This works for me everytime. Even with ultrapasturized heavy cream. Thanks for sharing!! We love clotted cream with scones and this is so much easier than the oven.
The thing is I cannot find double cream. The cream in UK is 48% fat and USA is only 8. With that said I made it with the 8 that was homogenized only and it did work. I just got a small yield.
@@francestutt5308 the most common heavy cream brand in US grocery stores is probably Land O' Lakes which has 36% fat in their heavy cream. I don't know where you're getting 8% from...
Thank you so much. Easy instructions, just what I needed. My making this for my mother's birthday, we've decided to have a tea party and this was her selected treat. I've never had it myself, but very much looking forward to how it turns out on my homemade scones.
You're the second person on here I've seen using Kroger heavy cream instead of going up and down the ladder like a fiddler's elbow trying to find a non UHT pasteurized,non homogenized heavy cream for less cream and more price. Usually thats the kind of cream people tell you to use for making clotted cream. I thank you for proving that normal store brand heavy cream works just as good as the spendier and harder to find cream top heavy cream!
i found Sky Top Farms unhomogenized organic heavy whipping cream at whole foods. going to try it out, just because ...i don't know, really! I'll try using regular (not so pricey) heavy cream next time.
I use the Kroger heavy cream and it works perfectly every time. Even though it's ultra pasteurized. I think some brands have additives which keep the cream from separating. Usually those are also pasteurized as well.
In Britain it is sold and eaten with the crust and is so thick its difficult to spread. You cut a portion out of the tub and sort of tease it towards the edges of your scone
Not all are that solid, in many tea places and in stores like the Coop they sell it a bit soft. So not too soft or too hard is the perfect consistency ❤❤❤❤❤❤❤
Thank you. Quick question I have made this years ago in my multicooker but cannot remember how thick or separated it was before I put it in the fridge. It has been 10 hours but there is not a thick layer yet the top has a crust. Is this normal or do I heat it longer ? Thanks
I was checking out online recipes and found your video. I so appreciate your video which provides me with a visual and you have the same IP I have! Alas, I can make clotted cream--easy is best for me! Thank you! Subscribed.
@@TheZiad99 They know it and they sadly don’t care. They take out their wisdom teeth as right of passage and dentist make lots of money and no other good reason. By the time they’re in their late 20’s or mid to late 40’s they have lots of sleep problems like sleep apnea and tons of other respiratory illnesses.
You press adjust button and then you get the boil option. As soon as it gets the cream to high temp it will shut off and say yogurt or abbreviation of that word.
Just started attempting this about a half hour ago. Currently letting it keep warm for 10 hours 🤞 can’t wait to see the final result. One question, after it was finished on the boil setting, it beeped like expected but read “end” does that mean anything or is it just because it’s a different model than yours?
To make in an oven, put 4 C heavy cream (>8% fat) in a 9"X13_ baking dish & leave it in the oven at 175F or 80C for 12 hrs OR 200F for 8-10 hrs. Then cover & chill for 12 hrs. Scoop off the clotted cream from the top
You did not say if you used ultra pasteurized cream or not. I have heard it does not work with pasteurized cream. I finally sound only homogenized cream as sprouts. I have been searching. I just started mine.
As a British cook that looks far too runny to me - clotted cream should be very thick. Also non-US viewers be wary - US "heavy cream" is only 36% butterfat, whereas double cream elsewhere is 48-50%, so cooking time will be different.
Agreed but you can melt unsalted butter into the cream and then continue as normal. This will up the fat content to make a thicker denser clotted cream.
HELP! Followed the directions exactly! Used UP 6GM heavy cream. Opened at 10 hours, very thin layer of yellow "crust" but mostly all liquid? Do I still refrigerator or restart process? Using 6 qt IP.
You use the watery stuff to make the scones with. Some guy on a traditional way of making it does just that, though didn't give a recipe. But since there's only a 2 hour time difference, I actually prefer making in the oven, as the crust turns a golden brown.
Was the cream you used ultra-pasteurized? I cannot find any that is not ultra-pasteurized. Also, do you blend it in a blender or use an immersion blender or a mixer? I need to know the details so I don't mess it up. Thank you.
Do you know how long this would last in the refrigerator? I was hoping to keep it and use it continuously for breakfast but I'm worried it might go bad
I usually keep it for 7 to 10 days. Any longer than that and it will begin to turn. Clotted cream is pretty odorless, so you'll be able to tell if it's starting to go bad.
@@mysweettoothbakery7498 Thank you for that! I'm the only one who eats it so i'm afraid i wont use it all in time and I'd hate for it to go to waste. Thinking to freeze a portion to see how that turns out!
eunha521 I don’t know how well this will freeze. I’ve found that freezing dairy products usually changes the texture in unpleasant ways. However, since the clotted cream leans more toward a butter than a liquid once it’s finished, it might just hold up if frozen. Definitely drop me a quick note letting me know how it works out, if you try freezing some. I am very curious to know whether it’s an option or not.
My Sweet Tooth Bakery I usually freeze it in smaller portions. The texture when defrosted is a little crumbly, but if you just mix it up with a fork a bit before serving, then it’s still good! In the UK you can buy ready-frozen heavy cream ‘ice-cubes’ which are convenient to add to recipes such as cream sauces :)
Nooooo! Authentic clotted cream is chilled with the crust on! Chill it over night and it'll be just right. In Britain it's sold with the golden crust on the top and you spoon it out, just like that and it's thick with a runnier little bit at the bottom. Don't blend in that crust! If you did that to my clotted cream, we'd be having words!
I was very excited about this but an entire step was left out. She didn't show you how to blend it. Why leave our an entire step. However, it didn't make a difference as my heavy cream only produced a harden shell on top and runny heavy cream underneath. This was an absolute fail. Her link above to the actual recipe does not work either. I wouldn't recommend this process from her directions unless you want to waste heavy cream and time.
you know, people dont watch youtube instructional videos if they have to wait for ingredients to boil in real time. they just want the instructions. boomers should stay off the internet
This works for me everytime. Even with ultrapasturized heavy cream. Thanks for sharing!! We love clotted cream with scones and this is so much easier than the oven.
Good to know. I heard it would not work so I waited until i finally found only homogenized cream at Sprouts.
I was thinking the pasteurization type doesn't really matter when you're bringing it to a boil anyway. I'm gonna try it! thanks 😁
The thing is I cannot find double cream. The cream in UK is 48% fat and USA is only 8. With that said I made it with the 8 that was homogenized only and it did work. I just got a small yield.
@@francestutt5308 the most common heavy cream brand in US grocery stores is probably Land O' Lakes which has 36% fat in their heavy cream. I don't know where you're getting 8% from...
@@eyadhamza3147 i think I must have looked at siring size not total %
I made this a day ago and I just tasted it for the first time and I must say this was delicious. Thank you for sharing!
Thank you so much. Easy instructions, just what I needed. My making this for my mother's birthday, we've decided to have a tea party and this was her selected treat. I've never had it myself, but very much looking forward to how it turns out on my homemade scones.
Thank you for sharing! always wanted to try this. Never wanted to do this with an oven and with the door ajar over night! this feels much safer!
You're the second person on here I've seen using Kroger heavy cream instead of going up and down the ladder like a fiddler's elbow trying to find a non UHT pasteurized,non homogenized heavy cream for less cream and more price. Usually thats the kind of cream people tell you to use for making clotted cream. I thank you for proving that normal store brand heavy cream works just as good as the spendier and harder to find cream top heavy cream!
I always use heavy cream here in the US
Wish I could find double cream
i found Sky Top Farms unhomogenized organic heavy whipping cream at whole foods. going to try it out, just because ...i don't know, really! I'll try using regular (not so pricey) heavy cream next time.
@@joycewingerter766isn't heavy cream the same thing as double cream? 🤔
I use the Kroger heavy cream and it works perfectly every time. Even though it's ultra pasteurized. I think some brands have additives which keep the cream from separating. Usually those are also pasteurized as well.
In Britain it is sold and eaten with the crust and is so thick its difficult to spread. You cut a portion out of the tub and sort of tease it towards the edges of your scone
Not all are that solid, in many tea places and in stores like the Coop they sell it a bit soft. So not too soft or too hard is the perfect consistency ❤❤❤❤❤❤❤
Going to try this, eventually.
Thank you. Quick question I have made this years ago in my multicooker but cannot remember how thick or separated it was before I put it in the fridge. It has been 10 hours but there is not a thick layer yet the top has a crust. Is this normal or do I heat it longer ? Thanks
This was my breakfast, lunch and dinner as a child.
I was checking out online recipes and found your video. I so appreciate your video which provides me with a visual and you have the same IP I have! Alas, I can make clotted cream--easy is best for me! Thank you! Subscribed.
@3:54 for when it boils
You can also make clotted cream in the microwave in less than 15 minutes if you dont care about the butter crust forming. It will just be dense cream.
Using microwave is very harmful for health. All the radiation goes in the food...
@@TheZiad99 That's not how any of this works.
@@TheZiad99
They know it and they sadly don’t care. They take out their wisdom teeth as right of passage and dentist make lots of money and no other good reason. By the time they’re in their late 20’s or mid to late 40’s they have lots of sleep problems like sleep apnea and tons of other respiratory illnesses.
Hello I didn’t know which button to press for boil as as soon I press yogurt it will go to warm and the 8 hours . Thanks
You press adjust button and then you get the boil option. As soon as it gets the cream to high temp it will shut off and say yogurt or abbreviation of that word.
I admire your passion and love for sweets. Continue this. All the best for the channel
Just started attempting this about a half hour ago. Currently letting it keep warm for 10 hours 🤞 can’t wait to see the final result. One question, after it was finished on the boil setting, it beeped like expected but read “end” does that mean anything or is it just because it’s a different model than yours?
To make in an oven, put 4 C heavy cream (>8% fat) in a 9"X13_ baking dish & leave it in the oven at 175F or 80C for 12 hrs OR 200F for 8-10 hrs. Then cover & chill for 12 hrs. Scoop off the clotted cream from the top
How long did it take to bring to a boil... approximately? Thanks!
I tried to go get your recipe for ambrosia scones... thats not where the link took me
I just tried the link too. It's definitely not a link for recipes. 😮
will def try this using my IP, thankyou! trying to go to your website but it keeps telling me it's not a secure location?
I have an Insta pot but it doesn’t have a yogurt setting .Any suggestion on what setting I should use ?
You did not say if you used ultra pasteurized cream or not. I have heard it does not work with pasteurized cream. I finally sound only homogenized cream as sprouts. I have been searching. I just started mine.
As a British cook that looks far too runny to me - clotted cream should be very thick. Also non-US viewers be wary - US "heavy cream" is only 36% butterfat, whereas double cream elsewhere is 48-50%, so cooking time will be different.
Agreed but you can melt unsalted butter into the cream and then continue as normal. This will up the fat content to make a thicker denser clotted cream.
Your scone links aren't working...just a heads up! 😊
Thanks for this recipe! Looks super easy, except waiting for the beeps! I'm going to try it while I work on laminating my gf croissant dough. =)
I plan on giving ago tomorrow. Canada hasn't imported clotted cream in forever.
Good show
Have you done several batches in rotation??
HELP! Followed the directions exactly! Used UP 6GM heavy cream. Opened at 10 hours, very thin layer of yellow "crust" but mostly all liquid? Do I still refrigerator or restart process? Using 6 qt IP.
Mine’s like that too right now… did yours end up working?
Same here.
You take some cream from the bottom out just to blend it all together And make a creamy consistency, what do you do with any left over bottom cream?
Make scones, traditionally. Then put the clotted cream on the scones, with jam.
I clicked on your scone recipe links but was lead to a pornographic site on both recipe links. I was unable to locate the recipe.
Same here. I was redirected to "stripchat" porno
Can I do less time since I’m only doing half of that portion?
Nice post. Why do you blend it? Isn't it nice to have some of that crust too?
Also what do you do with the remaining cream at the bottom?
You use the watery stuff to make the scones with. Some guy on a traditional way of making it does just that, though didn't give a recipe. But since there's only a 2 hour time difference, I actually prefer making in the oven, as the crust turns a golden brown.
The bottom is basically milk, so just use it for cooking.
OMG the links do not go to your website any longer.
Was the cream you used ultra-pasteurized? I cannot find any that is not ultra-pasteurized. Also, do you blend it in a blender or use an immersion blender or a mixer? I need to know the details so I don't mess it up. Thank you.
I found only homogenized cream at sprouts the othe day. I think trader joes also may have it.
Good questions.
Having a hard time finding the recipe for the ambrosia scones.
So I just tried this and it worked...sort of. My clotted cream tastes alot like the chicken paprikash I made in the Instant Pot last week. 😡
🤣🤣🤣
Maybe you should wash the lid and remove the seal ring and wash it thoroughly too. 🙄
Argh always use a separate seal for sweet or plain tasting items
That's why I bought an extra pot for yogurts and sweets. 😋
Does anyone know if you can scale this recipe up or down?
How can I make rice cooker
I wonder what would happen if you mixed in vanilla or some other flavoring before the cooking process. The InstaPot really makes cooking easy and fast
How do you do this with a Duo Crisp? There's no yogurt and boil option
Press simmer watch it boil then set to warm.
Do you know how long this would last in the refrigerator? I was hoping to keep it and use it continuously for breakfast but I'm worried it might go bad
I usually keep it for 7 to 10 days. Any longer than that and it will begin to turn. Clotted cream is pretty odorless, so you'll be able to tell if it's starting to go bad.
@@mysweettoothbakery7498 Thank you for that! I'm the only one who eats it so i'm afraid i wont use it all in time and I'd hate for it to go to waste. Thinking to freeze a portion to see how that turns out!
eunha521 I don’t know how well this will freeze. I’ve found that freezing dairy products usually changes the texture in unpleasant ways. However, since the clotted cream leans more toward a butter than a liquid once it’s finished, it might just hold up if frozen. Definitely drop me a quick note letting me know how it works out, if you try freezing some. I am very curious to know whether it’s an option or not.
My Sweet Tooth Bakery I usually freeze it in smaller portions. The texture when defrosted is a little crumbly, but if you just mix it up with a fork a bit before serving, then it’s still good! In the UK you can buy ready-frozen heavy cream ‘ice-cubes’ which are convenient to add to recipes such as cream sauces :)
your links are broken
I wish I could hear you. The audio is really soft and I'm hard of hearing. Is there somewhere I can get a transcript?
Cinnamon scone?
When the instant pot turns off, the cream is still warm, do I put it the cream straight to the refrigerator even if it’s still warm?
Yes
Why the need to boil first? Can’t you just pour the cream in and hit the yogurt button?
I just tried to go to your site for scone recipes and they were not recipes but pay sites including porn. YOU HAVE BEEN HIJACKED.
Thanks for the warning ⚠️ I will not be clicking her site.
Would
This didn't work for me. Even bought the high end organic non homogenized cream!
Got some yellow crust on the top and all liquid.
Nooooo! Authentic clotted cream is chilled with the crust on! Chill it over night and it'll be just right. In Britain it's sold with the golden crust on the top and you spoon it out, just like that and it's thick with a runnier little bit at the bottom. Don't blend in that crust! If you did that to my clotted cream, we'd be having words!
You And family are going to need some help eating all that cream. I am your man.
Only a quart.
I was very excited about this but an entire step was left out. She didn't show you how to blend it. Why leave our an entire step. However, it didn't make a difference as my heavy cream only produced a harden shell on top and runny heavy cream underneath. This was an absolute fail. Her link above to the actual recipe does not work either. I wouldn't recommend this process from her directions unless you want to waste heavy cream and time.
You recipt does not show anything??
Amount in oz of heavy cream
You did t say how to blend it. With a fork, in a blender, a hand mixer, what!?
It is an ‘InstanT pot, not an insta pot.
Instant pot NOT insta pot
it's quite amusing watching Americans try and replicate clotted cream. lol
I've done it with success several times. Even Brits can make their own clotted cream at home, and it's far cheaper than buying it at the shops.
You talk too much.
There's something called 'editing'😂.
you know, people dont watch youtube instructional videos if they have to wait for ingredients to boil in real time. they just want the instructions. boomers should stay off the internet
rude.