In the UK we make it and have it with scones and jam. The debate is do you put the jam on the scone first then cream. Or cream first and then jam. You can make delicious ice cream as well. Enjoy

@TheSaltedPepper

Жыл бұрын

It is so delicious! I'm team put the clotted cream on and the jam on top! LOL

@jujubegold

Жыл бұрын

@@TheSaltedPepperme too!

@deepayne1930

Жыл бұрын

@@TheSaltedPepper Nope LOL

@TheSaltedPepper

Жыл бұрын

@@deepayne1930 LOL!

@franceswatts4001

Жыл бұрын

Nah! Jam then cream.

Use a large crock pot set to WARM. I use 3 cups of cream, but no more than 4 cups. I turn it on a 7pm and turn it off at 7 am when I get up. Place a towel in your fridge and set the entire crock on it. Do not stir or lift the lid at any time during this process. When I get home, I separate the clotted cream from the remaining milk. I use some fresh and freeze the rest in small containers. It freezes very well for up to three months. If you leave it too long t gets crumbly. I then combine it with cream cheese to make a no-bake cheesecake. The remaining milk can be used in: cream soups, bechamel sauce, hot chocolate, scones, alfredo sauce, etc. I often make my own jam and scones. My sister and I gather our best friends routinely for a tea party. The kids love to pick at the buffet of food and us ladies get to enjoy a lovely afternoon of food and companionship.

When I want quick clotted cream I whip butter and cream cheese. Once I added orange. Omg

@TheSaltedPepper

Жыл бұрын

I bet that is good, but the flavors would be very different from what I tasted.

THAT'S what clotted cream is??? Oh wow! 🤤

@TheSaltedPepper

Жыл бұрын

Well... my version at least! 😂

looks delicious Louise I need to try making this one day ....I am like 67% english or something lol my ancestors would be proud

@TheSaltedPepper

Жыл бұрын

I really hope you do! Make the scones too!

It makes a gorgeous clotted cream fudge as well

@TheSaltedPepper

4 ай бұрын

That sounds good!

looks absolutely delicious :)

Thank you so much for this, I order from a store that has all the UK foods and always wondered about it. Now I will try this because you make it look so good.

@TheSaltedPepper

Жыл бұрын

I hope you love it!

I tried doing clotted cream in my countertop oven on the dehydrate setting for 12 hours. NOTHING! I put it into a pot on the top of my stove and cooked it down to 50% volume then put it in the refrigerator for about 3 hours-PERFECT!!!!

Yes crust is the best bit! 😋

A staple here in the UK-especially in Summer. On Scones -J am first and cream second camp here.

@TheSaltedPepper

Жыл бұрын

Cream then Jam for me. LOL

@nickblack4661

Жыл бұрын

⁠ sacrilege 😱 … has to Jam first !! Welcome to the UK’s version of civil war 🤣🤣

@TheSaltedPepper

Жыл бұрын

@@nickblack4661 I so wish I would have mentioned this debate in the video. I did read about it during my research. 😁

@deepayne1930

Жыл бұрын

@@TheSaltedPepper "Debate" is too mild a word -as someone else already said "civil war" .Just wait til you get to the Scones recipe - serious war there LOL - freeze butter/use pastry cutter/finger crumb-we Europeans always find something to argue about LOL

@deepayne1930

Жыл бұрын

@@nickblack4661 Exactly!! Jam clings to the Scone.

My father was born and raised in England. We learned about clotted cream and Tate and Lyle’s golden syrup.

@TheSaltedPepper

Жыл бұрын

I just made a homemade version of golden syrup as well! I have to purchase some to see if it is close to be the same, but I'm excited to make some things with it.

@elizabethrodriguez6701

Жыл бұрын

@@TheSaltedPepper I use it on my pancakes and buttered toast 🤗

As a Brit myself, clotted cream is just divine! Definitely a must have when eating a scone. As for the Jam VS Cream first debate, meh! Whatever works for you as an individual I say :P That cream you made looks amazing! Another really nice cream you should try making is (I Believe) of French origin, it's called Chantilly cream, it's a vanilla sweetened cream, now that is delicious.

@TheSaltedPepper

Жыл бұрын

Thank you so much for the Super Chat or whatever they are calling that now. I have heard of Chantilly cream, but haven't made it. I'll put that on my list.

@nanapitts9435

11 ай бұрын

​@@TheSaltedPepper0⁰

Clotted cream and strawberries……. Yummy

@TheSaltedPepper

Жыл бұрын

Delicious!

A scone and clotted cream is the way forward, apricot jam on top makes it even better. My mouth is watering louise thanks again from Newcastle in uk ❤

@TheSaltedPepper

Жыл бұрын

I tried it with strawberry preserves that I made and I almost fainted at how good it is! The apricot jam sounds amazing too! I'm in love with clotted cream.

The only ingredient is heavy whipping cream. I use it for me to make clotted cream.

Oh boy, as a Brit, I have to say clotted cream is just divine. Even here in the UK, it’s not THAT easy to find outside of the South West of the country (it is still one of those regional treats that hasn't made it to being available countrywide and something that you only find on vacation). Sometimes, our Aldi will stock it in local stores, but yes, making your own is probably the way to go. It sits somewhere between heavy cream, caramel, and butter, and is perfect on scones with strawberry jam (the closest thing in the US to English scones would be what you know as ‘biscuits’ from the South - but English muffins would still be great). I think strawberry jam is essential, and a sprinkle of flaky salt on the jam makes it even better to bring all of the flavors together. Clotted cream isn’t a regular thing to buy, but it is one of those things that, when you find it on a menu, you just MUST try it - it's the ultimate sinful food! Don't tell your doctor... Making your own CC is a bit long-winded, but almost certain to delight. I've never tried to make my own, but I'm open to it.

@TheSaltedPepper

11 ай бұрын

I must agree, it is divine!

@guppywibble3752

5 ай бұрын

Its everywhere in supermarkets now. Saino's do their own now and other than that? Roddas is in most supermarkets. In the West Midlands, anyway.

Yummy

@TheSaltedPepper

Жыл бұрын

I was blown away at how delicious this is!

I saw a recipe that added butter to the cream to give it more fat and even a little cognac! I'm going to experiment

Welcome to America, Clotted Cream!

@TheSaltedPepper

Жыл бұрын

It's delicious!

@CheyanneDavis2004

Жыл бұрын

I know!

@CheyanneDavis2004

Жыл бұрын

I use it for my homemade scones for my 🇲🇫French🇲🇫 themed afternoon tea.🇲🇫

@CheyanneDavis2004

Жыл бұрын

La crème caillée été délicieuse ! Vive la France pour thé d'après-midi parisien et français ! 🇲🇫

@CheyanneDavis2004

Жыл бұрын

That means "The clotted cream was delicious! Long live France for Parisian and French themed afternoon tea!🇲🇫

Louise don’t sandwich the two halves together just put big dollops of cream on both halves then add jam and devour

@TheSaltedPepper

Жыл бұрын

I usually do just that, I'm not sure why I put them back together in the video. LOL

This is awesome, clotted cream needs more attention in the U.S! Sadly I’ve only ever been able to find ultra-pasteurized heavy cream so I’ve been using the first method for a while. 😅 I’d love to try it with cream that isn’t ultra. Thanks for this video!

@TheSaltedPepper

Жыл бұрын

I was really surprised that it turned out using ultra pasteurized, so many sources on the internet said it wouldn't. I'm glad I tried it. Do you have a whole foods anywhere near you, I bet they have low heat pasteurized cream.

@syh3953

Жыл бұрын

We go to the farmers market to find cream that is not ultra pasteurized

Delicious for sure but in the UK there is a big (Sort of Friendly) row about what goes first Cream or Jam on the Scone in Dorset and Cornwall !!

@deepayne1930

Жыл бұрын

LOL @ "Sort of Friendly" it's the Culinary version of Brexit?!

@susansmiles2242

Жыл бұрын

It’s Devon and Cornwall

@TheSaltedPepper

Жыл бұрын

I'm cream then jam! LOL

@TheSaltedPepper

Жыл бұрын

LOL

@susansmiles2242

Жыл бұрын

@@TheSaltedPepper same here and you put it on both halves and don’t sandwich together. That way you get more jam and cream

Silicone spatulas are great to take that clotted cream and put it in the jar.

That is so cool! Do you not have to cover it in the fridge?

@TheSaltedPepper

Жыл бұрын

nope! You can loosely cover it with plastic wrap, but you want any steam to escape to keep the top dry.

Can you make this in a slow cooker on low? If so how long? First time in England many many years ago had clotted cream on fresh berries. So good. Now have to buy it in a specialty store that carries products from England, Ireland and Scotland. Expensive as all get out.

@TheSaltedPepper

Жыл бұрын

I have seen recipes using a slow cooker, but it's a moist cooking environment and I'm not sure you would get the slight browning on top like with an oven or dehydrator. I would be inclined to leave the lid off of the slow cooker if I was going to try it and as far as timing goes, probably 12 hours on low.

Ultra-pasturized works fine but the shelf life is only about 3 days.

@TheSaltedPepper

5 ай бұрын

You don't need to do that when you pressure cook, the soup is thick from the peas breaking down.

Small correction. Cream isn't homogenized. It has no mikl in it, so there's no need to.

Just to add a little bit of devilment, how should scone(s) be pronounced... 'scon(z)' or'scoon(s)'?... personally even though i live only about 45 miles from Scone Palace (generally accepted to be pronounced Scoon in Scotland) i still call scones 'scon(z)'... if you thought the whole jam or clotted cream first debate was confusing then you do not want to miss out on the debate about how to pronounce 'scone'... your head will spin! LOL

@TheSaltedPepper

Жыл бұрын

That is too funny! I can't wait to hear your opinion on my Sconz/Scoon recipe tomorrow! I know those comments will be filled with what I did wrong and I'm ready for it!

@GeorgeKemp

Жыл бұрын

@@TheSaltedPepper I'll need to try your recipe in my OP500 before i can comment on what you did, something that might take a while before i get around to doing given the 10 hour cook process. Normally clotted cream is silky smooth so maybe a smaller pot with a longer dehydration cook in the Ninja would help reduce the curd on top? At the end of the day if you've nailed the taste then it probably won't matter much!

@GeorgeKemp

Жыл бұрын

Just rewatched this video a second time because i couldn't understand why Louise was using cream in this recipe... if you've ever been too North America then you probably already know the milk aisles in the stores are a maze of different products that make little sense to us Brits... Full Fat Milk is usually what we use here for clotted cream... what that's known as in the US/Canada remains a mystery to me but Louise may have got pretty close, indeed if not nailed it. To try and put that into some form of perspective for fellow brits, if you go looking for semi-skimmed milk in the US or Canada you won't find it... at least i never did... instead my wife and i settled on... it's white and the cashier said it would work in coffee and tea so we bought it! LOL The cashiers in Toronto & NYC would probably have looked at me like i was a martian if i'd asked for full fat milk!

@TheSaltedPepper

Жыл бұрын

@@GeorgeKemp I’d be super interested in knowing the fat % of your full fat milk. Our cream is around 36% fat. I don’t see our whole milk (highest fat milk) working.

@GeorgeKemp

Жыл бұрын

@@TheSaltedPepper Looking at Asda and Tesco, two of out top leading supermarkets, for Whole Milk they don't give percentages anymore (sadly), but Tesco say 7.4g per 200ml, Asda 3.7g per 100ml. You're going to have to do the maths on that i'm afraid. As a comparison, Tesco semi-skimmed milk is 3.6g per 200ml. While i'm sure milk with a higher fat content is available from local farmers and elsewhere, i strongly suspect most people will not go that there.

Don’t mix it up! Sacrilege!!