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Clotted Cream

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Clotted cream is a staple at tea parties and served with scones. While this recipe is time-consuming, most of the time spent is hands-off.




  • 2 quarts (1.9 liters) of unpastuerized milk (see note)
  • thermometer
  • cheesecloth or fine-mesh strainer
  • wide, shallow baking dish or ovenproof dish



  1. Preheat oven to 180 F (80 C)
  2. Pour the milk into the baking dish, ensuring that it is spread evenly.
  3. Place the dish in the oven and leave it to cook for approximately 12 hours, until the cream has formed a thick layer on top of the milk. The exact cooking time may vary depending on your oven, the size of your dish, and the fat content of the milk.
  4. Once the cream has formed a thick layer, remove the dish from the oven and leave it to cool to room temperature.
  5. Cover the dish with a piece of cheesecloth or a fine-mesh strainer and leave it in the refrigerator for several hours or overnight. This will allow the cream to thicken further and any excess liquid to drain away.
  6. Carefully remove the thickened cream from the top of the dish using a spoon or spatula. It should have a thick, smooth texture and a rich, buttery flavor.
  7. Store the clotted cream in an airtight container in the refrigerator for up to one week.


  • If unpasteurized milk is not available, you can try using heavy cream instead. Simply pour the cream into a wide, shallow dish and follow the same cooking and cooling instructions.
  • Prep Time: 5 minutes
  • Cook Time: 12 hours