You can freeze clotted cream for longer shelf life, but beware of that it tends to get grainy, crumbly or icy once defrosted. Ive made many batches of clotted cream in a variety of ways in order to see what works the best. I love to eat it on scones, but you can put it on cakes, frenchtoast, muffins, pretty much on anything in place of butter. How to Make Clotted Cream (Kaymak) Step 1. Or grab a jar of clotted cream here on Amazon. I have even done a much smaller second heating of the same cream and got a second batch of CC !!!!! Due to the high amount of butterfat in the cream, the final product takes on a buttery pale yellow color. If you freeze in small quantities that'll make it quicker to thaw and you could also easily add it to smoothies! The Crossword Solver finds answers to classic crosswords and cryptic crossword puzzles. Required fields are marked *. By clicking sign up, you agree to our terms of service and privacy policy. Look up the word faux while youre at it. Also goes well inpiesin place ofheavy cream! Pour clotted cream into a baking dish and cover with foil I used 1 pint (2 cups / 450ml) of non-ultra pasteurized heavy cream. The whey will sink to the bottom. It worked ok for me set to warm but after this Ill stick to using the oven. That said, it did thicken up after another 12 hours in the fridge. This batch of clotted cream tasted good but was a bit gritty and had the worst texture of all my clotted cream experiments. Once the heavy cream has reached the stiff peaks stage, carefully fold a scoop of cream into the milk. The clotted cream was smooth, thick, and rich. Join millions of other Bold Bakers. Keep covered and chilled until ready to serve. I hope you enjoy! Hi Cate, thank you for your true and tried recipe for clotted cream. lumpy and separated. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. When I got home, I turned the oven back on to 180F/82C and let it bake for about 7 hours. That is so great to hear Janet! Add more hot water to retain the water level when needed and slightly open the lid to control the temperature making sure the water does not come to a boil (212F/100C is too hot for clotted cream). Its already really thick and made mine into butter with just a little pre-whip. If you use theslow cookermethod, its best to start the process in the early morning. ", "If you use a quart of cream, you end up with at least a pint of clotted cream," according to Jeanne B. I put the cream in the oven and turned off the heat. Hands down I wouldnt make it with the cream cheese again. Would beating it even more change it to a softer consistency? The base of clotted cream! All you need is three beautifully fatty ingredients: butter, sour cream, and cream cheese. You may not know thishomemade clotted creamrecipe also makes the secretingredientto elevatechocolate trufflesandcaramel fudge candy! This is my 2nd time making this. It was thick, creamy, white, smooth, and yielded the most clotted cream of any batch Ive ever made. For my scones I made a faux Devonshire cream mixing sour cream with heavy cream and then a touch of sugar to balance the sour. it was good but now I am going to try your recipe using mascarpone. And should the oven be fan oven steering or just the top/bottom setting with NO fan? There was no whey to drain, just beautiful smooth cream ( except for the brown on the top). In thisprocess, the little liquid left behind is similar to the whey from making homemade cheese. Cream should be about 1 1/2 to 2 inches deep. ** Nutrient information is not available for all ingredients. Can it be frozen? But during my research I found several recipes that were for a quick faux clotted cream utilizing ingredients that are much easier to come by in the U.S. Each and every time it looks and tastes wonderful, the consistency is the problem. I like to start with a bit of butter. When your cream is done cooking, remove it from the oven and let cool until the pan is safe to touch. Pour the cream almost to the top of the filter. You will notice a bubbly, yellow surface. If you want to go right to the method I now use to get perfect clotted cream every time, scroll down to Round 6. Pour heavy whipping cream into a 9x13 glass pan. I didnt beat the cream too much. Success! Perfect on top of fresh scones! It tastes wonderful and it is a lot less time-consuming. "Made Irish scones (my mother's recipe) and ate it with raspberry jam from my own garden. My suggestion is to gently spoon off the solid cream from on top and leave as much of the liquid behind as possible. Can I use a 913 deep baking tray or does it have to be GLASS dish? Did you bake your clotted cream uncovered? The texture and taste of clotted cream can vary, depending on the cream you use and how you cook/bake it, as youll see via my experiments below. Or does it need to be not pasteurized? these links. Seems harder to work with when cold, but warmer makes the cream go soft. Cover and refrigerate for up to 5 days. Add sugar, golden syrup, clotted cream, and salt to a medium sized saucepan. Put the pan in the oven for about 12 hours until the top is lightly golden. Thanks for this recipe! Well, as all the Heavy Cream / Wipping Cream in NC seems to be Ultra-Pasteurized. I just wanted to let you know that you do not need to use raw cream to make clotted cream. Enjoy your clotted cream on homemade scones, or whatever else you want to spread it on (which is everything for me). If you can find raw cream, thats even better. Once the cream has been reduced by roughly 1/ 3 or it forms a bubbly and yellow surface, remove from the heat and set aside to cool. Use hand mixer or stand mixer's whisk attachment to whip cream into peaks. All of the cream we can get near us is ultra pasteurized. You can see in the photo above that the texture was quite different from the first round. Some people swear by using a crock pot to make clotted cream. It is NOTHING like clotted cream. The pasteurized cream will still work, you just might have more separation. And when I say hours, I mean 12+ hours. And really, it doesnt actually even look that appetizing! "But, if you have leftovers, it can be frozen in an airtight container for use later. Gee. Clotted cream, sometimes also called Devonshire or Cornish cream, is a thick cream that often accompanies scones in the UK. If you want to get right to the recipe, click jump to recipe or scroll aaaaaall the way down. After this time, it needs to cool for another 12 hours. It was delicious and so easy!! Transfer to a mixing bowl and leave to cool. Now that youve got clotted cream, try making this easy no churn ice cream! The clotted cream it made wasnt as thick, creamy or smooth as when I use non-ultra pasteurized cream but it was MUCH better than any other ultra pasteurized cream Ive tried. Nothing beats a cup of tea served with a scone coated with clotted cream and strawberry jam. I recently heard someone swear by this next method because it results in completely smooth and creamy clotted cream with none of those thick butter-like clumpy bits. That is very strange! After the gentle heating, the cream must be refrigerated until it's cool enough to easily separate the solids from the liquids. But I can assure you the flavor and texture of the cream will be perfect. The article addresses that. Amount is based on available nutrient data. AWESOME !!! Avoid ULTRA PASTEURIZED. Cream. 55+ Easy Dinner Recipes for Busy Weeknights. Can it be just be regular pasteurized and not ultra. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. My decadent easy Clotted Cream Recipe takes just one ingredient, can be done in 3 ways and is simple enough for anyone to make from scratch! After the 12 hours remove your dish from the oven. Do you really want to know that? The goal is to coax the liquid from the cream. This post may contain affiliate links. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Someone else is doing scones. . I havent been able to find it where I live so I havent tried it yet. Pour one pint of heavy cream into a glass 913 pan. I had never had it before, and the buttery, tangy, whipped cream spread blew my mind. You should definitely opt for the highest quality ingredients you can afford. The only downside to this batch was that only half of the cream clotted. 2 Get high fat, not ultra-pasteurized cream if at all possible. With your wonderful recipes, you have singlehandedly made every single dessert cookbook I own obsolete. If you want clotted cream just make clotted cream. So give it a try if youd like. I have made it both ways. Here are some other uses for clotted cream. Largeoven-safe baking dish (9*14 inches) or. Hi Bold Bakers! Add butter and beat. What Is Clotted Cream? Bring to a boil over medium-high heat. A tasty alternative to the real thing. Because it needs constant care and 2 hours cooling time before storing in thefridge. Yes, there are recipes out there that give timing for the slow cooker. Clotted cream is said to have . Clotted cream is a rich, creamy goodness that you can spread on just about everything. One more thing from what Ive been told, unpasturized cream is what works THE BEST. Instructions. Its as easy as that! If youre really fascinated by this stuff like I am, you might appreciate a little history of clotted cream. The second time around, I did everything the same as the first time,except that I covered the dish with foil. This recipe mimicstraditional clotted cream and is very thick, creamy, slightly sweet, and tangy!. Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). The Brilliant Secret to Making Better Mashed Potatoes, 65 Super Easy Finger Foods to Make for Any Party. Add the coconut cream bit by bit. Wonderful. Ugh, its so good. Put the double cream in a small pan and heat gently over a low heat until warm. Continue whisking until well incorporated. Did I miss a video of you making this? The first batch was too gritty, and the second too runny, but the third batch was perfect! Be sure the edges are sealed well. I am looking forward to trying this. Leave the cream in the oven for 12 hours. You do not need to preheat the oven. heavy cream (not ultra-pasteurized cream) high fat content. Place the cream in the oven for 12 hours, uncovered. Notify me via e-mail if anyone answers my comment. And you dont even need an ice cream maker if you use this recipe! I didnt end up with very much clotted cream. While it may not be true clotted cream, the ease of making it, along with it tasting wonderful makes it a 5-star recipe in my book! The flavor is rich and fatty with a very slight sweetness and tanginess. Ill let you know how it goes. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. If the whey can be frozen, I hope; then the whey from homemade yogurt can be frozen too? If your clotted cream didnt turn out the way you expected, dont worry. Adding clotted cream gives the ice cream a unique flavor and creamy texture. What are YOUR favorite scone toppings? It is a faux version of clotted cream that can be made very quickly for those that do not have easy access to the real stuff! Store in an airtight container in the refrigerator for a week. There are simply better things for me to do with my kitchen appliances than keep my oven on its lowest setting for upwards of 12 hours and occupy a shelf of my fridge for at least eight. Discovery, Inc. or its subsidiaries and affiliates. Fortunately, I get pretty consistent results now. Traditional clotted cream, also called clouted cream, cornish cream, or devonshire cream, is a very thick cream that is made by slowly heating unpasteurized cream until it clots. Here is the link to the biscuit recipe: https://bakerbettie.com/butter-biscuits/ Enjoy! If it looks like it will boil over, turn down heat a bit. I am very grateful for this Americanized version. Store the homemade clotted cream in a shallow, airtight container in the refrigerator for up to one week. There was still a fair amount of whey, but thats to be expected. Although I cant imagine having my oven on for 12 hours! Beyond just giving you the recipes to bake Bold desserts, my goalis to equip each and every one of you with the know-how and techniques to bake with confidence anytime, anywhere. 2. After taking the cream out of the oven (the cream still looked white and runny at this stage) and letting it cool to room temperature, I let the clotted cream chill in the fridge overnight (about 12 hours). Price and stock may change after publish date, and we may make money off This batch turned out the best of all of my clotted cream experiments! This is clotted cream for lazy people. The slow heating and cooling process allows the cream to separate and for the clots to rise to the surface. You want a dish with a large surface area so you get the most clotted cream. Hence, Devonshire cream(Devon Cream) orCornish cream is another name to honor Clotted Cream. And the only difference was that this batch was covered in foil! I find that my clotted cream is too runny when I use ultra pasteurized cream, dont let it chill long enough or transfer too much whey when scooping out the clots of cream. After separating the clotted cream from the liquid cream and then chilling the clotted cream overnight, this is what it looked like: The texture was buttery smooth, easy to spread on a scone, and delicious with jam. Im really not sure what happened. Lol. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. The next day I carefully poured as much whey as possible into a jar and then scooped the clotted cream into a dish. this link is to an external site that may or may not meet accessibility guidelines. Unfortunately we had to cancel the family party due to illnesses (grrr pandemic) but the trial run was delicious. Im actually trying it with ultra pasteurized cream for the 1st time but I think it will turn out fine. Thank you for this recipe . Clotted cream has a short shelf-life (3-4 days) but you can freeze it. Can I freeze clotted cream?Yes! Itforms from agitating or churning double cream (orheavy cream), which damages these membranes and allows the milk fats to separate. I mean, who would want to eat any kind of dairy with the word clotted in it? Leave your pan of cream in the oven for about 12 hours. Disclaimer: As an Amazon Associate I earn from qualifying purchases. This amazing clotted cream (and accompanying best ever Irish scones recipe) are the latest in a string of ever successful and delicious treats I have made for myself, my partner (who is a massive fan of your best ever chocolate chip cookies by the way), my friends and my family. Amount is based on available nutrient data. Step 3. Serve with scones or fruit. At least, the fancy continental grocery store carries mascarpone even though its a little expensive. Whats the Difference Among Clotted Cream, Double Cream and Butter? Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese. of jam. . It is what the term "cream" in the legendary Cream Tea service refers to. So, fortunately for everyone, theres a way to approximate the creamy, tangy of richness of clotted cream in about five minutes. Returns accepted. Its made from heavy cream so looking at the calorie count on the heavy cream you choose to use will give an idea. If you absolutely cannot find mascarpone cheese, cream cheese can be substituted. Im going to stick with using non-ultra pasteurize cream from our local dairy (it works better and its cheaper) but Im so glad to have another option! The process of how to make clotted cream happens in two short steps: It really is that easy to make! But I seriously doubt you have any left over to freeze. If so, try covering the dish with foil. Save my name, email, and website in this browser for the next time I comment. . Regarding the whey, you say it can be used in the scone recipe--Is the whey the substitute for the milk? Clotted cream recipes Thick, rich and indulgent with the consistency of soft butter, clotted cream is made by heating normal cream to evaporate some of the liquids. Hi Tammy! My Clotted Cream recipe bakes the cream low and slow then allows it to set in the fridge overnight. Instructions. To thicken the cream, even more, you can add a couple of tablespoons Corn Starch to the cream before placing it in the Oven. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Store leftovers in the refrigerator for about a week. Add clotted cream and stir until well combined. The cream was at soft peaks before you added the mascrapone? Thank you for this easier version of clotted cream. In a large mixing bowl, pour in the cream and whisk for 2-3 minutes or until the cream has stiff peaks. We had a Bridgerton Birthday Brunch Tea Party for my Daughter-in-Love and we all loved your clotted cream. Ultimate Clotted Cream - From Any Cream In 15 Minutes Pants Down Aprons On 12.6K subscribers Subscribe 8.2K 160K views 1 year ago No need to waste 12 hours on making clotted cream the. First, I heated my oven to 360F/182C (if you have a double oven, use the larger one). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Used UK Double Cream and my Gas oven was set to the Keep Warm setting (below Gas Mark 1, and using an oven thermometer, I kept it at 80 degrees for 12 hours by having a wooden spoon keeping the door slightly open. Instructions. I loved that there were no chunky bits and it wasnt gritty or lumpy at all. I would like to add an alternative heat source to make your Clotted cream. Even Roddas clotted cream is pasteurized. Click here to get a case of 12 or 24 1 oz individual portions of clotted cream. 1/2 cup (4 fl oz, 118 ml) heavy cream, double cream, or whipping cream, cold, 1 TBSP (8 gr) powdered sugar, confectioner's sugar, or 10x sugar, 1- 8oz container (226 gr) mascarpone cheese or cream cheese, at room temperature. Use hand mixer or stand mixer's whisk attachment to whip cream into peaks. If you start the process at night, make sure yourovendoesnt switch off after a certain amount of hours. Move to the fridge for at least 12 hours until cream is solid. 39.00 + 2.99 Postage. Im super excited to get it finished., Id love to know how your clotted cream turned out using ultra pasteurized heavy cream because that all I can find and Ive read that it wont work. Click here to try my easy Crme friche recipe! How to Make Mock Devonshire (Clotted) Cream, Heinz Unveils Its New Spicy Ketchup Flavors, Your Privacy Choices: Opt Out of Sale/Targeted Ads. Clotted cream was originally made by farmers to reduce the amount of waste from their milk, but it has now become a southern British icon! Hearst Magazine Media, Inc. All Rights Reserved. How many calories are in clotted cream? Pour the cream into a baking dish and bake for 12 hours. You probably won't have any left over, though! In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks. When I realized that Id been using ultra pasteurized heavy cream I decided to try two pints of local, organic,pasteurized heavy cream. Put two quarts of heavy cream (not ultra pasteurized) in a 9x9 pan and put in oven overnight for 12 hours on the lowest temp setting (175 ideal). Notes from Chef John: , Clotted cream is available to us in the US. Ive made it many, many times now, and Im about share all the details about what worksand what doesnt, so you can make perfect clotted cream on your first try. Oat Cake with Warm Mixed Berry Compote and Clotted Cream, The Best Non-Toxic Cookware, Tested by Food Network Kitchen, We Tried Hungryroot: Grocery Store and Meal Delivery All-in-One. After 12 hours, the clotted cream looked like this: As I mentioned, thiswas my favorite batch by far! Use the left-over whey in a batch of scones or other baked goods. From Erica Kastner of Buttered Side Up. We help busy moms find the balance, joy and purpose back in their lives no matter how hectic every day is. Ive NEVER tried to whip cream that was at room temperature. It's not like whipped cream, or cream cheese, it's not like butterit has a unique decadent consistency and a wonderful soft flavor. But I seriously doubt you have any left over to freeze. Thank you!. It was lovely. Clotted cream has a very high fat content, around 55-65%, giving it a thick consistency and a very luxurious mouthfeel. Raspberry is excellent. Depending on your stove and how high you have the heat, about 20 minutes or so. Thanks Bettie for this great recipe! It still tasted amazing, even if it was more pourable than spreadable. Add sour cream and beat once more until smooth. How cute would individual jars be for brunch, tea or a shower? MyRecipes.com is part of the Allrecipes Food Group. Then chill clotted cream in the fridge for about 12 hours. I get it from my local co-op or Whole Foods. Find a heavy whipping cream that has not been ultra-pasteurized. IT doesnt clotted as well. Beat the (softened) cream cheese until smooth. It may taste good but its not clotted cream.. Its a little thicker than I expected and Im unsure why. :) I've heard people have made it in a slow cooker so you could try that. The mascarpone cheese should be room temperature. amazing. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Allow to cool at room temperature then cover and put in the fridge overnight for it to set. So I tried a new method, basically by accident. What is clotted cream used for?! Crme friche vs clotted creamwhats the difference?While both are made with heavy cream, they are quite different. Clotted cream and scones are perfect for hosting an afternoon tea, birthday party, office party, shower, holiday partyor as a delightful afternoon treat with a steaming hot London Fog, Fresh Mint Teaor Earl Grey. The taste is unique and not like anything we typically eat in the US. ", "Amazing flavor and texture," raves Kate Clifford. You may see a lot of recipes out there involving cream cheese and sugar, claiming to be Devonshire Cream but that is just another name for clotted cream. Timing. It might have a bit more tang to it but as is very good on scones and fruit. This is easy to do if you use a 3-cup Pyrex dish and a spoon to hold back the clotted cream. Freezing clotted cream is easy, just put it in a freezer safe container. I'm all about helping you make easy global dishes using everyday ingredients so you can find more joy in the kitchen, thrill family and friends & level up your cooking & baking skills. Add the mascarpone and sugar and whip until combined. Then scoop the thick "clotted" clumps of cream into a jar or bowl (or just leave it in the pyrex). Recently I needed to make a batch of clotted cream but I couldnt make it the way I usually do 12 hours in a 180F/82C oven because I wasnt home most of the day, and I dont like to leave the oven on when Im not in my house. YOU DONT NEED UNPASTEURIZED CREAM. So if you don't have 2-3 days to make your own clotted . All of my friends who have tried, love it! I have tried three times to make this recipe (twice in the oven and once in a crock pot) unsuccessfully. YUMMO!! Its the perfect base for all of your favorite toppings. 1 cup [300-350 g] sweetened condensed milk (or golden syrup, honey or other sweetener), Meanwhile, pour milk, sweetened condensed. I made this yesterday and I think its fantastic! Can the whey be frozen for later use? For those who dont know, clotted creamalso known as Devonshire or Cornish creamis basically exactly what it sounds like. If it's going to use too much electricity (definitely a concern right now!) Thanks! Hope it was enjoyed! Returns accepted. 3. Remove the pastry case from the oven, gently trim any overhang with a serrated knife, then turn the heat down to 190C/fan170C/gas 5. Beat well with a hand mixer until well blended. That turned out better but I ended up with only a small amount of clotted cream. I make my clotted cream this way and get excellent results every time. Pour your cream into a large 9x14in oven safe dish. Cook with the lid on at the lowest setting or 175F/80C for 12 hours in total or it forms a bubbly and yellow surface. I like the idea of freezing the scones uncooked too. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight. Next, heat the cream at a steady 170-180 for 12 hours or until a thickened layer or "skin" develops over the liquid whey. Your clotted cream will be good in the fridge in an airtight container for about a week, so eat it up quickly, which shouldnt be hard! (STOVE TOP)Cook cream in a large non-reactive and heavy-bottomed pan at lowest heat for 30 minutes or so. All of the cream we can get near us is ultra pasteurized. I did wonder if you can freeze it? Can you make slow cooker clotted cream?Yes! That took two quarts of heavy ultra pasteurized cream from Brookshires (40% milkfat). We would go for tea at least once a week in charming little yellow stone tea houses. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Cream (not ultra-pasteurized, if possible) Method 1 Using an Oven Download Article 1 Preheat your oven to 180 F (82 C). The conjoined milkfats is Butter. Will definitely try this. Scoop into a jar and serve with scones or anything else. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. I DID find some in a jar at Market Basket but I was pretty unimpressed until I stirred in some sugar and a dot of vanilla. Pour the cream into a shallow casserole dish or glass baking dish. You want a dish with a large surface area so you get the most clotted cream. They vary in production, appearance and consistency. Ingredients 1 cup heavy cream cup sour cream 1 tablespoon confectioners' sugar Directions Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Add the powdered sugar and the mascarpone cheese to the bowl and beat until combined and fluffy. I made a half batch for sour cherry scones, and added herbs to the other half to go with goat cheese and chive biscuits. It has long been disputed weather it originated in Cornwall or Devon, and sadly, we may never know the truth! Next morning, pull back the edge of the clotted cream and drain the liquid below (save . Ingredients 1 cup whipping cream 1/2 cup sour cream 1 generous teaspoon powdered sugar 1 pinch of salt Directions In a large bowl or the bowl of a stand mixer, pour in whipping cream. I had four cups of liquid cream left, but fortunately, we all love cream in our coffee. Heat heavy whipping cream over low heat until bubbles begin to form around the edges of the pot. But when you see the ingredients in this clotted cream recipe, you might laugh, but I promise you its worth your time. It is basically a hands-off process, you only need time. Click here to try my easy Crme friche recipe! I had never dreamed of making clotted cream before (or peanut butter or condensed milk or ice cream or so many other wonderful things).Read more . Ofcourese when I was young the word clotted cream did not exist. Includes international tracking, simplified customs clearance, and no extra charges at delivery. The cream needs to heat in the oven overnight at a very low temperature, for about 12 hours. You can also try using a different kind of cream. Leave the liquid in the pan, but if your cream seems too thick, add in some of the liquid and stir. An easy and delicious substitute for Devonshire or clotted cream. Enjoy this authentic British classic with this easy clotted cream recipe. Clotted cream is a classicBritishspread and is reckoned that it was first introduced toEnglandby Phoenician settlers around 2000 years ago. Looking for More British & Irish Recipes? Freezing clotted cream is easy, just put it in a freezer safe container. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Your email address will not be published. Did you separate the whey from the clots of cream after baking and chilling? It is perfect for a crowd and what I developed it for. BAKING double cream (orheavy cream) at a low temperature for a long time thickens up the cream to Clotted Creamwith a fat content around 68%. Just set the timer for 12 hrs and temp to top and overnight you have Clotted cream.
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