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Clotted Milk and Clotted Cream

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Download Clotted Milk and Clotted Cream as pdf

For Clotted Milk:

4 pints unpasteurized, full cream milk *

1cup sour cream

Superfine sugar

Rye bread (crumbled)


For Clotted Cream:

Unpasteurized, full cream milk *

Preparation Instructions

For Clotted Milk:

Preheat the oven to 250 degrees F.

Pour the milk into a wide earthenware pan and place in the preheated oven. Cook until a skin appears on top of the milk and the whole looks slightly golden.

With a wooden spoon, submerge the skin. Repeat the baking and submerging about 6 times. The milk will look peachy in color.

Remove the pan from the oven and allow to cool. When lukewarm, add the sour cream. Cover with plastic wrap and leave in a warm location for 24 hours.

Serve sprinkled with sugar, breadcrumbs, and a little cinnamon.

For Clotted Cream:

Pour the milk into a shallow heat proof bowl and let it stand for 12 hours.

Place the bowl over a pan of boiling water, letting the milk simmer gently until it’s warm (about 170 degrees F.). Remove the bowl from the stove and let it stand for 24 hours. Skim off the clotted cream.

* According to the USDA, consuming unpasteurized milk exposes humans to many pathogens, including E. coli, salmonella, and staphylococcus.

Clotted Milk and Clotted Cream

Adapted from Cooking the Russian Way by Musia Soper

Clotted cream is used like butter in many parts of the world; it is sometimes called Clouted or Devonshire cream. It’s often described as having a nutty flavor. Clotted milk is a little bit like cottage cheese.

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