Clotted Cream

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Stephanie Thompson, MM, Thompson Tea Company LLC


     Traditionally, clotted cream is created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating before a slow cooling.  The cream that rises to the surface and "clots" is skimmed off and is what is called clotted cream.  It forms the essential part of a Cream Tea served with scones, berries, or desserts.  The best clotted cream is said to have a good, firm crust atop smooth, thick cream.  
     Here in the U.S., we might recognize clotted cream as a cross between butter and whipped cream.  Real clotted cream is only made in Southwest England.  The reason why you may not heard of clotted cream or that it hasn’t become more popular is that it has an extremely short shelf life, making it difficult to export.  It is very hard to find and very expensive when you do find it at specialty food shops like British importers.  

     We sell clotted cream in our gift basket design Quintessentially English. We also sell it individually on our companion website Tea Lover Teas. Please take a look. Buy Clotted Cream at Tea Lover Teas.

     When we cannot get clotted cream from our British Importer, we use a faux clotted cream recipe from TeaTime Magazine we really enjoy, email us and we’d be glad to share it with you.

     Do you want to learn more about Clotted Cream? These are two great articles:
What’s the difference?  Clotted Cream, Devon Cream, Double Cream..Plus DIY recipes.

Clotted Cream: Where Whipped Cream Meets Butter
     Pinky finger in or out when holding a teacup?  Milk in first into a teacup or after the tea is poured?  Do you put your clotted cream on the scone first then the  jam or lemon curd? Or the other way around? Is there a right way?

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