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Clotted Cream

A community recipe by

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If you are not able to buy this locally here's how to make your own. From Farmhouse Cookery published by Readers Digest.


Serves: 0

  • 1⅖ milk
  • ¼ cream


Clotted Cream is a community recipe submitted by JillyB and has not been tested by so we are not able to answer questions regarding this recipe.

  • Mix the milk and cream together and pour into a wide saucepan. Cover to keep out the dust and leave to stand in a cool place (NOT the fridge) for several hours until the cream has risen to the top.
  • Lift the pan carefully onto the stove so that the risen layer of cream is not disturbed or broken up. Warm through on the lowest possible heat, on an asbestos mat if you like.
  • Keep at this low heat for 40-50 mins until the top of the cream is crinkled and golden yellow.
  • Remove the pan from the stove, cover and leave to stand for several hours or overnight in a cool place...but NOT the fridge!
  • Then, using a slotted spoon, skim off the cream into a dish, allowing the milk to drain back into the pan. The milk can be used for pancakes or scones.
  • Tell us what you think

    What 3 Others have said

    • Why can't we put it in the fridge as our 'cool place' ?

      Posted by KAZ_2Y5 on 27th May 2016
    • I'm pretty sure you would want to use whole milk and heavy whipping cream and make sure it's not ultra pasturized. In England they have so many different types of cream, very different than in the US, But you should be fine using these.

      Posted by BECREUL on 25th August 2014
    • What kind of milk and cream do I need to use to make clotted cream?

      Posted by on 8th August 2014
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