pot of double cream in case it doesn’t work!). Stand the dish on something like a folded towel for insulation and protection against too much heat from the Aga. Then wrap the whole thing in foil to keep in whatever heat transfers into the cream. Stand it on the hob cover rather than in one of the ovens, the warming drawer or the top surround. Leave it until the sides of the dish are hand hot through the foil then move carefully to a worktop, cover with more insulation/folded towels which should help retain enough heat to stop it from cooling too quickly and leave to go cold (overnight, maybe). Cross your fingers, unwrap and ........?!?!? I haven’t used an Aga in years but it’s got to be worth a go, hasn’t it?! 😛🤞👩‍🍳

[@davejones5747]

OK I've seen a few videos about making clotted cream, and this method is by far the easiest. Gonna try it.

[@britishcook5468]

+Dave Jones Thanks Dave

[@mrjamesgrimes]

Oh you thought the others were too difficult? SMH...

[@karlajensen3708]

@@mrjamesgrimes And you thought being a tw@at was helpful? SMH

[@GypsyTheGoatOnTube]

Brilliant and can eat on my keto diet, I'm excited. Your sunset was stunning, the whole area really. Thanks for sharing everything

[@britishcook5468]

Hi Cynthia, yes this is brilliant for a Keto Diet, I have some Keto Diet desserts coming soon :) Thanks so much for leaving me a comment.

[@TheCrunchbird]

Cynthia, I went on a keto diet and I lost a lot of weight. the downside was that I ended up having to have quintuple bypass surgery as it clogged up my arteries. Keto is NOT a good idea.

[@suemount6042]

There’s some great keto scone recipes on KZbin too with strawberry chia jam yum if you grind the chia seeds you don’t notice the keto all round

[@Mr.56Goldtop]

I'm in the US, I just made an experimental small dish last night with only 1 pint of heavy cream to try it out. As everybody knows here in the US most of our heavy cream is just not heavy as in England and is ultra pastueized, so there's a distinct possibility that it won't work. But I still wanted to try it because, I WANT CLOTTED CREAM!!! It's in the fridge right now. Update coming later today. Even though I forgot to turn off the oven. Just kidding!

[@britishcook5468]

Hi Seattwa, I'm normally pretty quick to reply but got so much going on this week, so sorry it has taken me so long! How did it go? Please let me know.

[@rule870]

This worked great for me, using ultra-pasteurized 40% HWC.

[@wanketta]

rule870 thank you for posting that it works for you. I’m in the USA and wondered about ultrapateurized cream.

[@jamestricker3741]

Just stumbled on this channel. Usually I watch videos on French or Italian food, but you've got a great channel and its good to see people hosting videos on god standard British fare. Best of luck, from London.

[@abouttheplants]

Hi :) Thank you for this recipe. Brit living in Germany and I tried it yesterday. Followed the recipe exactly, OVEN OFF! This morning I scooped the delicious result into a jar to be enjoyed with scones I plan to bake this afternoon! THANK YOU!!!

[@nannyturtle7342]

THANK YOU!!!! Made it last night. Incredibly DELICIOUS! Now I'm going to make some scones to go with it. I love how much you LOVE this recipe. Your Granny is awesome. Such a simple recipe.

[@BethRutter100]

Cream always goes on first - my mum said so! And I just have one question.... do I turn the oven off or leave it on?!?

[@britishcook5468]

+Beth Rutter HAHA. No way. #jamfirst

[@tinajohns9709]

@@britishcook5468 Sorry I am Scillonian born and bred and I am going to tell you all how to eat scones properly, with cream and jam. Scone , cut in half spread on a gigantic amount of clotted cream, find your homemade jam out the larder ... usually blackberry and apple jelly, and then put a big dollop of clotted cream on top.... no other way is right ..... only this way. OK? We know these things, family been "ere since the 16th century on the Isles of Scilly! Educated by Mr Augustus Smith an all that jazz :D....

[@britishcook5468]

@@tinajohns9709 Hi Tina, my dad should know you well then:D I can guarantee you would have spoken to him. Many years back. I always thought Scillionan's saw themselves as that, not Cornish? Funny enough my sister was born there too.

[@tinajohns9709]

@@britishcook5468 really? Wow ... well you should know that we're NOT CORNISH lol not even like them in any way :D although they usually are fun to be around now and again as long as they are paying ;)

[@tinajohns9709]

@@britishcook5468 I'm curious to know who your family are 😊

[@dbmgna3951]

What do you do withe liquid cream that remains? Can you freeze the clotted cream? How long does it last? Thank you.

[@britishcook5468]

I have a video on here showing you what to do with the left over liquid, may be have a look at that for a few ideas. Clotted cream does keep for about a week in the fridge or can be frozen. Realistically it's going to last about 20 minutes after you first taste it ;)

[@wanderingmogwai2553]

I'm an American and I've only had clotted cream once in my life. It was heavenly! I can't wait to try this!!

[@britishcook5468]

+WanderingMogwai Really pleased to hear that, make sure you read through the tips below in the comments from other Americans and remember UHT cream does not work. Where did you try clotted cream?

[@ladalekoehler2176]

What can you do with the liquid?

[@britishcook5468]

I've got a video on what to do with it, with lots of ideas, pop back and find it :D

[@lynbar08]

I’m from the Gippsland region of Victoria, Australia. It’s always jam first, cream on top here. Really enjoyed your video.

[@britishcook5468]

Brilliant, the Cornish way.

[@archievanderham6215]

Love love love this !!!!! Made it yesterday my granny said lijr her mother's we cried!! Well I did thanks

[@britishcook5468]

Aww! Really pleased it worked for you and bought back good memories! Have you seen my video on how to make scones?

[@nicolecrystal6765]

thank you ! i always wondered just what this was and that ill never have any cause i dont live in england i love to bake so this is very nice! and yes its ok to let good dairy sit out for a long time, it develops beneficial bacteria like yogurt- the norwegians /swedes let dairy sit out over nite its considered a health food

[@britishcook5468]

Thanks so much for the comment :D I hope you tried making it? Interesting stuff I didn't know they did that :D I have a whole playlist full of clotted cream recipes on here if you want to take a look :p Coming later today how to make scones.

[@lizleno6427]

nicole crystal what

[@hazelharpur7799]

nicole crystal x. For

[@evebosak846]

I had some left over scones and froze them. How should I defrost and warm to serve the frozen scones?

[@britishcook5468]

+Eve Bosak 30 seconds in the microwave

[@derpflanzenfachberater8120]

Hey I m from Germany and I know Clotted Cream from some garden journeys in England. I put the cream first on the scones and than the marmalade. England is such a beautiful country with nice people. And since I was in England I ve somtetimes a full english breakfast at home and as well as every day tea time at five a clock in Germany. Greatings from Germany to Great Britain.

[@CahmbrielAnn]

This is so cool! I live in the Southern USA and I've always wondered what clotted cream is like! I will definitely be trying this!

[@britishcook5468]

CahmbrielAnn Thanks so much! Please let me know when you do try it :D Have you seen the other videos on how to make the scones and Jam?

[@CahmbrielAnn]

Not yet but I will! I grew up making a lot of blackberry preserves!

[@britishcook5468]

Sounds tasty, this saves a lot of hassle though, my method takes minutes :D

[@mariahermanns8817]

Great vid! I prefer a tiny bit of salted butter first! Then jam and on top clotted cream... that´s the ultimate for me! Cream on butter wouldn´t work...

[@oldyellerschannel4676]

Thanks! I always wondered what Clotted Cream was. How long does it keep?

[@britishcook5468]

Hey, you are very welcome Sir! I have another video that tells you all about clotted cream and what to do with the liquid that's left over when you make it. It keeps for about 2 weeks, but no matter how much you make it WILL be gone in less than 12 hours. Promise you.

[@bluegirl4079]

@@britishcook5468 Okay, so you've answered my question. Great video. Keep it going!

[@britishcook5468]

Thank yooou

[@shadodragonette]

I never knew what "clotted cream" was before this. I've read about it in a lot of books, but I never really understood what it was. Thank you. I never thought to look it up, as I never expected to be able to try it. Now, I can, though, so, thank you. They don't sell it in stores in the area I live (mid-USA). Blessed Be.

[@britishcook5468]

Hi Catherine! Ah ok, well its really worth trying to make. Just don't use any UHT cream or anything that's got any stabilsers or anything added to it. Pretty sure you can get the right cream to make it in whole foods. Thank you so much for your comment and please keep in touch. Maybe try making it with my scone recipe for a British Cream Tea?

[@shadodragonette]

I am Honored you replied yourself! I have never been given a personal reply before by a KZbinr. I watch sortedfood and townsends for recipes mainly, but you interested me with listing foods I only ever read about before. I may try it with a scone recipe for the next family get-together, it's too much for just me alone. I have tried the American version of scones and loved them, I can't wait to try REAL scones and see how much better they are! The ones I tried were store-bought, so you can probably imagine how much REAL ones are from the home oven... Blessed Be, and Thank You!

[@britishcook5468]

Really? I love new comments and replying to them? That's really sad and a bit lazy...... You can even turn on auto replies in KZbin of thank you etc but they don't even do that?? I really enjoy talking with people who watch my stuff, I do this to share my passion of cooking and have a bit of a laugh. I'd love it if you tried my scone recipe, just remember to give it a proper watch, follow the tips and I promise you it'll work just like the video. It's really thoughtful of you to do that for your family. These will be so much better than the store ones :D No need to thank me, just keep in touch :)

[@shadodragonette]

I prefer to use whole wheat flour, which tends to ruin light, fluffy recipes. I haven't yet learned how to make up for this. Also, the channels I named have a LOT more subs than you do. I think YOU deserve more than you have, and will be very happy to share you, though mostly offline, so you won't know I referred them. I have even been known to share one channel with another when impressed, so maybe I need to watch your scones video, because I know sortedfood and townsends would both be interested, for different reasons, of course. Townsends is historical, focusing on 17th and 18th century cooking and reenactments. Sortedfood is modern, British, and full of humor. I will be glad to share this video, with your permission, but I would suggest you also contact them both, because I think they both could help you in different ways. They have been helped by others, and have helped others in return; I don't think they would turn down the chance to help you get some more viewers and subs.

[@britishcook5468]

Hi Catherine, Ah, yea that might be a bit heavy for a great rise, but it will still work. That's really kind of you to mention me to friends offline. Being honest I've had a really negative experience when dealing with larger KZbinrs before and have found they use my exact ideas and almost my exact words without even crediting me, let alone it being any form of collaboration or two way process so it's something I'm avoiding at the moment. It's really kind of you to offer, but I think the process of joint collabs is a little more complicated and cash dependant than you might realise. Once again, thanks for trying to help but I'd rather not for the moment.

[@cjames282]

Are you using an electric or gas oven? The pilot in my gas stove keeps the oven warm....about 100 deg. F. Will it work?

[@cjames282]

It is the pilot flame for the oven.....restaurant grade. It stays warm. I will try taking it out after 3 hrs.....should have cooled down by then....then place it on top of the stove covered. It will be fun to try.

[@britishcook5468]

Please let me know how it goes. Not sure 3 hours will be long enough. You sound like you know what your doing %p

[@jakethedog4397]

I miss clotted cream... so good and without an alternative I can buy in the states

[@waynen6996]

Hi i am from Cornwall,Roddas Cornish clotted cream is the bees knees (yummy)there is no equal i hope you get to try it one day💙💎🕊️

[@laurencheung886]

Thanks for the recipe, will try that out to go with my scones :) I usually put jam first and then cream, just because I think it looks better that way haha x Sadly in where I live (Hong Kong), both clotted cream and double cream are kind of expensive :( Clotted cream is like £7 a jar (and hard to find as well) and double cream isn't any better, it costs around £3 for a small tub (like 250ml or something) so both options aren't cheap to me but at least I can make it a bit more affordable now! :)

[@purplereign5889]

I'm a new subbie and I love how whimsical and light-hearted you are in the kitchen, and although it's not food related, that sunset was awesome! I love a vibrant sunset.

[@britishcook5468]

Thanks so much Nikki!

[@emmaheincz340]

Your recipe just saves my day - I've trying to make clotted cream many times, always ended up ruining it, overcooking it, burning it, making a mess of it, just couldn't keep the heat steady and low for long enough in my wood cooking stove... in fact you are saying give it a good push of heat in the beginning, and just let it sit, in the cosy warmth of the oven until morning. Well I'll make a batch tomorrow first thing and then tell you all about how it went. Might end up with my cow Betty very pleased at my not wasting any more of her lovely cream and my kids ever so grateful for a mom spending the evening playing with them instead of busy with the fire and ending up upset by yet again not succeeding. Plus cream tea next day! That looks like a bargain... Greetings from Hungary!

[@britishcook5468]

+Emma Heincz I'm so pleased this may help you. A few people have commented below about using a wood burner, it maybe worth having a quick look through the comments. I'd most likely try to get the temp to 170c and let it stay around that for 5-10 mins before popping it in and turning it off. I really hope for you, your family and Betty that this works with a Woodburner. The general consensus below in comments is that it does. Please keep in touch and let me know how it goes :)

[@kingadornacher8312]

I'm Kinga, Emma Heincz' mom - I didn't notice I used her account last time... I got it right the second time I tried - on the first, the oven was a bit too hot and the cream came out too dark-crusted and dry. It's a bit difficult, because i've no temp gauge, and no way to turn the heat off. It's all a matter of log size, dryness of wood and how much air you let your fire burn by. Second time I actually covered the coals with as so as to keep the embers glowing under it throughout the night. Anyway, second batch was perfect... Thanks a lot for the recipe... AND do you want to know what I made with the liquid? 1. Used some to moisten... your cornish pasty (I made small ones though) 2. Made some Swiss tablet with it (resembles Scottish tablet), it turned out wickedly delicious - was all gone in minutes 3. Used the second helping for a Hungarian potato gratin type of dish called Rakott krumpli, Well it was the best I ever had - and I had a lot: it's been my favourite dinner ever since I was little. Let me know if you want my mom's way of making it!

[@britishcook5468]

Hi Kinga, thank you so much for your comment, sorry I did not see it sooner. Sometimes a reply to a reply ( rather than a new comment) does not show up like a normal comment does. I bet it's really hard, I know just having a normal fire how much they vary in heat let alone trying to cook by one. I'm so pleased it worked for you! Wow you made the pasties too! That's amazing! I bet the swiss tablet was tasty too, love the sound of that! I would be honoured if you felt you could share that recipe with me. If you want send it to me privately. You can also find me on most social media as BritishCook (one word. I love making types of Gratins! sounds really tasty!

[@tophers3756]

I'd prefer to add salt to round out and enhance the flavor. Does anyone know if I can add it before putting in the oven or would I need to do so once it's been chilled in the refrigerator?

[@britishcook5468]

Salt isn't something I'd suggest or endorse sadly.

[@tophers3756]

British Cook fair enough. I'm very excited to make this. It's boggles the mind to think this luxurious item is something Americans haven't indulged in. We're missing out.

[@britishcook5468]

It's coming your way. ;)

[@heatherfranklin4794]

Just found this channel and subscribe. I enjoyed learning about it. I loved the sunset also. Thanks from Mississippi

[@britishcook5468]

Hi Heather, so pleased to have you here, glad you enjoyed it. Lots more videos with sunsets in :)

[@kooldadrich]

I'll be honest, I've never had clotted cream but it looks delicious. I've seen it here in the stores in the USA. But I had always thought it would be sweet like whipped cream, but I see you don't put any sugar in it.

[@britishcook5468]

No sugar, no way. Not when making it, but hey this on top of strawberries or blueberries or on a scone, with a small sprinkle of sugar ;) Very good :D Did you watch the how to make scones video?

[@kooldadrich]

Yes I did watch your video on scones. I've been making scones for years. I stayed at a little farmhouse in Ireland and they served homemade scones for their farmhouse afternoon tea. They gave me their recipe.

[@kooldadrich]

I typically make my scones with cranberries (very American) and flavored with some orange zest.

[@britishcook5468]

kooldadrich Fantastic, what a great place to learn!

[@britishcook5468]

kooldadrich Actually that sounds really nice. I might give it a go? How much do you normally put in?

[@terryivey5374]

Always wanted to know what clotted cream was. Still don't :( Is it sour? Nothing added, so not sweet. What is it used for? I love trying new things, as well as making them. Not sure about this one lol...would hate to waste the cream. Your view is amazing for sure. I envy you that. I hope you know how fortunate you are for it. Thanks for video, and a peek at your view.

[@britishcook5468]

Thank you very much. You don't need to add anything.That's the beauty of its , Its so tasty I can't even start to describe it to you. Have a read through all the amazing comments below. There is nothing like it. It's used on desserts mainly or as part of the world famous British Cream Tea. Did you see my video on scones? Thats something it often goes with..

[@MisterJohnMorales]

Terry Ivey for taste think of butter with a lot more milk solids, because that is basically what it is. It's similar to marscapone, though how it's made is different. You can eat it as is (think of it as solid milk) or you can use it to make cheesecake. It also make delicious toast. If you use it instead of butter, you have toast it in a pan, because it takes longer to toast than buttered bread. All the extra milk solids make it melt faster, and would melt off the toast in a toaster.

[@britishcook5468]

I'm confused, as Cornish Lad and a food lover I don't think it tastes anything like the above....BUT we all taste things differently. Clotted cream is world famous for tasting of - Clotted Cream. .......But I do understand people want to know what it may taste like and I really appreciate you trying to put it into words Johnny. Thank you buddy! I've just got one word to describe the taste: Wonderful ;)

[@catzkeet4860]

Terry Ivey clotted cream tastes of cream, sweet, rich cream. As you mentioned there is nothing added, so it’s very important that your cream is good quality so that the flavour is the best it can be. The texture is amazing. Thick and very slightly stretchy and beautiful on any dessert needing cream, and truly magic on scones, warm from the oven with a touch of raspberry jam(some folk like strawberry but I think raspberry has that touch of zing to offset the sweet and creamy flavours). It can also be used to make fudge, or mixed into any recipe that calls for a thick, unctuous cream. It’s also slightly addictive lol

[@britishcook5468]

Wow. Just wow! I need to "borrow" this description if that's ok? Thanks for much for this description Catz Keet! I always use raspberry Jam too and yes it's definitely very more-ish!

[@Claresholms]

I first tasted Clotted Cream in Cotswold England, while on a tour of The whole of UK. I absolutely fell in love with it and have wanted a recipe. Thank you for posting.

[@britishcook5468]

+Claresholms I'm really glad you tried it and loved it, the Cotswolds are beautiful, just like it is down here in Cornwall. Lovely that you got to see the UK, what an amazing holiday. Did you visit again? Which part of the world are you from?

[@lilyofthevalley6992]

Afternoon tea is not a custom for Americans, but I have started doing it because my son is of English decent on his father’s side-so I want my son to experience it. I make my own scones, but fresh clotted cream is not easy to find where I live. I’m so excited to try this recipe because my son and I will be trying clotted cream for the first time ever. Thank you so much! 🥰🇬🇧🇺🇸

[@Rob12408]

One side cream, the other jam, and then sploosh them together.............! Thanks for your vid and the sunset was beautiful.

[@britishcook5468]

Hey Rob! Now that's an idea! Sounds great! Really pleased you liked the how to make clotted cream video and the sunset! Did you see the how to make scone recipe? Thats's really good for making huge scones.

[@Tmanaz480]

No!!! Never sandwich your scone. That's like turning your back on the Queen.

[@NewYawkahBroad]

BINGO!

[@jazztryppyn8445]

That's how I'd do it too. Usually just like them plain, hot out of the oven.

[@wcpaulk]

From a professional chef. Scrape your containers mate. Save your pennies. Do you tell the cashier to keep the change....;). Great video.

[@britishcook5468]

Hi Bill, thanks buddy. On video it's not always practical or very interesting for me to spend time scraping things out. That being said I do do it :) But it'd be a great thing to say in the video I agree. Thanks for the comment buddy, honored to have you here.

[@toodie535]

@@britishcook5468 learned 45 years ago in a college home economics course that when doing demonstrations, you never scrape, or knock a spoon against bowl. It's a more professional 'performance' technique.

[@britishcook5468]

@@toodie535 Wise words and very true. I scrape it out off camera lol

[@roslynbrowne1814]

@@britishcook5468 I am going to try this while in lockdown down under. But so many people feel frustrated that demonstrators don't scrape the container I know I do. Old fashioned I guess. I just watched a video of an American guy and he left his oven on overnight. What is the fat content of your cream in Cornwall.

[@MFO6]

I was thinking that I would save that bit of leftover cream as a treat for my coffee!

[@mfdixon2265]

OMG....I'm in Canada and I'm so glad I stumbled on this recipe. I took my granddaughter to England for her 16 th birthday and between fish and chips and cream teas we must have gained 10 pounds....now we can go wild again. Thanks eh!

[@britishcook5468]

So pleased you found me, so much more British Cooking coming soon!

[@irislorikeet4287]

OK girl here form the States who loves scones with fresh butter then jam then topped with homemade whipped cream using heavy whipping cream. My English girlfriend makes them for me. My question, does the clotted cream make a big difference and what else can I use the clotted crm for?? also can it be stored in the fridge?

[@britishcook5468]

Hey lucky you with the awesome girlfriend. All of the answers and more is here: kzbin.info/www/bejne/Z6qcomV7gKahntk

[@billpatenaude3624]

Is the cream chilled from the fridge or brought to room temperature when you place in the oven? Or given the time in oven, I suppose it doesn’t matter? Also, looks like no cover on the cream in the oven? Thanks!

[@SoSallyo]

Right or wrong, I always go jam first then cream on top!

[@britishcook5468]

I think it's a regional thing really. It's generally more of a creamy taste eating it that way, but still very tasty!

[@blakereeder1714]

It's really a regional thing,however if you go to tea party you typically fallow your host's lead

[@stevebordian9873]

I live in British Columbia, Canada, and I must confess that I have never had clotted cream nor anything closer to it than butter. I do love scones, though.

[@britishcook5468]

Please give making it a try, let me know how it goes :)

[@sophie9419]

It's seriously awesome, trust me. I'm actually from bc too, but my grandma's british. Honestly by far the best thing I had there.

[@britishcook5468]

Hey So Phie! :D Aww that's cool! So glad you liked it! Did you see my how to make scones recipe too? It should be called how to make mutant scones - huge soft fluffy ones :D

[@kidcitylynnwood6324]

Susan Bordian you must go to high tea at the empress fairmount in Victoria. Be sure and dress up, so much fun, they have the best scones!

[@britishcook5468]

Almost the best, until you try my ones ;)

[@Laura-wf9ch]

I would love to make this in the US, but I'm just curious- most of our heavy cream is ultra pasteurized, will that make a difference?

[@britishcook5468]

Hi Laura, thanks for your question if you have a look through the comments here with lots of replies you can see many people are able to find the non uht cream in places. Costco, Trader Joe's, Wholefoods, health food shops, farmer markets, small cheesemakers. Sadly UHT won't work very well, if at all. I think it does vary a bit on how easy it is to get by state. By far though I get more comments from Americans that have made this than anyone else. Do you have any of those shops near you?

[@sandracuellar7722]

Will be making this as sooooon as I get to the store for the cream thank you

[@britishcook5468]

Hey Sandra, did you try making it? How did the clotted cream recipe turn out?

[@sandracuellar7722]

I did unfortunately cannot find anything but ultra pasteurized here. I did make it with the ultra and did get some clotted cream. I had company and everyone loved it thank you for the instructions. PS I did it again and increased the heat by 25 degrees and I did get more clotted cream

[@markwoldin162]

14th running: I got it! Turn ... the ... oven ... OFF! The key word here is OFF. (You might have pointed that small detail out a bit more clearly.) So in the end watching it 15 times was entirely unnecessary. Fourteen times was more than enough.

[@britishcook5468]

Thank you, for making me laugh so much.

[@jon_co]

Living in a country where clotted cream is unknown - let alone available - I was very excited to see your video. Turning off the oven when you put the cream in sounded strange to me, because I know that my oven gets cold pretty soon after its turned off, so the cream would simply be sitting at room temperature for most of the 10 hours. But I had faith in you and tried it. Sadly, for me it did not work. There were a few small clots here and there, but I couldn't help feeling that the biggest clot was me. I ended up whipping the cream with sugar.

[@britishcook5468]

Hi Jonathan, I'm really sorry to hear that. I know it does vary, obviously I'm from the UK, its pretty mild here so I just cook to how it works here. I have heard some people asking me in advance from hotter countries and cooler places. When people have asked me I have told them less time for a warmer place, more heat or longer heat for a much colder place It's all guess work unfortunately when it gets to extremes though, it also depends I guess on the oven type and age, including the door seals etc. If you ever feel like cooking something else I've made a video on please feel free to ask me any questions in advance.

[@dantealighieri1265]

hmmm, in some other recipes they let the oven run at about 90 degrees C over night, maybe you should try that if your oven gets cold to quickly

[@britishcook5468]

Could be a good idea!

[@tanialovestea7578]

It would be very appreciated if you can make a recipe for the left over cream!

[@britishcook5468]

Tania Loves Tea There might already be one ;) I tend to do blocks of videos, everything relates and nothing is left to waste. Should be up soon.

[@julieandrews8514]

Why not just make milky coffees/latte for everyone?

[@britishcook5468]

That's a brilliant Idea Julie! Love your blog by the way!

[@britishcook5468]

+Mary Corder All very true, it also works in my scone recipe or in bread. It does mean the scones don't rise quite as much as they do , but the rise is still really good.

[@stephaniemorey8351]

Tania Loves Tea Eggnog! Whip 3 egg whites with 1/2 tsp cream of tartar until stiff, add in the cream, yolks and maybe some vanilla, if you like, and drink!

[@phoebecatgirl933]

(I'm from USA) On a trip to the UK we stopped out in the country where there were two girls selling clotted cream and strawberries - it was fantasticly good, and what a nice treat to find! I think we were on our way back from visiting Scotland. - many years ago now, so, sorry if I don't remember where it was., but it I think it was in about 1980.

[@britishcook5468]

Fantastic! Pleased you got to try it!

[@perlarodriguez7332]

Can you tell me where did you get your fruit basket bar?

[@britishcook5468]

+perla rodriguez It was built in before I lived there

[@nilguneser38]

Thank you for the recipe. I prefer cream first, jam on top. :)

[@britishcook5468]

Thank you very much for watching the clotted cream recipe video :D Yes I prefer cream first too, I just think you can taste the jam more. :)

[@windshear33]

I guess you could use the left over runny cream for making the scones?

[@britishcook5468]

+windshear33 Now that's a great idea l need to try! Currently l use buttermilk but this could be so much better!

[@windshear33]

Tasty.

[@britishcook5468]

I think so! :D

[@joycegallowayparker9652]

The leftover cream actually isn't that runny. It's more like the half and half we have here in the US (called "single cream" in the UK), and is good for anything you would use half and half in. I've even used it in my coffee and it tastes just as good as half and half straight from the carton.

[@britishcook5468]

I've just made a video with some ideas on what to do with the left over liquid. I love it in coffee too :) Thanks Joyce :)

[@jdlee1055]

A little long, but nice simple instructions on making clotted cream. And I like the Cornwall sunset interlude. And I have to say that personally I prefer the Devon way with cream on the scone then the jam. And I do this because it is just easier. The cream does not spread well on the jam. Simple. I know this is against my nature, as an American with Cornish roots. My apologies to my ancestors. I am fortunate enough to live the the San Francisco Bay Area and have access to real British type scones, not the horrid, crusty, hard American type. And at small local specialty markets I can get clotted cream and real English strawberry jam. And although it is a long process, I look forward to trying this at home. Cheers! Family bit. My five times great-grandfather Thomas Cotton Hallamore of Penryn was a young lad and sailor walking in Falmouth one evening in the 1780s and was press-ganged by some Royal Navy Marines and taken aboard ship and after a stint at sea he jumped ship while in Halifax Nova Scotia, Canada. Ingratiating himself with a colony of German immigrants in Lunenburg to the south, he became a prosperous farmer and landowner leaving off generations of German-Cornish to scatter in Canada and the US. And here I am after all that. Kernow bys vyken!

[@britishcook5468]

Hi JD, thank you very much! I've heard San Francisco is a beautiful place to live, although I've never been there. The scone thing is very much down to personal taste, I'm sure your ancestors would forgive you :D That's so good that you can get nice things like that there, Scones and Biscuits although they look similar on paper are very different when made correctly. I have a video on how to make scones. That's an amazing story and sadly something that happened very often, thankfully your family did well by the sound of it. Thanks so much for sharing your interesting story with me. I'm sorry it's taken me a while to reply but I'd love you to keep in touch. Da yw genev metya genes.

[@poppy4me1]

what a nice caring guy you are who appreciates the lovely sunset

[@britishcook5468]

Hey Poppy! Thank you so much, please pop back soon, lots of new videos up.

[@TheAspiringHomeCook]

How long would this cream keep?

[@britishcook5468]

once you try it, less than 4 hours lol. if done correctly a week or so.

[@TheAspiringHomeCook]

British Cook hahaha ... gotcha. Thanks for replying 😊

[@britishcook5468]

No worries at all :)

[@baldieman64]

Dead easy to do. I pick up cream that's been reduced to pennies in the supermarket and chuck it in the freezer to turn into clotted cream at my leisure.

[@britishcook5468]

Exactly what I suggest people do in a lot of my videos. go get the cream on a Sunday Afternoon or Monday evening seem the best.

[@baldieman64]

I've just seen your scone video and so you did.It was a shame you didn't clarify soft butter, the weight of the sugar or the difference between baking powder and baking soda/sodium bicarbonate though. If baking powder is used, there should be no need for lemon.Not sure about the vanilla but I might give it a try.

[@britishcook5468]

Hey Baldieman! Fair enough......... The butter should be cold, the sugar- I should have added a weight your right, I just used the tablespoon and teaspoon measurements, being honest about 90% of my views come from outside of the UK, but I should remember 10% do. So I'm sorry about that but.....regards the baking powder, standard stuff from the supermarket shelf. Why would I go into detail about options I'm not using? Pointless. Like talking about the sky in a film about the sea. This recipe uses baking powder, I don't do alternatives :D :D This recipe with it's flaws always works very well for me, delicious ;)

[@darlenerothenay6251]

Does freezing cream really work without compromising the quality?

[@marygiles2823]

Not the same. That makes thick cream. Clotted cream needs to be heated for hours. Stovetop method (Aga, Raeburn etc) - putting the shallow pan near a very low heat for several hours, also gives a proper golden crust not evident in the cooling-oven method.

[@anonymous6594]

This is the first video I've seen where you didn't turn the stove on for 12 hours and heat the clotted cream. Thanks.

[@britishcook5468]

+Anonymous65 Great I'm glad you liked it :)

[@anonymous6594]

Have you tried cooking it in the oven for 12 hours at 80 celsius versus this method? If so, did you notice a difference it taste? I'm just curious because this method is different from other KZbin videos that I've seen and recipes I've read on the Internet. Thanks.

[@britishcook5468]

Anonymous65 You can do it either way, this just saves you 12 hours of electricity.

[@anonymous6594]

The other method has a top crust. I've tried it that way. I will try this way to see if there's a difference in taste and to save money on electricity. Thanks again!

[@britishcook5468]

Anonymous65 The crust depends more on if the cream or milk is pasturised and its total fat content. If you prefer it the way you see it in other places then make the Clotted Cream that way :)

[@christinecameron1612]

Thank you. Always wondered what the stuff was.

[@britishcook5468]

No problem :D Will you try making it? Have you seen my scone recipe that goes with it?

[@carolynnunes3922]

You’ve managed to awaken loving memories of my beloved mom, and all her delicious British recipes! Thank you for that...I’ve had a stroke, and so many of my memories of times past in my 60 years of living are gone...thank you for this video, and the memories of good times you’ve returned to my mind, heart-and stomach! God bless you! Cream first, then the jam! Cheers!

[@britishcook5468]

Hi Carolyn, I'm honestly touched by this comment and by the fact it helps you remember your mom and her cooking. This is one of the nicest things that's been said to me and it makes me so happy on a personal level that you can watch this and remember past times. I'd love if it's ok to mention you in one of my new videos. Is there any other cooking she used to do that you loved?

[@carolynnunes3922]

BritishCook Where can I begin? Firstly, by all means, you are free to mention me or any comments I’ve shared with you!👍🏾☺️😇😘👋🏾! My mother’s Yorkshire pudding and her gravy! Her light popovers with gravy-anything with her gravies! Whether lamb, beef, or pork roasts, her gravy was to die for! And her roasted potatoes are better than any fried potatoes can ever be! Her suet pudding was great to take when going backpacking or simple camping vacations! It sure was “rib sticking” good! It gives one such energy! All her meat pies were delicious! We would make pomegranate jelly, and I was the one who would put the poms in ice water, to lessen the damage of cutting into the seed’s juices...I would gently score the thin outer rind, and gently twist it, separating the globe into halves, and then remove the seeds from the pithy sections, into a bowl, until it was filled with the seeds...I would then put the seeds into a blender, and then pour the resulting mess into cheesecloth, to separate the juice from the seeds. Then my mum took over, pouring the pomegranate juice into a 2 or 3 gallon pot, and add water, sugar, and pectin, with some lemon, to make the jam. While she was doing that, I would be grate the paraffin wax, and fill the bottom of the jelly jars with the paraffin, and my mom would carefully pour the boiling jelly into the jars, and the wax would melt, creating the airtight seal of wax at the top...once cooled, the lids would be screwed on! My mom’s fruitcakes and Bishop’s bread were enjoyed by one and all-even folks that claimed to hate fruitcake! God bless you! Thank you for your moving return comment to me, sir! Until next time, and with much affection, I shall end this comment! Cheers, mate!

[@britishcook5468]

That all sounds delicious! Wow, what amazing things we used to do. I do love most roasts and meat pies myself, the Jelly sounds lovely, never tried it myself but I will I'm sure. I'm just about to upload a video on how to make a British Trifle and after that I'm doing a Shepards Pie, I'll mention you in the shepard's pie video :)

[@conniebosworth1618]

Ok I did it, I found pasteurized heavy cream at earth fair, organic. Yay, made a whole lot more that I expected ... double yay, it worked really , now as far as being the most amazing thing ever, jury still out on that, it’s super smooth , creamy taste , not a greasy after taste that butter can give! Now I can’t wait for the tea party on Saturday. Wish I could attach a pic . Thanks for the video

[@britishcook5468]

Hey Connie, that's great! Brilliant, so pleased to hear that! Hmm. Have you tried it on a scone with proper jam yet?

[@conniebosworth1618]

British Cook since I’m a true southerner I did on a biscuit and fresh jam... it was really really good. I’m going to have to keep making this cause I don’t want to use butter on my biscuit anymore. 🤗

[@britishcook5468]

Biscuits are a bit dry, flaky and salty no?

[@conniebosworth1618]

British Cook dry? Not at all, biscuits have a higher butter content than scones , flaky? Yes, some are. Salty , shouldn’t be but it depends on your level of salt intake . 🤗

[@britishcook5468]

Very dry to me when I tried them a few times in America. There is a reason you all soak them in gravy :P

[@rayleereed9651]

Thank YOU that was fab fab your such a gem and the sunset thanks so much all wonderful

[@janepowers6711]

Question : why does mine have gobs of yellow fat like skim on top - I used the very best (high fat) heavy cream I could find... Help...

[@doecheng5148]

I'm Cornish. Clotted cream can come with a yellow crust. It's yummy 😉😊😋

[@britishcook5468]

That's EXACTLY what you want. Those bits are the best. Perfect! Well done!

[@britishcook5468]

Thank you. In Bodmin Band too? You all play very well.

[@nadjam123]

I love putting the clotted cream directly onto the scone, and then put the jam on top. That's the best way!

[@allthatsheiz]

I'm from across the pond and I am just discovered this on youtube. I am interested 🤤. However cream first 🤨 can't go the other way. Jelly is too slippery if put first

[@britishcook5468]

It's not jelly 🤣🤣🤣 ❤

[@Coco-yo8cy]

Really easy and delicious. Thanks for share it. Greetings from Ecuador

[@britishcook5468]

Hey :D Very welcome! Thank you!

[@jmy7799]

Can you make a second batch of clotted cream from the leftover liquid? Or not enough fat remaining?

[@britishcook5468]

Hi J MY Yes You could, but I tend not to mention this because it depends on the fat content of what you first started off with. Your going to end up with a lot less clotted cream than the first batch, but it's worth trying. Traditionally it was made with milk.