What is clotted cream?
Clotted or double thick cream contains more than 45% milk fat. Milk has to be heated and slowly cooled in shallow trays. ‘Clots’ of cream rise to the top and are removed as clotted cream.
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Clotted cream, also called double thick cream, contains more than 45% milk fat. Owing to its higher fat content and lower water content, it has a much thicker consistency than regular cream. Clotted cream looks slightly yellow.
To make clotted cream, whole milk is heated and then slowly cooled in shallow trays. The cream rises to the top and forms a thick, crusted layer of ‘clots’, which can be easily separated from the skimmed milk portion.