Hi, I’ve watched several videos on clotted cream making and they all have liquid on the bottom after being chilled. Yours don’t seem to have any liquid on the bottom. What is the secret? Thank you!
Hi Janet! So, I typically use a cream with a high fat content I purchase from my local orchard. You can try your local dairy farm or orchard but depending on where you live, especially in the states, it’s difficult to get. When you use heavy cream from grocery stores, there is liquid on the bottom and all you have to do is once it’s solid, poke a slit in the corner somewhere and drain the water and pop in back in the fridge for a few hours or just scoop it out immediately and use it. I’ve done that several times and it works just fine. Let me know if you have any questions!
@@mybritishobsession4265 I'm u.k people on here say dont get ultra pasturised etc all it sYs on whipping cream here ispasturisdd.nobody seems to sell it a anymore but I love it for scones
Awesome! But we need specifics like exact size of baking dish, what fat % was the heavy cream and where in the oven was the pan placed? Because I noticed the bottom left corner of the clotted cream, when first brought out of fridge, looks like it was already pulled back. I’m assuming to drain the milk and whey form the pan so it could appear perfect for the reveal shot.
I made a separate comment about when the pan is first put in the counter after it was refrigerated, the bottom left upper corner (later the upper right corner once flipped) has a very visible separation. Most likely they drained the milk off camera for a perfect final shot. It also looks like a void below the clotted cream when they pulled it back in the pan. I could be wrong but a clotted cream this perfect would give very specific details like exact size baking dish, what fat content the cream was and location where it was baked in the oven.
Very good, though this is the way the commercial producers do it . Im a farmers son from Devon, England and watched my gran make many pounds of scaled ( as we call it ) cream and the farmhouse method is quite different .
Hi, I’ve watched several videos on clotted cream making and they all have liquid on the bottom after being chilled. Yours don’t seem to have any liquid on the bottom. What is the secret? Thank you!
Just watched a bunch of vids on how to make clotted cream and yours is hands down the best. I will be trying your method. Thank you.
That's so sweet of you! Thank you, Theresa. I hope it turned out the way you wanted!
My british obsession ..all the other videos had liquid under the clotted cream, did you use a special higher fat cream?
Hi Janet! So, I typically use a cream with a high fat content I purchase from my local orchard. You can try your local dairy farm or orchard but depending on where you live, especially in the states, it’s difficult to get. When you use heavy cream from grocery stores, there is liquid on the bottom and all you have to do is once it’s solid, poke a slit in the corner somewhere and drain the water and pop in back in the fridge for a few hours or just scoop it out immediately and use it. I’ve done that several times and it works just fine. Let me know if you have any questions!
@@mybritishobsession4265 I'm u.k people on here say dont get ultra pasturised etc all it sYs on whipping cream here ispasturisdd.nobody seems to sell it a anymore but I love it for scones
Awesome! But we need specifics like exact size of baking dish, what fat % was the heavy cream and where in the oven was the pan placed? Because I noticed the bottom left corner of the clotted cream, when first brought out of fridge, looks like it was already pulled back. I’m assuming to drain the milk and whey form the pan so it could appear perfect for the reveal shot.
Best one I have see .to not get liquid in the bottom great.did you use whipping cream pasteurized?
I made a separate comment about when the pan is first put in the counter after it was refrigerated, the bottom left upper corner (later the upper right corner once flipped) has a very visible separation. Most likely they drained the milk off camera for a perfect final shot. It also looks like a void below the clotted cream when they pulled it back in the pan. I could be wrong but a clotted cream this perfect would give very specific details like exact size baking dish, what fat content the cream was and location where it was baked in the oven.
Very good, though this is the way the commercial producers do it . Im a farmers son from Devon, England and watched my gran make many pounds of scaled ( as we call it ) cream and the farmhouse method is quite different .
How come yours didnt have any liquid
Wow, you got no liquid left at the bottom.
This is gorgeous
Damn that is beautiful
Can make it by whipping cream?
No that will just give you whipped cream which is nice but not the same thing
How come you had no liquid left under the clotted cream
There is always some liquid in the bottom, she has just removed it before scooping the cream out
The music is overwhelming.
will gain more weight if i eat this? ha! just kidding!