{"id":26445,"date":"2016-04-04T16:59:56","date_gmt":"2016-04-04T20:59:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=26445"},"modified":"2021-08-20T17:08:12","modified_gmt":"2021-08-20T21:08:12","slug":"clotted-cream","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clotted-cream\/","title":{"rendered":"DIY: Clotted Cream"},"content":{"rendered":"

\"\"<\/p>\n

Forget the 4 o\u2019clock coffee break. British afternoon tea (also known as \u201clow tea\u201d) is back in style\u2014as are cucumber sandwiches, crumpets, and another English treat: thick, tart clotted cream.<\/p>\n

This British stalwart stands apart from its French and American relatives (cre\u0300me frai\u0302che and sour cream, respectively) in flavor, texture, and make process. It can be crafted from either heavy cream or whole, nonhomogenized cow\u2019s milk. The liquid is slowly heated and cooled, resulting in \u201cclouds\u201d of thick, nutty cream rising to the top. Our recipe uses readily available pasteurized cream and adds buttermilk to provide fermentation bacteria.<\/p>\n

When you make your own clotted cream, you won\u2019t want to limit it to teatime. Slather it onto a biscuit, spoon it on waffles, or stick with tradition and top your scone with a dollop\u2014no cups and saucers required.<\/p>\n

 <\/p>\n

CLOTTED CREAM<\/h2>\n

Makes 2 cups (and 1\u00bd cups buttermilk)<\/em><\/p>\n

\n

Equipment:<\/h3>\n

Medium stainless steel saucepan
\nThermometer (one with a stainless steel dial, available at most grocery stores)
\n1-quart lidded glass jar
\nDouble Boiler
\nIce Water<\/p>\n<\/div>\n

\n

Ingredients:<\/h3>\n

1 pint heavy cream
\n\u00bc cup cultured buttermilk<\/p>\n<\/div>\n

 <\/div>\n

\"WNT15_DIYClottedCream_1\"<\/a><\/center><\/p>\n
1<\/strong><\/div>\n
Combine cream and buttermilk in a saucepan over medium-low heat and bring to 90\u00b0F. Remove from heat, pour into the glass jar, and cover.<\/div>\n

\"WNT15_DIYClottedCream_2\"<\/a><\/center><\/p>\n
2<\/strong><\/div>\n
Maintain a 90\u00b0F temperature for 8 to 12 hours to incubate and coagulate cream. It should be the thickness of buttermilk or drinkable yogurt. (To incubate, place jar in an insulated cooler with a hot water bottle or heating pad, checking every few hours to make sure the temperature stays steady.)\ufffc\ufffc\ufffc\ufffc<\/div>\n

\"WNT15_DIYClottedCream_3\"<\/a><\/center><\/p>\n
3<\/strong><\/div>\n
Add mixture to the top of a double boiler over medium heat and bring to 180\u00b0F, stirring occasionally. Reduce heat to low, and keep temperature between 180\u00b0F and 200\u00b0F for 1 hour. The surface of the cream will become thick and yellow and will look either puckered or slightly cracked by the end of the cooking period.<\/div>\n

\"WNT15_DIYClottedCream_4\"<\/a><\/center><\/p>\n
4<\/strong><\/div>\n
Remove from heat, and replace hot water in the double boiler with ice water. Let cool completely. Cover pan, and place in the refrigerator for 8 to 12 hours.<\/div>\n

\"WNT15_DIYClottedCream_5\"<\/a><\/center><\/p>\n
5<\/strong><\/div>\n
When ready, the thickened, clotted cream will have risen to the top of the pan. Scoop it out and use immediately or transfer to another container. Store for up to 1 week in the fridge.<\/div>\n

NOTE:<\/strong> The remaining, thinner liquid can be used for many things, from homemade buttermilk or ranch dressing to a topping for baked potatoes. Or use it in place of milk for making scones\u2014then slather them with your fresh, luxurious clotted cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

Low tea or no tea, clotted cream is tasty any time of day<\/p>\n","protected":false},"author":6,"featured_media":26446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[6,31],"tags":[],"coauthors":[122],"class_list":["post-26445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diy","category-recipes"],"acf":[],"yoast_head":"\nDIY: Clotted Cream - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clotted-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DIY: Clotted Cream\" \/>\n<meta property=\"og:description\" content=\"Low tea or no tea, clotted cream is tasty any time of day\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clotted-cream\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2016-04-04T20:59:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-20T21:08:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/WNT15_DIYClottedCream_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gianaclis Caldwell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gianaclis Caldwell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clotted-cream\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/clotted-cream\/\",\"name\":\"DIY: Clotted Cream - 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