As a tea lover, I make it my business to visit afternoon teas wherever I travel and to host quite a few at home. While teas throughout England always come with clotted cream on the side, I think the American situation is a travesty. Since clotted cream is traditionally made with unpasteurized milk, it is essentially impossible to find commercially in the U.S., since distribution of unpasteurized dairy goods is illegal.
The good news is – it’s super easy to make at home and freezes well! Do your best to find as raw of cream as you can manage (low-temp pasteurized, raw, or regular pasteurized will all work), but no ultra-pasteurized here! This instant pot clotted cream recipe is a critical part of our tea time arsenal. After years testing other methods, once I learned this method – I’ve never looked back! Enjoy, my friends.
May your tea, like your hearts, stay warm.
For this recipe, you will need – an instant pot – <- this is the one I have.
Instant Pot Clotted Cream
Equipment
- Instant Pot
Ingredients
- 1 quart cream (not ultra pasteurized)
Instructions
- Pour cream into the instant pot. Close lid and set pressure release to "vent".
- Touch the "Yogurt" on the instant pot, then "more" until you see the word "Boil". Touch the "Start" button.
- When the cycle completes, hit "Keep warm" and then "less" to set it to low heat. The keep warm cycle maxes out at ten hours, so you will need to reset this selection at any point in the cycle so you have a total of 12 hours.
- Remove the instant pot insert, and cover tightly with a lid or aluminum foil. Set in a fridge for 12 hours.
- Using a spoon, release a small portion of the clotted cream from the edge of the pot, and pour off the whey milk underneath (keep this – you can use it for baking, or just drink it!).
- Whip the clotted cream by hand or with a mixer. You can remove the crust on top, but I don't. You can store in the fridge or freezer. Lasting time depends heavily on the cream used, but should be at least 4 days in the fridge.
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