What is Clotted Cream

Clotted cream

Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a Cream Tea.

Although its origin is uncertain, the cream’s production is commonly associated with dairy farms in South West England (The West Country) and in particular the counties of Cornwall, Devon and Somerset.


Clotted cream has been described as having a “nutty, cooked milk” flavour, and a “rich sweet flavour” with a texture that is grainy, sometimes with oily globules on the crusted surface.It is a thick cream, with a very high 64%  fat content.

History of Clotted Cream

Originally made by farmers to reduce the amount of waste from their milk, Clotted Cream has become so deep-rooted in the culture of South West England that it is now a tourist attraction. While it has a strong association with Cornwall and Devon, it is not clear where it first originated. It is similar to kaymak(or kajmak), a delicacy that is made throughout the Southeast Europe, Iran, Afghanistan, India and Turkey.

The unique, slightly yellow, Cornish clotted cream colour is due to the high carotene levels in the grass.

Preparation of Clotted Cream

Traditionally, clotted cream was created by straining fresh cow’s milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, then heating it either over hot cinders or in a water bath, before a slow cooling. The clots that had formed on the top were then skimmed off with a long-handled cream-skimmer.


Rodda's Clotted Cream

Rodda’s Cornish Clotted Cream

Rodda’s have perfected the art of transporting Clotted Cream around the world by preserving the cream with flash freezing. I don’t think it is really possibly to freeze clotted cream due the slower freezing method of a domestic freezer that damages the food with the expansion of the water during the slow freezing process.

Langage Farm Clotted Cream

Langage Farm Devonshire Clotted Cream

Langage Farm sell Clotted Cream by mail order but not frozen. They are famous for their ice creams and yoghurts in Devon. Very much a local product of the region.