Yield: 2 cups clotted cream
- 1 quart (946ml or 908g) heavy cream (NOT ultra-pasteurized)*
It is essential that you do NOT use ultra-pasteurized (UHT) heavy cream; otherwise, your cream will most likely never clot properly. You need heavy cream that has been gently vat pasteurized (low and slow).
Once you have vat pasteurized heavy cream in hand, this recipe is super-duper easy!
Most generic store brands are ultra-pasteurized, but don’t fret. We’ve done the research for you, so with the info below you can easily find vat pasteurized heavy cream in your area! (You’re welcome.)
Brands with Vat Pasteurized Heavy Cream:
- Alexandre Family Farm • Store Locator
- Clover Sonoma • Store Locator
- Guernsey Farms Dairy (MI only) • Store Locator
- Hildebrand Farms Dairy (KS only) • Store Locator
- Hudson Valley Fresh (NY / NJ / CT only) • Store Locator
- Kalona SuperNatural • Store Locator
- Lulubelle’s Creamery (OR only) • Store Locator
- Mill-King (TX only) • Store Locator
- Natural By Nature • Store Locator
- Origin • Store Locator
- Raw Farm (CA only) • Store Locator
- Smith Brothers Farms (WA only) • Delivery Service Area
- Southern Swiss Dairy (GA only) • Store Locator • Can also add to your Fresh Harvest delivery
- Straus Family Creamery • Store Locator
Some of these brands can be found at some locations of Sprouts Farmers Market, The Fresh Market, Whole Foods Market, and/or smaller, regional chains or local grocers. (For this batch, we used Kalona SuperNatural organic whipping cream that we purchased at Sprouts.) If you have Amish markets or local dairies nearby, they might also have vat pasteurized heavy cream.
- Check the manual of your slow cooker for its recommended cooking guidelines and average temperatures for each setting. Ideally, you want the heavy cream to stay above 165°F without ever exceeding 180°F, so you will most likely use the warm, low, or simmer setting.
- Pour cream into slow cooker. Cover and turn on crockpot to your desired heat setting. Cook cream for 8–12 hours. Do not stir it at any point!
NOTE: The cooking time will depend on the size and specific temperature settings of your slow cooker. A tall, narrow crockpot will take longer than a wide one. Just remember that low and slow is the name of the game here.
- After 1 hour you may remove the lid and check the cream’s temperature. Do NOT stir the cream. Simply poke your thermometer’s probe in one spot, take the reading, then gently remove thermometer. Adjust slow cooker’s heat setting, if necessary.
- After your cream has been cooking for 8+ hours, take a look. Is the top a darker, buttery yellow? Is there a nice, thick film with a crust? If your responses are yes, then your clotted cream is done cooking.
- Remove vessel from slow cooker, taking care to not disturb or jostle the cream. Place on wire rack or trivet and allow vessel to cool to room temperature.
- Transfer vessel to the fridge and chill for 4+ hours (ideally overnight). The clots will thicken up and set even more as the cream chills.
- After the chill time, retrieve the vessel from the fridge. Using a large spoon, scoop off the thick, top layer—including that gorgeous yellow crust—and plop into a medium-sized bowl. Stir clots and crust all together. If you want your clotted cream to be a little thinner, add some of the milky liquid from the bottom of the cooking vessel.
NOTE: You can save the leftover milky liquid and use it in your baked goods, such as scones, if you like. Or you can discard it.
- Use clotted cream immediately or store in an airtight container in the fridge. For best flavour, bring clotted cream to room temperature before serving. Enjoy with cream scones, on toast, with berries, or use it in your other bakes!