Hi and a huge welcome to Steve's Kitchen look
I've had a request from a viewer called Sharon or Shawit her channel and its what is clotted cream? and how do
you make it well that's two questions really what is
clotted cream well that's fascinating I grew up with clotted cream it's just
phenomenal it comes from the west of England it's a delicious thick clotted cream as it says but
unfortunately if you want to try you've either really got
to get down to the West of England or make it yourself because they sell
it in the supermarkets and I've had it all over the world from supermarkets it
never tastes anything like real clotted cream so really if you want to enjoy clotted
creams as it's meant to be you're got to make it yourself how was it made in the old days when you
had the old ranges or Argas the big fires in the kitchens the wives would take the thickened
cream and I've got a pint of it here a thickened cream and
they would put it in a big flat dish in the warming
tray of the oven and leave it overnight and
overnight that would warm through and a big crust would set a clot across the top of the cream and that is clotted cream
once that's cool down you pop that on to ice cream it's
a cross between butter and and whipped cream it's just
phenomenal in flavor so you pop that on your ice cream it's
just heaven so now I'm going to show you a
modern way how we can make clotted cream at home and
if you haven't tried it before give this a go it's fantastic come over
here let me show you how now I've got a nice pint of fresh cream here
this is the thick cream you would use for whipping up to make fresh cream and I've also got
another pint here in a glass dish the reason that I'm using the glass dish is so I can show you how the clotted
cream makes and this dish here is my clotted cream dish this is the one I would
normally use and I'm doing two pints you might as well make extra
because if you're going to the trouble of making clotted cream once you've done it everybody's going to
want some off you so you might as well make two pints at least and if only I have
been asked to do this a few years ago when I used to live in my old farmhouse
because we had a big range there now I'm going to have to use a domestic cooker which is fine works perfectly well so I
taken one pint of this thick cream and I'm using two dishes you want dishes
with the big surface area because that's where all the goodness happens
the clotted cream on the top so you can see I've got about an inch deep there and I've got another tray
here I'm going to put this other pint into there just pour it in and the reason I used the glass one as I
say is so you can see what's going on but this one is the one I would normally use so now I've got these two trays here
with my cream in and they have to go in to just a warm
oven now we're looking about eighty degrees Celsius that's about 180
degrees fahrenheit and we want to pop these in the oven
overnight now they'll be in for at least 10 hours maybe a little bit longer
depending on your oven now another way you could do this is in
a double boiler on the stove but you've got to keep in an eye on it all the time it takes absolutely
ages so it's much simpler to put this in the oven get to bed wake
up the next morning your clotted cream is ready now if you've got
a fan assisted oven you might want to tweak that temperature
down just a little bit it'll dry quicker in a fan oven but that is actually good
so just tweak it down a little bit okay the following morning it was about
12 hours my clotted cream was in the oven for and we've got this beautiful golden
buttery surface on top of the cream and on this
clear one I can show you it's reduced down by about fifty percent well maybe forty percent down and the top surface here is this beautiful
clotted cream we need to leave this for about 15-20
minutes let the pots cool down a little bit and I'm going to pop them in the fridge let them
completely cool down and then we'll prepare the clotted cream well there it is there is my clotted cream
out of the fridge and look at this guy's it's beautiful and thick and clotted and
buttery its going to taste absolutely delicious I'm going to decant this off now into some little earthenware pots maybe some little Kilner
jars like this and use a spoon and just sort of scrape
this out gently you can see how thick that is exactly what the
clotted cream should look like we want to keep all the clots of cream together now this won't last all that long once
you've popped into your jars maybe two or three days so you want to get and use it up but we
have got to worry about that because in Steve's Kitchen tomorrow I'm going to be
taking this beautiful clotted cream look at that
guys it's absolutely gorgeous I'm going to be taking
this beautiful clotted cream and I'm going to be turning into a favorite of mine Devonshire clotted cream fudge Oh guys
that is to die for stay tuned watch out on that video
please give me the thumbs up down below and
comments as well I love to hear from you and tune in for the clotted cream fudge
it's going to be heavenly be good I'll see you in the next video
so Sharon there's the clotted cream you ask me about I'm going to give this a try umm ahh that's buttery that is so delicious I'm
going to have to make some scones as well I think anyway I'll leave a link up to my subscription above and a couple of links to
some videos there you guys take care I will see you again in the next video Be good.