How to make the BEST Clotted Cream - Step by step recipe and instructions

[@glastonbury4304]

Ooooooo well done you 😋😋😍

[@MagentaOtterTravels]

I wish I could invite you over for tea!

[@glastonbury4304]

@MagentaOtterTravels ...awww that would be so cool, guess I'll have to wait till the USS Enterprise passes by!! 😉😂 xx

[@dizzielizzie9989]

Oh my Dara…you truly are a dedicated clotted cream perfectionist! I live in South Devon so clotted cream is in abundance ( I hate it) but admire your dedication. The fruit scones pictures in your upcoming video look perfection.👌🏼👩🏼‍🍳

[@MagentaOtterTravels]

@@dizzielizzie9989 what a shame to live in South Devon and dislike clotted cream! I guess if you don't like it, you need to watch next week's video so you can just make some yummy scones and put butter on them 😉

[@elizabethcutrofello2572]

I thoroughly enjoyed every minute! I told you this would be wonderful, and it was. Kitchen looks great, too! I've been on a bit of a cooking and baking binge (unusual for me) and this was right up my street today. Well done you!❤🎉😊 Sending all good Christmas wishes to you and Ian from an overcast chilly Essex, Connecticut. Liz

[@MagentaOtterTravels]

@@elizabethcutrofello2572 happy baking this holiday season! I hope you have a very Merry Christmas with your loved ones! I just arrived in Utah a couple days ago and am enjoying a sunny yet very brisk festive season so far! 🎄

[@arcturus8218]

im goin to hav to get scones and clotted cream on my tesco order this week and ive just spotted kellys clotted ice cream to 😍😃. love all the diferant methods u tried, mght hav to try onei

[@MagentaOtterTravels]

Try the method on the hob! It's easy once you get the feel for it. 👍

[@arcturus8218]

@@MagentaOtterTravels . that looks about my skill level lol.

[@grahamstubbs4962]

15:20 Fair nod to both Devon and Cornwall there. Nicely done! 🙂

[@MagentaOtterTravels]

Trying to be diplomatic😉 😂

[@hellothere4176]

I’ll probably never make clotted cream myself but still watched this whole video because of the passion!

[@MagentaOtterTravels]

I was very dedicated to my mission! Lol Thanks for watching! XX

[@jamesbeeching6138]

By jove she's got it!!! Well done Dara!! Sorry to flex but here in Somerset if I want clotted cream I can just go to the shops!!!😊😊😊😊😊😊😊🦦🦦🦦🦦🦦

[@MagentaOtterTravels]

I know, and you are very lucky!

[@jamesbeeching6138]

@MagentaOtterTravels not so bad now..But up until 20 years ago the "North and Midlands " couldn't even get clotted cream..As a Christmas treat we used to post some to my aunty in Nottinham every year!!

[@WanderingwithWatto]

Oh my word. I am salivating. Sorry. This is just awesome. I need this in my life. Although I think my diabetic nurse would not approve. What she doesn’t know she can’t scold me for. Great video Dara. 👌🏻

[@MagentaOtterTravels]

@@WanderingwithWatto well, you don't have to make clotted cream because you can go to the corner shop and buy some! 😉 The good thing about clotted cream is that it doesn't have any sugar in it! I guess you just need to watch what you eat it WITH... 🥸

[@jamesbeeching6138]

No sugar added!!😊😊😊😊

[@WITYTRAVELS]

Love the commitment!!!

[@MagentaOtterTravels]

I'm not sure the obsession is entirely healthy ;-)

[@ElizabethHonoria138]

Such a clotted cream warrior, Dara!! Thank you for demonstrating the do's and don't's for us...yummy results.

[@MagentaOtterTravels]

I made some here in Utah for my brother. We just had it on warm scones for lunch. Yum!

[@IamaDutch-Kiwi]

Love the kitchen…and induction cooking is fast and clean. ✅

[@MagentaOtterTravels]

I love my new kitchen! And yes, I'm a fan of the induction hob 👍

[@ValsLooneyKitchen]

This is so interesting. This seam more finicky than the custard we make all the time.

[@MagentaOtterTravels]

Yes, I think what is tricky, and takes experience, is knowing how thick the cream should be when you take it off the heat. With custard, it looks like custard! With clotted cream, it just is barely thickening. It doesn't get really thick until several hours later in the refrigerator.

[@WITYTRAVELS]

What a fun video. Great structure. Kitchen looks amazing!

[@MagentaOtterTravels]

I am really enjoying the new kitchen!

[@GENerationXplorers]

Mmm I do love clotted cream! Scones are tricky to make. Love your new kitchen! Well done on your perseverance! So we need cream? Double cream is the answer! Superb lighting and instructions! Have to admit I paused this part way to google clotted cream, apologies, £1.99 from Morrisons! Love the effort though, but like bread sauce I think I will buy my clotted cream from the shelf! It must be very satisfying making the perfect recipe! Amish butter? Is this the most expensive clotted cream ever made? Love your hedgehog ramekins! Id be testing way too much during the making process, could not be trusted as the chef! Superb presentation 👍

[@MagentaOtterTravels]

@@GENerationXplorers you live in England. Just buy the clotted cream for 2 pounds from Morrisons! It's not worth this hassle! Scones, on the other hand are a different matter ... you need to follow my perfected recipe that I'm sharing next Friday! Make those at home with your store-bought clotted cream 😋

[@Amandafusion1]

yeahhhhh Well done, I love how invested you were to making it , we are similar. It really is easy to make and you wont be buying it anymore:) An easy rule to know timings is to reduce by half:) Merry Christmas.

[@MagentaOtterTravels]

Thanks for all your advice!! 🙏 My obsession with making good clotted cream is only surpassed by your obsession with making great marmite!😉 Happy Christmas and Frohe Weihnachten to you and yours! 🎄

[@The_Brit_Girls]

I love the new kitchen, Dara! I can see why you were excited to cook in it! 🤗❤ Oh my, I admire your perfectionism! Trial and error certainly paid off. Whenever I've tried making a creamy or custardy recipe on the stove top I've managed to burn it and ruin a saucepan! 😱 The consistency of the final attempt was perfect! Bravo! 👏👏

[@MagentaOtterTravels]

I understand your experience, because I've been there as well! Thankfully I didn't ruin a saucepan though. Yes, I have been wanting to make these videos and figure out how to properly make scones and clotted cream for a long time. Now that I waited for the remodeled kitchen, and I have these two videos out of my system, I think I can stop doing cooking videos!!🤣

[@IamaDutch-Kiwi]

Third attempt looked great although from that small bottle the clotted cream looked delightful too. Awesome clotted cream expert. Wow. That was dedication. Going to try after the holidays. What did you do with all the clotted cream by the way😅? Happy holidays to you and Ian. 🎄🇳🇱🧑‍🎄🥝

[@MagentaOtterTravels]

In next Friday's video I will show my perfected scones recipe. And you'll see that I made countless batches of scones experimenting with various recipes. So that's what I used the clotted cream on! All my friends and neighbors got handouts... of the batches that weren't total failures! Lol

[@IamaDutch-Kiwi]

@ 🩷🤣🤣

[@Poliss95]

Congratters Dara. 👍 You can always use the batch that didn't thicken to pour over strawberries or other fruit. I agree with the bigger saucepan. Maybe even a little bigger than the one you used. That gives the cream a bigger surface area to evaporate. On mine I use more butter. About 4 or 5 teaspoonfuls. I start with a low heat, get impatient and turn up to 5 until it starts to bubble, then I turn it back down to 4. I think you missed an important stage out which would have meant you didn't get the runny cream. After 15 mins of continuous stirring I put a teaspoonful on a saucer then put the saucer in the freezer for 5 mins. If it forms clotted cream you know it's ready. While I'm waiting for the 5 mins I'm still cooking and stirring it. Mine comes out of the fridge a little thicker than yours. Last time I didn't use good quality butter or double cream. I used cheapo Anchor butter and Flora Plant Cream Double. It came out much better than I expected. I bought 4 tubs of Elmlea Double this time (by accident) and I'll see how that comes out. It's buttermilk and vegetable oil.

[@MagentaOtterTravels]

@@Poliss95 let me know how that turns out! Actually, I skipped that step on purpose. In the past I did that freezer test and it was misleading. I got a false positive! Lol It seemed like it had cooked long enough based on the freezer test, but the next day it was runny . I like it to not be too firm coming out of the refrigerator. We're actually having scones and clotted cream for lunch today, and I'm wishing that I had cooked this week's batch a couple minutes less ...

[@Poliss95]

@@MagentaOtterTravels It has to be really form on the freezer test. Almost like the one where you stood the spoon up in. If it's normal clotted cream consistency it will be too soft. Found that out the time before last.

[@Andy_U]

Hiya. What made you choose an induction hob/stove top, Dara? A minor point, but that limits your choice of cookware, no? Stay safe, have a great Christmas and New Year and all the best to you.

[@MagentaOtterTravels]

@@Andy_U we have read that gas cooktops are not super great for your health, so when we recently had to replace the old gas cooktop, we went with induction. Our Flat in Cheltenham has an induction hob, and we discovered that they are pretty nice. They heat things up so fast! But yes, you have to get the right type of cookware. So far I've only had one pan that didn't work on our Texas cooktop. And it was super old and probably needed to be disposed of anyway! 😉Merry Christmas to you and yours! XX

[@davidcoan4899]

Love cream teas too….well done….i reserve my intake to my uk holidays

[@MagentaOtterTravels]

Very sensible!

[@iankelly5387]

I did not think I'd ever watch anyone making clotted cream until today, me and cooking programmes are not a thing..until today🤣You did a GREAT job, you go girl. It makes me laugh when I know you make a really special effort to say butter rather than 'budder' too🤪 Oh, and finally a bit of a tip....dump your microwave 'oven', it's dangerous, it radiates your food, so very unhealthy and actually dangerous. KZbin 'dangers of microwave cooking'. The irony is over here in Blighty you just go to any decent supermarket and buy it ready prepared! MERRY CHRISTMAS to Ian and you💗

[@MagentaOtterTravels]

@@iankelly5387 yes I try very hard to say my T's in butter! Thanks for noticing! And thanks for watching a boring cooking video. My Ian doesn't like them either 😂

[@ShaneNixonFamily]

Nicely done! Quarts and pints? Good golly. 😂 Apparently a quart is pretty much a litre. I don't think I've ever seen a litre container of cream in a supermarket. 300 ml, 500 ml (about a pint), and 600 ml are the most common. I think your heavy cream is what we call thickened cream - it has thickeners and gelatine added but it is around 35% fat - the same as pouring cream without the thickeners. We have double cream too but it is like the consistency of clotted cream and is about 60% fat. I will have to try this but you're half way to gelato - which I coincidentally made a day or so ago. Sicilian gelato - no eggs. It uses corn flour (corn starch) as the stabiliser, but I do make the egg custard version occasionally too. 2 cups of milk 1 cup of cream 3/4 cup of sugar vanilla - a pod with seeds or equivalent 3 tablespoons of corn flour. Add 1 cup of cream and 1 cup of milk to a pot and bring to simmer - just bubbling around the edges. In a bowl add flour, sugar, 1 cup of milk and vanilla and whisk (if I use a vanilla bean I split it and put that in the boiling milk) Slowly add the hot milk to the cold mix - whisk it together. Return to the pot and and reheat till it thickens a bit - about 7 minutes - keep stirring. It will leave a line across the back of the spoon if you draw your finger across it. Like what you did the with spatula in the cream. Pour into a bowl and let it cool to room temp. Stick it in the fridge for a few hours. Overnight is best. Pour it into an ice cream maker. Delicious gelato. I have a very chocolatey version Georgia wants me to make again too. I'm looking forward to you scone recipes. I'll see if any come close to my dear old mums'. She has two she regularly makes - a sweeter version with fruit and a more trad version.

[@MagentaOtterTravels]

@@ShaneNixonFamily your gelato sounds absolutely heavenly! I'm very confused by the varieties of cream in Oz! To make clotted cream you definitely need to have pure cream that doesn't have any additives. I would use whatever heavy cream you use to make whipped cream... I look forward to hearing your thoughts on my scone journey 😉. Merry Christmas, Shane! How hot will it be on Christmas Day? I'm in Utah this Christmas, and there's a chance of snow! So exciting ❄️

[@ShaneNixonFamily]

​@@MagentaOtterTravels Cream is one of my favourite things. 😁I think your Heavy Cream is the equivalent of our Thickened Cream - ie. it has gelatine or vegetable gums added to thicken it up and make for easier whipping. I saw your HEB label had gelam gum added. I looked up Lucerne and they have a thickener added too. Pure cream, or pouring, cream is just pure cream - no thickeners added - and is pretty much what I use for all my cooking. A vast majority of the cream sold here is thickened cream - I'll use it to pour on desserts when we don't use whipped cream. We have heaps of Double Cream too. I looked up how it is made and it is pretty much how they make clotted cream - it is 55% fat. Who knew? I love double cream on top of ice cream in iced coffees. 😋😋Lite cream is an abomination. The Christmas forecast is for hot. High 30s and low 40s for Christmas Day and Boxing Day. We already have out of control fires to the West of us (an hour or so drive away) and they are warning or Catastrophic Conditions - Catastrophic is the top end of the fire warning levels. There are four danger ratings, Moderate, High, Extreme & Catastrophic. There is no Low. 😂 Summer weather forecasts always have the danger rating tagged on. So it will be a little warm for Santa. A white Christmas sounds lovely. Georgia said the other day she would like a white Christmas someday. So we're tentatively looking at Christmas in Germany in '25. We did spend one Christmas in Seville, Spain, some years back but Spain isn't known for white Christmases. 😂 We have flights booked for Taiwan in March although it will be a little late for snow there too. 😂 Michelle is studying the Michelin Guide to Taiwan as we speak. 😋😀 I hope you, Ian and family have a wonderful peaceful Christmas and New Year! All the best for the holidays!!!

[@griswald7156]

Clotted cream reminds me of the lyrics of “clevor Trevor” by Ian Dury…

[@andyrjs]

Interesting video Dara but I think I'll just nip to the supermarket and buy mine😅

[@MagentaOtterTravels]

@@andyrjs yes, and when you do be grateful that you live in Britain where you have the opportunity! Lol

[@Mediawatcher2023]

OK your'e in winter but spare a thought how i be spending christmas and boxing day in Australia Christmas day it be 35c that's 95f in the old scale and boxing day it be 39c 102F wishing you a very Merry Christmas and a Happy New Year.

[@MagentaOtterTravels]

@@Mediawatcher2023 that's too hot to even barbecue outside! Merry Christmas! 🎄 🥵

[@IamaDutch-Kiwi]

Oh yes definitely a difference in thickness….no warning bells going off at this stage Dara? That is needed more cooking? 🤔

[@MagentaOtterTravels]

At that point I hadn't figured out what I was doing! Ha ha

[@IamaDutch-Kiwi]

@ 🤣🤣🤣

[@ZulmaSantiago-lt7ec]

I heard you're not supposed to use ultra pasteurized cream? Maybe that's why you had so much trouble? In England the cream is not pasteurized.

[@MagentaOtterTravels]

Yes I agree. It's definitely easier with non pasteurized!

[@jeanlongsden1696]

you need to make it with double cream from a Jersey herd, as it is 48% fat.

[@MagentaOtterTravels]

@@jeanlongsden1696 that would be amazing!!!

[@abofrey]

This is true. Many years ago, I worked a summer job at a creamery in St Erth in Cornwall. The milk from farms with Channel Island herds (Jersey/Guernsey cows) was collected separately from farms with Friesian herds. The Friesian milk went for bottling and the Jersey milk was put through a separator to produce cream with 48% fat content and went for clotted cream. Channel Island milk has a higher fat content and a light golden colour. Once upon a time Channel Island milk was bottled as a premium product in glass bottles sealed with a gold rather than silver aluminium top, hence the name Gold Top Milk. The clotted cream was made in shallow trays passing on a slowly moving conveyor through a tunnel heated by steam. The cream was cooled by passing the trays though a bath of chilled water. The thin, light golden crust on the surface wasn't the result of any grilling (or broiling as you'd say in America), but resulted from the natural golden colour of the cream.

[@jeanlongsden1696]

@@abofrey while you had the Gold Top bottles in the UK. we had Tetra-Pack cartons (shaped like a 4 sided pyramid and pain in the butt to stack and use) here in Jersey up until the 80's, then they changed to the standard cartons you see today.

[@IamaDutch-Kiwi]

From memory i can only get cream 30% fat. I’ll have to scout around for higher fat content. 🤔

[@MagentaOtterTravels]

Look at your nutrition facts for 100 g and see how many grams of fat and do some calculations 😉

[@Poliss95]

Fruited scones? But you don't like dried fruit. 😲

[@MagentaOtterTravels]

Yes I do. I just don't like the weird spices in fruitcake... and I don't like candied peel or the weird neon candied fruit that exists in the US.

[@Poliss95]

@@MagentaOtterTravels My spices aren't weird. I make the mixture myself on my cauldron. 🧹🧙‍♀😈😂

[@PostcardAndAPint]

That looks like way too much effort!! Great work though. You need to get back to the U.K. for the real thing! Cheers 🍻

[@MagentaOtterTravels]

@@PostcardAndAPint I need to get back to the UK for the easy way... buying a tub of Roddas!

[@dee2251]

Clotted cream always has a crust on top. That’s the clots, hence the name. I’m not sure your American version of clotted cream will taste the same because our clotted cream is made with milk/cream from herds of grass-fed Jersey, Guernsey and Devon red cows, which have a very high fat content. Being grass fed makes a world of difference to the taste of clotted cream and butter, that is unless you can get milk from grass-fed cows in the USA which I see you can get grass fed butter from the Amish. Maybe they do cream too.

[@MagentaOtterTravels]

The clotted cream made from Jersey or Guernsey cows is definitely the best!

[@iankelly5387]

Otters back in the wild in England! >>> kzbin.info/www/bejne/gZa2iHqveNWCb5Y Merry Christmas

[@MagentaOtterTravels]

Woo hoo!