How Clotted Cream Is Made In England | Regional Eats | Food Insider
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- čas přidán 3. 05. 2022
- The queen of afternoon tea served with scones and strawberry jam, clotted cream is sometimes confused with butter for its thick, rich texture. While it contains some butterfat (a lot of it, actually), clotted cream isn't churned, as butter would be. Instead, its butterfat is separated slowly following a precise, lengthy process that here in Cornwall has been passed down over generations. We visited Treleague Dairy in Ruan Minor, England, to find out how it’s made.
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How Clotted Cream Is Made In England | Regional Eats | Food Insider
These days the cream is made by one or two large producers but back in the day it was made more locally by different farms and even at home, all over both Devon and Cornwall. So the question of cream or jam first really depended on the particular cream you had. If the cream is very stiff and thick, you put it first because it’s harder to spread on top of the jam. If the cream is very soft, you can put it on second because you can get it to spread on jam more easily. These days it’s become a Devon vs Cornwall thing but that’s kind of an artificial distinction, because it really depended on the particular farm and the particular method.
That is so true. Nowadays, you can find "Devonshire Cream" and "Clotted Cream", the former being a little less thick than the latter, and less rich with less fat content. Both are still good.
I can't believe we don't have it in the U.S. well I guess we can get it, but over here, milk and milk products have to be pasteurized in order to sell it, legally. So the pasteurization process changes it to something different from what you would get in the UK.
But the growth hormones and antibiotics in our meat and poultry, and pesticides in our produce, THAT'S OK. smdh.
I know I can make it at home. It's still not like the UK version, so I've heard, because of having to use pasteurized milk.
I’ve made it at home before and it’s delicious!
I love that!
Thanks so much for this insight! I always wondered why this was a debate. But the cream consistency makes so much sense when you put into consideration the different farms who made their own creams!
Clotted cream might just be one of the best food products made in the UK. In fact, pretty much anything with dairy makes life worth living in the UK.
Worcestershire sauce, I use it everything.
Dairy is amazing, the fact that people refuse to consume it bamboozles me.
i agree, im a picky eater and the only thing i eat is dairy. ITS SO GOOOD@@Joe14Biden88
cheese milk cream whipped cream whats not to love@@Joe14Biden88
@@craftysteve176 Yes, only weirdos don't like it.
I really love Claudia's way of presenting. so informative, yet so casual and easy for the viewers.
Ok simp
Looks so different
I thought that she was an awful presenter. Could hardly speak English.
Classy
@@Sebastian_Snufflepuss Yeah her accent sounds like she's speaking through a mouth of cream herself.
This is so interesting I hope the dairy workers know how much they are appreciated
cream....
Another cringy comment
Wahhh "appreciated" wahhhh. Why are you genZ kids so soft and sensitive?
@@smellypatel5272 they type the same "YOU GOTTA RESPECT" comment in every food video, pathetic snowflakes
@@smellypatel5272 LMFAO Oh the irony. And hypocrisy.
The only person whining here is actually you.....triggered much? 😂
Grow up.
I'm sure they'd rather be known for being "soft and sensitive" than childish and whiny.
I tried this clotted cream at Kensington palace years ago when I visited London and to this day its one of the most sublime things I've ever eaten. Its so good its unreal.
I love clotted cream. I often make my own cause its not a common thing to find in my region.
I just do a slow cooking method in my oven or on the stove top, then scoop the cream and crust to lay in layers in my cream bowl.
Then I turn the remaining milk into bread to go with my clotted cream :)
takes a day to make and never survives my family for more than an hour 😆
But what does it taste like? Cream cheese but not sour?
@@tinklvsme
more like an incredibly creamy butter with a sweet after taste. very smooth.
Ooo! What's your recipe? I've never had it before and it's not really a thing in the States
@@chelseacco7567 you can actually look up how to make it on youtube. its not hard.
mostly its a matter of long application of low heat.
its easy, just takes awhile.
but yeah, I'm in the states too and other than periodically finding it in a European section at the store or at a world market, its pretty much make your own.
@@tinklvsme Not at all. Like a super thick, super sweet double cream. Honestly you need to have it with something you can't eat it alone it's too rich.
I made clotted cream once. I put the cream in the oven on very low heat overnight. It was decadent. The hardest part, here in the states, was finding cream that wasn’t ultra pasteurized
In Crete we have a very similar type of cream called "Staka" (greek: στάκα). We use goat (or sometimes sheep) milk to make it. Very, very delicious. Unlike clotted cream, we usually cook it with some flour to create a delicious hot creamy sauce, but it can be eaten raw (especially if it's really fresh, like a couple days old because it tends to firm up like cheese when left alone for longer than that). If you have no issues with something that's somewhat pungent (hey, goat's milk does have a unique scent that's not for everyone) and eating basically cheesy butter, if you come to crete, try to source a bit from a cheese seller.
They should just rename this channel the Claudia Channel.
If she leaves im going with her so they might as well hahaha
Fr
It would be Beryl Shereshewsky all over again
@@olofiswatching ?
@@LaReinaZorra she was the best presenter on Great big Story when it went down and she went solo and doing pretty well for herself.
Claudia is one of the best reasons to watch anything on CZcams.
I've never had clotted cream or even the desire to try it as I am not a milk drinker, however I was watching a documentary on English afternoon tea and watched an elderly man drool with anticipation as be loaded the clotted cream on his scone.
FYI... the fat content of clotted cream is 55% lol
That's pretty standard fat content for a lot of cheeses
@@johnr797 no actually most cheeses are actually much lower, rarely going over 50%
Greg is a proud simp
good thing that animal fat is good for you.
@@johnr797 you might be thinking relative to total calories rather than to mass
I had this once in England, one of the best and simplest foods I have ever eaten.
Because it is mostly fat and sugar - of course it tastes good.
Jam has normally 50-70% sugar (not to be confused with added sugar which is often "just" 25-50%).
Clotted cream has 55-75% fat.
So in combination it is not the healthiest food really
@@1337Jogi oh hush, joyless.
@@1337Jogi Bubba didn’t say this was the healthiest food, simply the best… 😉
@@mrsloveydove4579 I do not doubt is is delicious.
But it is a very simple food.
If you do not the ultimate metabolism you have to watch what you eat and can only treat yourself with something so unhealthy every now and then.
For me I would chose something different than this for cheat day. Maybe a big fat burger and fries or some fancy cake.
@@1337Jogi You're not eating a lot of this at once. It's not much different from eating toast with butter or jam for breakfast. Butter is basically a block of fat, jam is more than 50% sugar.
Oh it looks so lovely. I used to pasteurized our milk back ,40 years ago, when we lived on a farm in Honeoye NY. My husband would bring a pail of milk fresh from the cooler, I'd set the pail into a pasteurized and turn the button, it cooked the milk at just the right temperature, then I'd set the pail into the fridge overnight. In the morning there would be a 3inch layer of thick cream on top. I'd whip that into butter with my electric mixer. So yummy.
One of my favorites. Good for the waistline. Expands it nicely.
Rightly said.
What Most People Don’t Realise is Fresh Cows Milk Tastes Completely Different to How it Tastes Today the Whole Pasteurising Process Changes the Taste, Smell & Texture well Viscosity...
I Grew up on a Farm Drinking Loads of Super Fresh Milk that is Under 20mins Old & it Usually Has a Big Thick Layer of Natural Cream that Sits On the Top of the Milk Liquid.
Yeah while that's true, your implying that pasteurization is bad thing which it isn't. Pasteurization is where milk is heated to high temperatures to kill off/steralize harmful bacteria lurking in the milk. Without this milk would be pretty dangerous to drink regularly like we do in society today.
I’ve never had clotted cream but it looks so lovely. I really want to try it. I wonder why it’s not big over here in the US.
This was such a fun episode and the two ladies Claudia interviewed were so much fun. I imagine their cream tastes amazing as they seem to really put a lot of care and time into their product. I hope they have fared well through the pandemic.
Ive only had it a few times it was lovely. Like a very lightly whipped butter mixed with whipped cream. Its quite hard to describe actually.
I've thought about making a batch here as I can get raw cream from a local dairy.
It makes a lovely cultured butter.
I made my own for the royal weddings. Not authentic but take a 8 inch and pour heavy cream in it and slow cook it in an oven overnight at a really low temp. When you wake up.. heaven!! Look up some recipes. Its so easy. I had some when I traveled to the UK and it lovely buy doable at home. Try it 😁
[Pants down aprons on] CZcams channel has a cheat way that is pretty similar
It's completely lovely. You can make it yourself with heavy cream. Preferable from a local dairy. Not the commercial heavy cream.
It’s very nice, not sweet at all but it has maybe just a hint of natural sweetness from the cream itself. It melts gorgeously on a warm scone 🤤
You can make it in a crock pot. 😉
I make clotted cream myself once a year for Christmas breakfast. Very easy to make but takes a long time! Delicious and worth it!
I remember holidaying in Cornwall and thinking everyone was making a big fuss over nothing. I had a scone with jam and clotted cream and it was amazing.
lol if youve only been to cornwall you havent had anything good then
I'm from UK, each individual element has to be great for me. Fresh baked scones, not store bought or day old scones or overbaked ones. A good quality jam, home made if possible, with lots of fruit in. Fresh clotted cream, not out of a jar. I grew up with really good cream teas, not some of the excuses of one that some places sell today. If you are traveling to UK, do your research first, there are still places that do a fantastic cream tea.( usually very busy) I have had the jam and cream just great, then the scone like a hockey puck!
What part of Cornwall? My mum lived just outside of Newquay. 😊.
When I was a kid on holiday in cornwall I remember having a proper cornish vanilla ice cream (the real yellow stuff) cone with a slab of clotted cream spread on top. I only had it that one time in my life but never forgot the experience. It was the best ice cream I´ve ever eaten.
Cornish ice cream. The only thing that could be better than that is actually BEING in Cornwall!
Mmmm. Sounds like something to add to my foodie bucket list
@@TooLittleInfo you must! No "should" about it LOL
It's incredible how generous they are with information. I'm very grateful. Once again an amazing video!
Claudia really is great at what she's doing! She's attentive and able to go along with the conversation really and very well. I love hearing her accent too!
its a shame she was involved in jan 6 USA insurrection
@@AnxiousCowboy 😂
Shame her accent is thicker than the cream.
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
I made my first ever home made scones last week and they were amazing. Had them with raspberry jam and clotted cream. Totally heavenly and very delicious.
Sounds lovely
So happy Claudia has made it to my home county, hope she managed to try some pasties too.
There is a video on this channel of her going around a Cornish pasty place
@@amorembalming cheers, I'll check it out
I actually first ate clotted cream on an Emirates flight to the UK. I think I died and went to heaven. That first bite, that experience is one I'll never forget. Then of course eating the most insane scone with clotted cream in Brighten at Canham & Sons. So good!
In Brighton and Hove? Love that bakery
@@billdavies7243 yes that's the one!
I live here, I love it there
How lovely. Where did you come from buddy
@@michaelbrooks2075 I live in India but I have been to the UK many times as my band tours there every few years and I have friends and relatives who live there too.
I know British cuisine has the reputation of being bland and lacking spices, but it's dishes like this that show how delicious simple things can be if you use quality ingredients.
British food is subtle and the most delicate flavours, Sadly cultures that have lots of spice and chilli means your tastes have been destroyed and you can't taste subtle flavours anymore. It's a bit like someone who has 4 sugars in their tea, finds tea with no sugar disgusting. But over time, you can retrain your tastes to enjoy tea without sugar. I have Asian friends who say our food tastes of nothing, but they are sadly missing out, because they have lost the ability to taste delicious food that's natural and subtle. I feel sorry for them.
Interesting that the people that were the largest of explorers and traders in the high seas, of spices and such ,would not have developed a more spiced cuisine over time.
@@eveyrapp2078 we have, they're just used in our baking and desserts rather than savoury food
@@lauramckellar Oh ,ok. Just discovering British food. Thank you...Btw.. I am Hispanic.
@@eveyrapp2078 They did use the spices they traded! The "Indian" curries eaten in the UK are nothing like curries eaten in India. They were developed in Britain using Indian spices for the British pallet. Curries like chicken tikka masala are full of spices, people just don't realise that it is a British dish. Because of their history of Colonialism, the British culinary identity is inherently strongly influenced by the wider world. As a result it is really hard to point to very many interesting dishes that are purely "British" but that does not mean that the British don't do interesting spiced food.
I remember growing up making clotted cream by simmering full cream milk from the dairy in a saucepan with a upturned saucer at the bottom. Lots of Cornish heritage in South Australia. Yum
Haven't had clotted cream but love double cream on scones and pancakes! I'm an Aussie so scone with jam and cream are definitely a food that everyone knows. I've never seen anyone eat a scone with cream first and I've always put jam and then cream ontop but I guess it's up to individual preferences as well 😊 really enjoyed this video and hope to try clotted cream! Also, the teacups are gorgeous 😍
I simply MUST have this before I die! 😋 One more item on the “bucket list”
Love clotted cream forever and always!!!! Bless the workers
Just had some clotted cream with afternoon tea last month when I was on a anime themed trip to Fosse Farmhouse in Chippenham! Definitely wonderful and going to have it again someday soon!
I had clotted cream back in 2009 while traveling to Europe on British Airways. I was a little weirded out at first but it was so good and I've missed it ever since...
There’s a recipe on Food Wishes’ channel. That’s how I’ve tried and made it.
You can buy it at Whole Foods .
Why were you weirded out?
@@fagnello I'm guessing because she's used to American whipped cream... sweetened, vanilla added. I tried it not knowing what to expect, but since it was served with scones, I half expected it to taste like American whipped cream despite it looking more like whipped butter. It didn't taste at all like what I'm used to which was jaring to my American palette. To me it tasted like, and had the consistency of, whipped unsalted butter mixed with a hint of unsweetened cream.
Never tried clotted cream but it looks mouth watering good and i can just imagine the texture and taste. As someone who LOVES heavy cream this was difficult to watch :D
It’s heavenly. Especially clotted cream icecream
@@vintage1950 Stop it, you are killing me :D
@@Nifilheimur in cornwall they serve cornish ice cream (made with clotted cream) and sometimes just put another scoop of pure clotted cream on top ;). Also cornish fudge made with clotted cream.
Clotted cream is the taste of cream x1000. It is probably the best thing I've ever eaten. And unfortunately it's not widely available outside of the UK (there is a brand I've seen in the US and Canada but it doesn't taste anything like the real good stuff - i.e. the stuff without preservatives in it, as it's quite perishable).
@@lokischeissmessiah5749 Never heard that! Yum.
Clotted cream is absolute delight! Actually it was The very best English food I had in London -before the tour in the parliament I had time for a cup of tea in the cafeteria there and by pure chance I took a scone with strawberry jam and a clotted cream - without even knowing how traditional it is ) yum 🤤
I've never had it but it looks amazing
Scones jam e clothed cream a just delicious treat and off course a good tea to go with is heavenly
Loving all these new videos on food where I'm from, theres some good eatin in England!!
Proper Cornish clotted cream just can't be beaten!
Thank you for the video!! I think it’s so cool that the queen enjoys this with her tea and biscuits.
Yes so Cool that people in England have to work like donkey's while The queen gets to eat cream teas And owns over 30 Rolls-Royce,so so Cool man amazing and cool
They are called scones not biscuits.
@@Carltonwanks Your well named yourself " Doo Doo" cos mate you talk a load of it. No one works like Donkeys in the UK to keep the Royal Family or her alleged 30 Rolls Royce's.
Bless you Claudia, for a well presented look at how this is made. Just sharing the facts and enjoying the results. Very nice to watch.
I had clotted cream with scones at a tea house. It was amazing!
Proper job! My old mum-in-law was proper Deben (Devonshire) & she used to make clotted cream, although this is the 1st time I've ever seen it done - I always knew it was a palaver - OH! that cream tea looked delicious & personally I prefer the cream 1st then jam!! Excellent explanation and very welcome video. Well done!
I love your videos Claudia! Make sure to visit Austria someday. We have lots of traditional desserts and other great dishes :)
Years ago, I read a book called The Horsemasaters. It involved a serious, fictional riding school in England. The students, mostly English, put clotted cream in their coffee. I never heard of it, but the name stuck in my mind, so when I noticed the item being sold at Amazon, and found a YT video on how to make it, I had to watch. It sounds like a pricey item considering how long it takes to make it, but I will have to buy the clotted cream and see what it tastes like. Since I have type 2 diabetes and kidney disease, I won't be able to buy it very often, but it will be nice to enjoy what our English neighbors enjoy.
20 years ago on my first of many flights to London..I was served scones with clotted cream n jam...it was an epiphany!!! The most delicious thing I've ever eaten...for a month I ate scones n clotted cream n jam, sausage rolls..meat pies..Thee best fish n chips...English breakfast..and of course..a curry!!! Whoo Hoo!!!
Traditional English food, we need a wholesale franchise like this nationwide.
Wow this looks so good! When I visit later this year I will have to get some.
Hope more regional eats to be featured. These videos help me understands the cultures and lifestyle around the world.
Claire is so passionate about the process and she has such a bubbly personality
So nice to see, this is made just down the road from me. Cream Tea is one of my all time favourite meals (even though i live in Cornwall I do mine the 'Devon way' of cream first, then jam, but I have to do it in secret so I don't get kicked out of the county!
I'm glad people are getting to see what clotted cream is as I know some people have the idea that a cream tea involves putting the cream in your tea.
You traitor. Just kidding 😂
@@nicolasolmos25 just wait til you hear my thoughts on pasties...
@@camillastacey4674 Oh no don't tell me
I always think having one specific way of doing it is kinda silly anyway. I just put whatever is thicker on the bottom, because otherwise its weird if you have something thick on top of something runny that you can't really spread at all. Since usually I'm using clotted cream, its usually cream first for me. But if I dont have any and have to use a different, thinner cream, or if I have one of those really thick jams you can get sometimes, then maybe then I'll put the jam first. No dogma required, just adaptability!
Having said that, I'm from just outside Devon in Somerset so I guess it makes sense to be neutral!
I love clotted cream on scones with jam. I use Mary Berry’s scone recipe and serve it with a quick fresh jam I make on the stove. You can buy clotted cream from the UK in jars at Whole Foods and other stores like World Market but it’s best and cheapest if you make it yourself. I just buy UNPASTEURIZED heavy cream, pour it into a glass sheet, turn the oven onto the lowest temp setting I can and it’ll separate over 10-12 hours or so. The top layer is the clotted cream and I use the liquid below as the milk in my scones recipe!
There's no place to get unpasteurized heavy cream in the US unless you own a cow.
@@AFAskygoddess My mistake... I mean I use pasteurized heavy cream (varieties from Trader Joe and Whole Foods) rather than ultra-pasteurized heavy cream, the more readily available product, to make clotted cream. Ultra-pasteurized won’t yield separate layers well.
Claudia and this series are awesome!!!
Ooh I'd love to go to England 🇬🇧 and try their more traditional food. ❤️
Another great episode! Claudia is awesome can make anything interesting and enjoyable :)
Scone with Jam on bottom and clotted cream is my heaven
ooo i’m cream first but it is amazing
Kelly's Clotted cream ice cream blew my mind.
Clotted cream is delicious! The first time I had it was in 1985 in London. Yum!
So delicious! As others have said, you can make it at home using the oven method but it takes a loooot of cream. Another thing I tried in Devon was ice cream with clotted cream on top. I still think about it now 😍😍😍
Many decades ago (circa 1960) I used to go gliding at Dunkeswell, Devon, and always came via Honiton where I would stop at the Honiton Dairy for freshly made ice-cream, made from the milk of the Devon cow. It had its own very specific and delicious taste. Some years later, after returning from working abroad, I took a colleague with me to visit the area. Previously, I had been going on about this ice-cream so much to her that she was really looking forward to having some. I was worried that the dairy may no longer exist. Not only was it still in operation and still making the same ice-cream, but now it also added a huge scoop of clotted cream on top. Heaven, indeed! And I still think about and can 'taste' it, too. I wonder if it's still there.
I’ve never tried this but it looks so so good!
It's good but very unhealthy. It's very fatty, mildly sweet, soft, and rich.
Great story!
Tesekkurler!
That's what summer tastes like.
Super easy to make just get 1 quart heavy cream put it in an 9 by 11 or so dish and stick it in the oven on the lowest setting/ 170-180°F overnight. Let cool all day in refrigerator so it sets up. Drain liquid- good for making busicuits. - If you're lactose intolerant like me it's gonna make you so sick that you're probably going to throw up but it's so worth it. Slight nutty flavor rich butter taste.
There are heavy duty lactase pills, please start using them to not get sick...
That what Lactaid is for!!
Yep! Lactaid tablets for sure
It's the most delicious treat. So good.
I live abroad and my supermarket sells it, but it's quite expensive, so it's a rare treat.
Я (имела) магазин в Украине 🇺🇦. До войны тоже продавала исключительно британские 🇬🇧 продукты. Очень много клиентов в *Украине* ждут возвращения качественного продукта и готовы платить большие деньги.
@@yannamk3504 Unfortunately I am unable to understand or translate your reply. Pity.
I first had it in a village near Corf Castle. It was in a small bowl, served individually, with Scones and jam. It was my first visit to the UK. I did not know how to eat it. It had a spoon and was in a bowl, so rather than asking our English friends, I ate a spoonful. I saw the slightly surprised and amused look on the wife’s face. I quietly asked if it was supposed to be eaten that way. Before she could respond, her husband, a big tease, looked around the tiny tearoom and said, do you see the Yank, eating the clotted cream with a spoon? Everyone laughed, but not in a mean way. It was lovely on the scone. It was not bad the other way either.
I've had clotted cream just once at tea. It is nothing like butter. It was so fresh tasting, rich and yet light at once.
Is it quite sweet? Like condensed milk, maybe?
@@wiros8101 It has a slight sweetness to it like normal double cream does with a rich, satisfying mouth feel and flavour. Combined with a decent jam, high fruit content, and a nice, hopefully still warm, scone it's and you have a very satisfying and delicious dessert or "teatime" treat.
@@diceman199 nice.
@@wiros8101 No, it's not sweet. Any sweetness comes from the jam. Clotted Cream tastes like unsalted butter with a hint of unsweetened cream. It pretty much has the same consistency as the whipped butter served in some restaurants. If you love butter, you'll love Clotted Cream. If you're a fan of American (sweetened) whipped cream, then you'll be disappointed.
@@wiros8101 It tastes like squirty cream but a really thick and gooey texture. That’s probably the best way I can describe it. It’s delicious, but very bad for you. So don’t eat it regularly. 👍
These taste banging!!
I’m amazed our clotted cream is on this 😅 got to love a bit of Cornish clotted cream ( the best kind)
The fact that this video was almost the same day clotted cream cookie from crk was released is just cool.
Literally came here for the same reason
I make clotted cream at home. It’s surprisingly super easy.
I make it at home too. I use both the microwave method and the oven method, with the microwave method being done most frequently. Yum!
@@m.theresa1385 Wuh please shed your wisdom. 🙏 I’ve seen recipes for the oven, but never a microwave.
...I am salivating! Jam then the cream - ALWAYS!
wow I salivated watching the spoon scoop that in the beginning. I must try this
I had no idea there was so much science and technology for clotted cream! Which looks *amazing*, btw...
Jam first, then cream, because the jam can soak in to the scone and kind of ‘stick’ and then the clotted cream sits on top. If you do it the other way the jam tries to just slide off the clotted cream. Extra bonus points - put some fresh berries on top of the clotted cream to match your jam. Just like 3-5 raspberries or a sliced strawberry or two, not a heaping pile. Adds a nice contrast.
Fake news! Cream first all the way 🤪 can attest that rubbish about the jam sliding off is nonsense - the cream is taking the place of regular butter.
(Guess which county I grew up in...)
@@StuartCuthbertson I have experimented with both arrangements, since being from the US I have no bias. 😝🤣
Um, if your jam is "soaking" into anything, then i'm afraid whatever you're using isn't jam.
Are you sure you're not talking about fruit cordial? Ribena perhaps?
@@scottread Jam gets into nooks and crannies in a way that clotted cream does not. It acts kind of as a glue, what with the whole sugar content thing. If your jam just sits on top without settling at all, I suggest you stop using a gelatin-based product as jam.
@@StuartCuthbertson jam first if you put proper clotted cream on from Cornwall the cream will go squidgy if you then put jam on top also we say jam and cream not cream and jam
I lived in North Yorkshire for five years…can’t even describe how much I want a pot of tea, two scones, and plenty of clotted cream and strawberry jam.
Well get on it. All of this can be easily had in America at least.
Great documentary, great food, great host!
I make my own at home in the US (probably not as good though!) with commercially available heavy cream baked at a low temp for as long as it takes to set up. Also make my own jams and jellies. It’s really not difficult to do, just time consuming. But anyway I really enjoyed this video, thanks!
Episode 9 of "The Edwardian Farm" shows the truly "classic" way of making clotted cream by hand, by slowly warming it on the stove. When it's done, you skim off the crust, and pile it into a crystal bowl, in layers.
This episode also shows an unsweetened alternative to scones. This makes the cream & jam taste even better.
Leaving for the UK on Sunday so the timing of this video is 🤌
Looks delightful
Oh, I would love to try this! I don't think I have ever seen clotted cream in the US. It looks devine!
American cream isn’t rich enough as your cows are usually not grass fed
Ha, I was just there this week. Lovely stuff, also if ever you’re in Cornwall try the clotted cream flavour ice cream from any one of Cornwall’s independent dairy/ice cream farms. Recommend the Moo-Maid of Zennon, S. Jelberts of Newlyn or Roskillys nr Coverack on the Lizard. (no, I don’t work for any of them, just a fan!).
I just love these videos
I swear this video was made for me, I absolutely LOVE clotted cream. On a warm butter scone with strawberry jam 😩
Clotted cream is so delicious, gotta get me another jar and pair it was raspberry jam/lemon curd
Love to try it I've heard so many mixed descriptions of what it tastes like. Anything with lots of dairy fat has to be good🤤
It tastes like exceptionally rich, buttery cream
Less milky cream, basically. There’s a tiny bit of a buttery taste to the crust but if you try it expecting butter you’ll be confused. It’s sort of soft butter texture but whipping cream flavor? But richer than whipping cream because there’s less milk/water content. Sometimes people think they can substitute butter and no, no you cannot. You also can’t substitute sour cream or any kind of soft cheese, or whipped cream, or Greek yogurt, all of which I have seen people try. Plain whipped cream is probably the closest out of those but still not right.
That was great 👍 thanks 😊
I really need to try and make some of this cream. First had it when visiting Britain and LOVED it. Its incredibly difficult to find here in Australia sadly.
Clotted cream is something else man. I make it myself occasionally and o.m.g 🤤
is it sweet by itself??
I tried making it before and it’s honestly just like butter without that kinda salty “buttery” taste. Basically just solid heavy cream as a product
But that's why it's good....
Got to admit though, it never works out good for me when I make it, always too dark
@@radicalpaddyo maybe a longer cook time at a lower temp? Or you could try covering it with aluminum foil when it gets too dark
I've not had it but I have heard British ex-pats say that milk in the US tastes different. Something to do with processing. So, if you're in America, maybe that's why?
That looks so good
I first had clotted cream at a tea in Yorkshire 40 years ago. To die for! I've used the Food Wishes recipe for clotted cream and it works great. Add the scone recipe from King Arthur flour (on their baking website) and a good French strawberry jam...wow! Was that good. Yum. Alas, such indulgences are rare otherwise I would not be able to fit in any of my clothes. But what a treat!
I think I would put the cream first because in my mind it works kind of like butter,which you also put first.
To me it makes more sense to put on the thing that’s harder to spread first so I would agree with you
I love scones with clotted cream and jam. What a pain to make though :-)
Hello how are you doing?
Finally! A mystery no more. Always wondered but keep forgetting to find out.
I enjoy the Cornish way of eating a scone! ❤
love you very much claudia. you are a very great host
Cream before the jam because the cream is harder to spread on top, whereas you can just dollop the jam on the cream, it’s much less faffing about.
Jam first, the Cornish way, always. You don't need to spread the cream, scoop and go.
I can't wait until I visit the UK again.
So excited but also weird to see this pop up cause I used to live in Ruan!!...back 10 miles up the road again now. And clotted cream really is food of the gods