My Instant Pot Clotted Cream Recipe is a revelation, plain and simple. Who’d a thunk you could use your Instant Pot to create the famously decadent spreadable cream that’s the highlight of a classic British afternoon tea? I’ll show you how to make it easily in your own kitchen.
What if I don’t have an Instant Pot?
- No worries, check out my original post, How To Make Homemade Clotted Cream in the oven!
That recipe that has been a long time favorite on the blog. I think it’s been so popular because it sets out an easy method for making a very special, exotic treat that most of us don’t have access to. If you’ve ever had clotted cream on a scone in Britain, or at an afternoon tea, you’ll know how uniquely delicious this thick creamy spread can be. If you haven’t experienced clotted cream, I suggest you stick around…
What the heck is clotted cream?
Fair question, it isn’t the most common thing in the world…
- Clotted cream is a thick creamy spread normally used on scones, and popular in Great Britain.
- It’s made from heavy cream that has been heated over a period of time until it thickens or ‘clots’ into a spreadable consistency with a unique cooked cream flavor.
- Clotted cream is world famous for its unparalleled rich texture, and it’s an essential part of a classic British afternoon tea, where it’s spread on scones and topped with jam.
- Normally the only way to get clotted cream is to visit Great Britain, or to spend big $$ on a very small imported jar at your local gourmet market.
What does clotted cream taste like?
- Clotted cream has a very simple flavor profile, like an unsweetened heavy cream with a subtle ‘cooked’ flavor. The texture is equally if not more important than the flavor, it’s somewhere between a very thick whipped cream, and butter.
Clotted cream is an exotic treat, you might be able to find small imported jars in your better supermarkets, but you will pay a premium price for it. I developed a way to make your own homemade clotted cream in your oven, which I’ve shared in my original post, here.
Today I’m unveiling another, even easier method for making homemade clotted cream, right in your Instant Pot
The Instant Pot method is similar to the oven method, but takes a lot of the guess work out of the process.
For those of you who don’t have an oven that can be set precisely to 180F, this is an great alternative method, and just in time for Mother’s Day, Easter, Passover, and spring entertaining! For either method you’ll need the same thing: non- ultra pasteurized heavy cream, 2 pints.
What does ultra pasteurized mean?
- All milk and cream sold in the US is pasteurized, meaning it’s heated in order to kill harmful bacteria and to help preserve it longer.
- Ultra pasteurized cream is simply heated to a higher temperature, at least 280F, and that kills even more of the bacteria and helps it stay fresher for even longer (before opening.)
Where to find non-ultra-pasteurized cream ~
- Most heavy cream sold today is what’s called ‘ultra-pastuerized’. That just means it’s been heated beyond the regular pasteurizing method so that it has an extra long shelf life. This can interfere with the clotting process, so the general rule it to use regular pasteurized cream when trying to make clotted cream.
- I have found non-ultra-pasteurized cream at Whole Foods and Trader Joes, for starters.
- Look for cream with a high fat content, mine is 40%.
While the cream is clotting, you’ve got time for a quick batch of scones! I’ll share my currant almond scones on the blog next week, but in the meantime, I’ve got lots of scone recipes on the blog for you to try. Clotted cream and scones is one of those combinations that is unique and can’t be duplicated. But luckily you can make them both in your own kitchen 🙂
And trust me, there is nothing, and I mean nothing, like a warm homemade scone spread with homemade clotted cream.
TIPS for making Instant Pot Clotted Cream ~
- This is a simple but precise process. Stick to the recipe as stated, this recipe doesn’t have much room for variation.
- You can try this with regular pasteurized cream, but at your own risk.
- Make sure you refrigerate the cream as per the recipe after you’ve cooked it in the Instant Pot, and before you disturb it, the cream thickens up further as it chills in the fridge.
- AFTER you’ve chilled the cream for at least 12 hours, or even longer, you can skim off the thick cream and put it into a jar. There will be leftover liquid in the pot, and you can use that to make scones.
- You can stir some of the thinner liquid into your clotted cream if you want a looser consistency.
- If your clotted cream seems very thin, or you mistakenly mixed too much of the thin liquid into it, try blending it very briefly with an immersion blender, this works like a charm. Just be sure not to blend it too much or you’ll get clotted butter. Also good 😉 but not what we’re going for.
Why is there a crust on my clotted cream?
- Worry not ~ the crust is a characteristic of clotted cream, it can be creamy white or even darker yellow. That signifies that the cream has cooked, and ‘clotted’ or clumped into an unbelievably delicious spread. The clotted cream underneath the crust will be creamier.
tvfgi recommends: 6 Quart Instant Pot on Amazon Prime
I used my 6 quart Instant Pot for this recipe, and I like it because the size is not too big or too small for most recipes. It’s currently under $100 on Amazon Prime and well worth it.
Reader Rave ~
“I just made the clotted cream in my 8Qt Duo multi-cooker. I used 5 C cream, which came 1 inch up the inside of the pot. I cooked it for 8 hours on warm and put it in the fridge overnight. AMAZING! I got about 2.5 C clotted cream and about the same amount in liquid (which has already been made into scones).” ~Kim
Instant Pot Clotted Cream Recipe
Equipment
- Instant Pot
Ingredients
- 2 pints of non-ultra pasteurized heavy cream make sure to find non-ultra pasteurized cream for this
Instructions
- Note: I like to plan to start my Instant Pot clotted cream in the morning, when I wake up. That way I can put it in the refrigerator before I go to bed and wake up to a finished product!
- Pour the cream directly into the Instant Pot. Close the lid (no need to set the vent, we're not pressure cooking.) Press the YOGURT button and press until it says BOIL.
- When the machine beeps, and has reached the boil stage, press the KEEP WARM button and let it go for 8-10 hours. I let mine go for 10 hours.
- Turn the machine off and remove the pot. Let cool at room temperature without disturbing. Then refrigerate the pot, as is, for 12 hours.
- Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind. It's ok if you get some of the thinner liquid into your clotted cream, you can mix it in.
- Spoon your cream into a glass jar. You can leave as is, or stir it together to make it creamier.
- Enjoy within 2 weeks.
- The leftover liquid can be used to make scones.
notes and variations
228 Comments
Juti
July 23, 2021 at 8:28 amThis absolutely works! I made this with cheap grocery store brand ultra-pasteurized heavy whipping cream and boiled it too long, but I still got a ton of gorgeous clotted cream out of it. For the record, the “keep warm” function on Farberware digital pressure cookers works perfectly. I did this as an experiment, hoping to give a housebound friend a “real” cream tea as a treat, and she’s getting one!! Thank you for figuring this out and posting it.
Sue Moran
July 23, 2021 at 8:29 amThanks Juti <3
Lydia Brown
June 19, 2021 at 7:07 pmI absolutely love your recipe! Thank you for sharing! This is my 3rd time making it and I wanted to make scones with the liquid under the cream. It seems a bit like gelatin, would that still be okay to use or is that part bad?
Julie Alvey
May 15, 2021 at 6:05 amI have an instant pot duo eco plus and when I press yoghurt setting it comes up with custom, ferment or pasteurised. Nowhere does it say boil. Any ideas what I use please?
Sue Moran
May 15, 2021 at 7:22 amAhh, that’s the problem with these constantly changing designs. It sounds like pasteurize would be the one.
Sarah Wassill
May 9, 2021 at 11:02 amWas nervous while making it that I would screw it up but I followed the directions to a T, and got almost 2 cups of delicious clotted cream, enjoyed on scones for Mother’s Day! All I can say is thank you for this awesome recipe! I did add some liquid back in and mixed it up to make it softer and smoother.
Sue Moran
May 9, 2021 at 11:19 amYay Sarah ~ Happy Mother’s Day!
Adrienne
May 5, 2021 at 9:24 amI just made this and I’m quite excited! I don’t have an Instant Pot, so I had to make some adjustments on how I made it. I brought the cream up to a simmer on a Saute setting, covered, then on Warm for 10 hours. I mistakenly put in the fridge right away instead of letting cool to room temperature undisturbed so I was worried it wouldn’t work, but it worked great.
A hint to make separating the solids from the liquid – make a break in the solidified layer and pour the liquid out instead of skimming. It’s much easier IMO. Can’t wait to try it on my rhubarb scones.
Marisa
April 30, 2021 at 2:00 pmWhat if you don’t have a yogurt button on your pressure cooker? Is there another setting that may work?
Adrienne
May 5, 2021 at 9:18 amI don’t have that setting either (I don’t have Instant Pot brand) – I heated the cream to a simmer uncovered on a Sauté setting – or use whatever setting you have that could potentially bring the cream up to a simmer/boil – then I covered it and switched it to Warm setting for 10 hours. Worked great!
Eva
May 19, 2021 at 11:47 amI have a Pampered Chef Quick Cooker and used the “proof” setting. I’ll let you know how it goes. 🙂
Karen
April 26, 2021 at 8:31 amYAY!! Clover Heavy Cream! I live down the street from them in Petaluma. I didn’t know you could get their products in LA. Can’t wait to try it.
Sue Moran
April 26, 2021 at 9:55 amLucky you 🙂
Rhonda R Sneed
April 10, 2021 at 6:47 amYou need to push the keep warm button while making clotted cream as well with the yogurt button or no
Rhonda
April 10, 2021 at 10:02 amDoes the yogurt light go off after boil go off to let it set for 10 hours thanks
Kristine
March 20, 2021 at 8:47 amI know I’m late to the party. I just tried this recipe in my 8quart instant pot and it turned out as described. However, I would like to mention, my clotted cream has a faint taste of various cooking spices. I recommend using a new rubber seal or one solely dedicated for these type of recipes. It’s faint enough that when paired with jam I shouldn’t notice it too much (I hope…). I also ended up with a fair amount of liquid underneath. I think next time I will try the oven method to get more of a golden finish on the top and less liquid. Thanks for the recipe, I’m off to make scones and earl grey!
Sue Moran
March 20, 2021 at 9:16 amInteresting tip about the rubber seal, Kristine. I’ve been just rinsing mine, but there is definitely an odor to my IP lid. You might also check out my stove top clotted cream recipe, there is no leftover liquid (whey) whatsoever with that method.
Elizabeth
March 10, 2021 at 8:20 pmI don’t have an Instant Pot with YOGURT setting. Guess I’m going to boil the cream then set to keep warm for 10 hours!
Lynette
February 23, 2021 at 8:33 pmWhat will happen if I don’t let it sit until room temperature before chilling it? It is late at night and it just finished it’s 10 hours… would love to go to bed now instead of waiting a couple more hours to be able to chill it.
Sue Moran
February 24, 2021 at 5:17 amThat should be fine Lynette.
Monika
February 20, 2021 at 8:52 pmThank you so much for this recipe! I was nervous about cooking something for 10 hours without any idea way of knowing that it was progressing successfully that entire time but it worked! Can’t wait to make scones tomorrow and eat it!
Monika
February 19, 2021 at 9:41 amIs this recipe better than the old oven method? Based on comments this one seems to be a little more confusing but I assume you updated it for a reason. I have an instant pot so I could make either one, but I’d love to know which one is easier and yields better results. Thanks for your help!
Sue Moran
February 19, 2021 at 10:46 amNo, each method (I now have a new stove top method as well) has its own pros and cons. The Instant Pot is a little more reliable as oven temperatures are so uneven. I think the IP method is less likely to get that classic crust on top, so it depends on how you feel about that.
Monika
February 20, 2021 at 8:55 pmThank you for your reply! I tried it in the instant pot and I’m so happy with how it turned out, but maybe next time I’ll try the oven
JenéeO
February 15, 2021 at 5:02 amI bought an insta pot to try this recipe and it works great! The third time I did cover the pot after cooking. Big mistake! Recipe says to refrigerate as is. I think that it might be good to emphasize not to cover the pot!!! The second time I think I questioned that also and covered it in the fridge the yield is much less. Am I correct In my assumption on this point?
Kimberly
February 5, 2021 at 4:59 amFor the life of me I couldn’t figure out how to get my 6 qt Instapot to say “boil” after holding down the yogurt button. I figured out you have to press “yogurt” and then “adjust” and the screen will say “boil”. For anyone else like me who was very confused about this ? Can’t wait to see how it turns out!
Kim
February 6, 2021 at 6:25 amOk so it’s finished but came out chunky? I continued mixing and it kind of looks like cottage cheese. But it tastes good! Any idea what went wrong? I used Trader Joe’s ulta pasteurized.
Sue Moran
February 6, 2021 at 6:54 amI’m not sure without more details Kim, I’m not sure what you mean by chunky? Mixing it with the whey too much might break it apart, and I do recommend non-ultra pasteurized cream, so that might be an issue.
Lisa B
March 24, 2021 at 10:53 amThank you thank you thank you for your tip on pressing the “Adjust” button.
Max
January 18, 2021 at 8:50 amAmazing!!! We’re making it for the 2nd time in 2 weeks. Thank you for the recipe!
I did find it hard to get the cream out from the liquidy part but hopefully second times a charm!
Cara
December 30, 2020 at 2:09 pmI used my Ninja Foodi 6.5 Qt with yogurt option. I followed the recipe, but had never made yogurt so I had to pay attention to get to the Boil mode. I don’t recall hearing a beep when it boiled, but I figured steam was a good indicator that boiling had been achieved and switched to Keep Warm. My Ninja shut off at 10 hours and I continued with the recipe, cooling then refrigerating. After 12 hours I used a slotted spoon to skim off the clotted cream perfection. I am not disappointed.
BonJon
December 11, 2020 at 3:38 pmHey, tried this today. We have 8 qt Ultra, and, apparently, mine has different settings. My IP gave no indication it would stay at 180 degrees no matter what I tried. Yogurt setting wanted to warm below 120. Tried going to the Ultra setting, which, BTW, my instruction booklet has nearly zero instructions for using! Even though I set it for keep warm, apparently it cooked. After 4 hours, ended up with 2 pints of stinking scorched liquid and a mess of an inner pot to clean. It won’t come off the bottom.
Well, I will try this again. My Ultra has nothing to indicate there is any sous-vide function of any kind. Oh well. Got the IP for Christmas last year, they must have changed something….
Monika
February 21, 2021 at 7:21 pmI have the Instant Pot Ultra and was a little bit confused about the settings as well. I was able to successfully figure it out and was very happy with the results and here’s what I did:
1. Go to the “yogurt” setting and choose “high” which will show 181ºF when you select it. After pressing start it will say “boil”. Let it heat up until it beeps, indicating that it has reached a boil.
2. Press cancel and switch away from the “yogurt” setting to the “warm” setting on “medium”. Set it for 10 hours and then start. Follow the rest of the recipe as above. I hope this helps!
Sue Moran
February 21, 2021 at 7:52 pmThank you Monika, every Instant Pot version has slightly different settings, so this is helpful.
Nancy I
November 30, 2020 at 12:49 pmI just made clotted cream with an 8qt Instant Pot Duo Crisp using the sous vide function set to 180 F degrees for 12 hours using 1 pint Ultra pasteurized 35% whipping cream (all I could find in Canadian grocery stores), then cooled in fridge for 12 hours. Got a thick yellowish crust that produced 1 cup of clotted cream when mixed with abit of the liquid, and the remaining 3/4 cup of liquid (buttermilk) I used to make scones. Success!!!
Ann may
November 21, 2020 at 6:52 pmDos it work in a slow cooker think you
Sue
November 21, 2020 at 7:24 pmI haven’t had luck with that Ann, because slow cookers don’t get down to a low enough temperature.
Karen Kiser
November 16, 2020 at 10:03 amCan I pour Heavy Cream into jars & make it that way? (I make my yogurt that wsy.)
Sue
November 16, 2020 at 10:58 amNo, sorry, that doesn’t work. It would be so nice if it did!!
Sally
November 3, 2020 at 6:10 pmHmm, I followed your directions exactly, so don’t know why I ended up with a hard yellow crust on top. Any suggestions?
Joanna
November 22, 2020 at 1:24 pmThats totally normal. In fact clotted cream used to be made in pots and sent with sailors out to sea and it would keep fresh for moths because of the hard yellow crust creating a seal.
Allison
October 27, 2020 at 8:32 amI’d have been much more concerned if I’d read the comments below before trying this. I used 1 pint in an IP (no idea what size – family aka fairly big!). I braved the Trader Joes covid queue and managed to get pasteurised cream. I agree with peoples comments about the confusing “boil” on the yogurt setting of the IP. Whatever I did it worked. I have a jar of delicious clotted cream to share with my British Wisconsin friends – a group of 4 of us who walk our dogs and catch up on life, loves and getting lost with the dogs. Thank you for this awesome recipe which I can now introduce to my US friends – just in time for release of the Crown in November!
Natalie
September 16, 2020 at 7:58 pmI’m s like concerned right now. I could only find ultra-pasteurized cream in my local grocery stores, BUT!!! some friends have a small dairy farm and I was able to score a quart of fresh, raw cream. It was thick as yogurt! I carefully poured/scraped it into my instant pot and followed your directions to the letter. It just reached the 8hr mark and I’m getting ready to put it into the fridge, but it looks split. There are little puddles of oil all over the top. It doesn’t look at all like the thick, lovely, lightly crusted cream in your pictures. What did I do wrong?
(I want to note that I gently stuck a thermometer into the cream right after I turned off the instant pot and the temp was under 180, so I don’t think my warm setting was too hot (I hope?). But I will say that I felt uneasy about that boil stage. Should I just skip that next time? I have no problem with eating/drinking raw dairy from this farm, so food safety isn’t a factor. I also don’t want my oven running for 8 hours straight, so the instant pot seemed like a great alternative.
Natalie
September 16, 2020 at 8:00 pm????? That should be “a little” not “s like.” Autocorrect is the bane of my existence.
Julianna
August 21, 2020 at 12:25 pmShould I adjust my recipe if I use a pint of cream?
Sue
August 21, 2020 at 2:16 pmI find it doesn’t work well with a pint, Julianne, there isn’t enough depth.
Kelsey
August 17, 2020 at 10:22 pmwhat do you do with the extra liquid after you have taken the thick clotted part out?
Sue
August 18, 2020 at 6:21 amYou can use it for baking in place of milk or buttermilk.
Lauren Bomhof
August 16, 2020 at 9:45 amHi Sue, doing this as we speak! I have the IP Ultra. I put it on the Ultra setting for 180 degrees for 10 hours. I was unsure if that’s too high? It’s like a sous vide option so it will stay at 180. Should I move it to warm? What’s your thoughts? Excited to try it!!
Sue
August 16, 2020 at 9:56 amI haven’t tried that setting, but if it stays at 180 it should be fine. Let us know!
Sue
August 16, 2020 at 9:57 amAnd stay tuned, I’m testing out a brand new method for making clotted cream this week, if it works I’ll share!
Lauren Bomhof
August 16, 2020 at 10:16 amOh I totally will! Thanks for getting back to me so soon!
Lauren Bomhof
August 17, 2020 at 8:31 pmSue, this recipe is ridiculous!! So incredibly good this will be a staple! For those with the large IP ultra, I did do the yoghurt setting, then switched to the “ultra” setting and chose 180 degrees. Worked perfectly, but got quite crusty at the 10 hours. Might try 8 hours next time! Thanks so much!
Sylvia M.
July 20, 2020 at 7:52 pmI just finished making clotted cream in my Instant Pot Ultra. Here’s my experience so far. I used 2 pints of Pasteurized Heavy Whipping Cream from Aldi. (They actually sell non Ultra Pasteurized now!) After pouring the 2 pints into the inner Instant Pot liner, I closed the lid and made sure the venting button on top was pushed. I selected the Yogurt setting and chose High under that. That showed the word BOIL After it finished the BOIL cycle I tested the temperature and found it to only be 155 degrees F. I went through another BOIL process and got it to 180 degrees F. After the second BOIL cycle I pushed cancel. I then chose Slow Cooker, custom set the temperature to 180 degrees to cook for 10 hours. After the ten hours were up I definitely have a yellow crust. Now I need to refrigerate it for 12 hours. We’ll see how much cream I get.
Sylvia M.
July 20, 2020 at 7:53 pmI forgot to add that this is a 6-qt. Instant Pot Ultra.
KKim
July 15, 2020 at 6:48 pmDo I need to adjust any of the timing if I only have one pint of cream?
Sue
July 15, 2020 at 7:04 pmIt’s hard to make this with just one pint, Kim, it will easily over cook, I recommend sticking to the 2 pints.
kate
July 7, 2020 at 12:11 pmI was looking for the recipe for currant almond scones that is mentioned in this post, but I’m not able to find it. Anyone have a link?
Dawn
July 2, 2020 at 12:30 pmI live in Canada and all of my English and Scottish stores say they haven’t had any clotted cream shipments for 10 months. SO….I want to try your recipe. Either the oven method or my friends IP. I am worried about the comment to use pasteurized cream at your own risk! What does that mean?? It is what is available in Canada, and others that say ultra pasteurized which you say not to use, although I see many have had success with it on your website. What would be risky about using pasteurized cream?? At 35 % that is about all we have.
Terry
June 24, 2020 at 10:45 amHi,
I made this recipe last year and it was awesome! I’d like to make it again, but double the amount, that is with 4 pints, as I’d like to have more clotted cream for a larger group. Can it be doubled?
Sue
June 24, 2020 at 11:08 amI don’t advise doubling it Terry, the cream won’t clot very well if it’s too deep. If you have a very large pan it might be worth a try, though.
Sakina
June 14, 2020 at 4:30 pmHi! So I’ve just realised I’ve used 1 pint! Not 2 ? it’s been in the insta pot for 8.5 hours. I’ve just checked it and it’s formed a lovely skin on top. It’s a thin skin and it’s still liquid underneath. Shall I keep it in warm still or remove it now?
Sue
June 14, 2020 at 5:07 pmNot sure, I think you should keep it in longer…I’ve only done this with the 2 pints.
Cindy
June 7, 2020 at 7:06 pmI have an IP, but I do not have the yogurt option. Will I be able to make the clotted cream in my IP and if so, which setting?
Lisa
June 2, 2020 at 9:42 amI made this yesterday and it is delicious. My question though is in regards to the type of cream to use. You mention not using the ultra pasteurized and then later you mention to use regular pasteurized cream at your own risk. I’m in Canada and we really don’t have much of the ultra, most is just pasteurized. This is what I used and it turned out beautifully but I’m confused as to what kind of heavy cream I’m supposed to use.
Sue
June 2, 2020 at 1:28 pmYou want the non-ultrapasteurized cream. However some people have reported success using ultra pasteurized cream.
Lisa Mielke
June 13, 2020 at 6:17 amJust made my first ultrapasteurized cream batch of clotted cream. A 12 hour cook in the IP, then overnight chilling. This morning it looked and tasted perfect, even had the golden crust on top! We’ve made pasteurized clotted cream before, and this seems the same.
The only difference, perhaps a bit less clotted cream, and the leftover liquid seems thicker than prior batches.
We’ll let you know about taste on the Queen’s favorite scones!
Lisa Mielke
June 19, 2020 at 2:35 amPerfect on the scones!
Tracy
June 13, 2020 at 5:37 pmI’m in Canada too and just made this recipe using organic whipping cream (35% fat content) that I found at Loblaws. The brand is called Organic Meadow and it’s pasteurized. They also carried Neilson Dairy whipping cream, but the label said it was ultra-pasteurized (a.k.a. UHT pasteurized) so I didn’t buy that. Turned out perfect!
Lulu
May 25, 2020 at 5:54 amI’ve kept the cream in the instant pot on yoghurt for 3 hours now and it hasnt led to a boil yet! How long does it take to lead to a boil?
Sue
May 25, 2020 at 6:15 amIt sounds like something went wrong, it comes to a boil much quicker than that. Did you press the yogurt button until the screen reads BOIL? That’s the key.
Jen
May 17, 2020 at 6:34 amEpic fail. All I got was the butter on the top. My instant pot turned off when I pressed and held the yogurt button. So I hit sautee till it started to boil and then I put on keep warm 10 hours. I used organic valley cream so it was pasteurized but not ultra pasteurized. I then tried to mix the butter studs with some of the cream with immersion blender and got curdy looking butter. So disappointed! Guess I will need to try the oven method.
Sue
May 17, 2020 at 8:05 amSorry to hear that Jen, the IP is amazing but everything has to be super precise for the clotted cream to work. When it works you will get a thick layer of clotted cream on top, so maybe it worked better than you think. You would carefully drain off the whey and pot the thick stuff.
Jen
August 9, 2020 at 5:33 pmI Actually tried this again with different cream that was pasteurized. I also figured out the yogurt boil feature. I let it go 9 1/2 hours and it looks thick so I think it worked. I will find out tomorrow when I skim it!
Sue
August 10, 2020 at 5:17 amSometimes it takes a little trial and error, glad it worked!
Sharon Murphy
May 5, 2020 at 2:18 pmHas anyone made this with a 6 qt Ninja Foodi? I scrolled through a bunch of comments but didn’t see the Foodi mentioned. I missed my clotted cream and jam on scones!!!!!!!
Gaye
May 8, 2020 at 3:11 pmI’ve just put it on now. I’m using sear/saute to bring it up to boil and I’m leaving it on Keep Warm overnight.
Liana
April 25, 2020 at 6:49 pmI’m confused as to how to reuse the thinner liquid after removing the clotted cream. Would I use it just like I would any cream?
Sue
April 25, 2020 at 8:01 pmIt’s not nearly as rich as cream, I use it like I would use buttermilk, or milk.
Teresa
July 24, 2020 at 8:43 pmI saved my liquid to make scones the next day. Make your scones after lunch just in time for afternoon tea with your new clotted cream!
Katrina
April 5, 2020 at 7:19 pmIf I need to half the recipe – so I keep cooking it for the same amount of time?
Sue
April 5, 2020 at 7:39 pmIt’s tricky to half the recipe Katrina, because there needs to be a certain volume of cream to make it work.
Eilis R
April 3, 2020 at 10:33 pmWhat if my Instant Pot doesn’t have a ‘Yogurt’ setting? What then? Is this still doable without the ‘Yogurt’ setting?
Kelly
April 2, 2020 at 9:29 amI only had ultra-pasteurized heavy cream and raw milk on hand, so I decided to give both a try. The ultra-pasteurized cream actually made excellent clotted cream! It’s my first time making it, so I didn’t have much to compare it to (it’s been years since I’ve tried clotted cream, but it seemed great in comparison if my memory serves!). It was delicious and the texture was great. When I can get my hands on some raw or non-ultra pasteurized cream, I will be excited to give that a try. Based on what I’ve read about making clotted cream from raw milk, it sounds like it’s more labor/time intensive. Since we’re stuck at home, though, I figured I’d give it a whirl in the IP too. It tastes delicious but the texture is all wrong. I won’t be trying that again until I have more time and energy to tend to something like that on the stove!
Elizabeth
March 5, 2020 at 12:00 amI need to make a large amount for a shower. I have an 8 qt instant pot. Would it work to double the recipe and us 4 pint of cream?
Sue
March 5, 2020 at 8:26 amI don’t think so, Elizabeth, but I haven’t tried so I can’t say for sure. I’m afraid with the larger amount that it wouldn’t ‘clot’ properly. If you can, I’d do 2 batches to be safe.
Janet
March 3, 2020 at 12:00 pmThe “keep warm” button has three different temperature levels:
“less” 86 – 93.2 degrees
“normal” 96.9 – 109.4 degrees
“more” 160 – 180 degrees
should the cream be kept at the “more” temperature for 10 hrs? I do make yogurt in the IP and use the “normal” level for 9 hrs.
Sue
March 3, 2020 at 12:34 pmI just press the keep warm button once, it should set to “normal”.
Janet
March 5, 2020 at 3:11 pmThank you.
I did have success using Land O Lakes Heavy Whipping Cream Ultra Pasteurized. Made it in my 3 qt. Instant Pot, using 1 pint of heavy whipping cream. Good news, it is possible to make clotted cream with ultra pasteurized cream.
Sue
March 5, 2020 at 7:54 pmThat’s fantastic to know Janet, thanks so much!!
Ayn
May 30, 2020 at 3:56 pmFor my IP 6 qt DUO, the owner’s manual has 1 setting for Keep Warm: 145 to 172 F.
Kim OHaver
February 28, 2020 at 11:17 amCan’t wait to try this. Question though, when you say you can use the liquid that comes off for scones, is it a substitute for the buttermilk? That’s the only liquid is see in several of your Scone recipes. ( I have never made scones )
Sue
February 28, 2020 at 11:18 amYes, it would be. I personally always use regular buttermilk or half and half in my scones, but is would be possible to use the whey instead.
Kim OHaver
February 28, 2020 at 11:20 amthanks
Shanda
February 24, 2020 at 10:52 amI’m probably overthinking this, but when I press the yogurt button until I see the word boil on my instant pot, it beeps about three seconds later. That is not the beep but I’m waiting for, correct? I guess I just need more details than most people! Thanks for the advice and the recipe. Here’s hoping I don’t screw it up!
Carti
July 16, 2020 at 8:32 amHi, what I see on my machine is this: I press the yogurt button once, the screen light comes on, and there’s something that says ‘normal’ – I press once more, and I see the word boil, which is flashing. A few seconds later, the word boil stops flashing and it beeps. I think that the beeping you hear then is that the pot has accepted your choice of the ‘boil’ setting and is now proceeding to boil the cream. I’m not an expert, so I hope I’ve understood this correctly.
Mama Bean
February 22, 2020 at 7:39 amHi Sue, those are some of my top top brands for non ultra pasteurized. I think I’ve found my favorite recently, a small farm ships to a local store and they make batch pasteurized – it has such a rich taste. It’s amazing! I haven’t read all the 100+ comments so this may have already been addressed, but wanted to mention that not all milk and cream in the US has to be pasteurized. There are parts of the states where you still find raw. I know it’s not everyone’s preference but it is an option for some 🙂
Sue
February 22, 2020 at 7:59 amThanks so much, I love how many different options we’re all sharing.
RQM
February 17, 2020 at 7:30 pmO.M.G. Sue – Fantastical ???????!!!! Wish I could show you the pics. Not only was this easy peasy, but I also got more yield than my oven version. The only source in my area for non-ultra-pasteurized cream is some distance away so although I bought 2 quarts and 1 pint, I wanted to start small with 1 pint in my 3qt. I didn’t want to waste any more cream than I had to. I wanted to make sure cutting the recipe in half and using a smaller IP would actually work. In my research, I read about the criticality of getting the cream to 180? ?????? proceeding to the next step. If true, it stands to reason that depth of the cream and/or surface area would become irrelevant i.e., neither should matter as long as the temperature is right. I’ll test this theory out with my next batch using 1 qt of cream in my 3 qt IP. I prefer the 3qt because it’s so much more fridge storage friendly than my 8qt! Stay tuned and ????? ??? so much for sharing your recipe!!!
RQM
February 18, 2020 at 5:30 amThe page isn’t handling my ‘BOLDed’ words well. They are being replaced with ?????? – lol!
Corrections:
Fantastical SUCCESS!!!
… getting the cream to 180 degrees BEFORE proceceeding to the next step.
Stay tuned and THANK YOU so much for sharing your recipe!!!
RQM
February 15, 2020 at 11:58 amWhen you say ‘cool to room temperature without disturbing’, do you mean, leave the inner pot in the IP? Leave the lid on? Basically, just unplug the IP? Or…?
Sue
February 15, 2020 at 12:53 pmI remove the inner pot and set it on the counter.
Michelle M
February 8, 2020 at 10:00 pmI’m wondering if anyone was able to determine which “keep warm” setting to use on the IP ULTRA — Low, Normal, or More. Thank you.
Hannah
April 29, 2020 at 3:24 pmNormal (she mentioned in a comment)
Lindsay
February 5, 2020 at 11:05 amHello!
This looks amazing! I have a question – you say push the Yoghurt button. My IP doesn’t have one, and it looks like yours doesn’t either?
I am dying to make this!
Sue
February 5, 2020 at 1:19 pmThe IP I link to does have the yogurt button, and that’s the one I use. You might read through the comments, I know some people have experimented with different settings. I’ve only done it with the actual yogurt setting, so I’m not sure about other models.
Carroll
March 2, 2020 at 1:33 amHaven’t tried this recipe yet but looking forward to it. Lindsay, other recipes I’ve seen say the cream should be heated to 180F. It might be possible to make it in the LUX if you treated it like making yogurt in the LUX – after it’s heated, wrap it up in towels to keep it warm during incubation. If you’re feeling really daring, you could put it in the oven with the light on, same as for proofing dough. Just make sure no one turns the oven on!
Judy
May 3, 2020 at 9:09 amNormal is 96.9 -109.4 F but Sue says 180 F-Confusing!
Lori
January 26, 2020 at 10:41 pmHave not done this yet as my brain is thinking thru the process of adding clotted cream to one of my scratch made cheesecakes. My question is: if I want to make a double batch can I use your oven method and do two pans at the same time or will that not work? I know from experience to never try to bake two cheesecakes at the same time so that is why I’m asking. Thanks for sharing this recipe 🙂
Sue
January 27, 2020 at 5:19 amGood question ~ I would think you could do two batches if they were in separate containers.
Michelle Brown
January 28, 2020 at 11:34 amHi can I use a slow cooker to make this? It has a high,low and keep warm setting
Sue
January 28, 2020 at 7:33 pmThe slow cooker, even on low, is too warm for this recipe, at least in my experience, Michelle. You might read through the comments because I think at least one reader has done it in the slow cooker.
Ashley
January 2, 2020 at 9:03 amWhat are scone recipes that use the leftover liquid of the clotted cream
Sue
January 2, 2020 at 10:51 amHi Ashley ~ just search ‘scones’ on my blog and you’ll come up with recipes.
Lisa
December 7, 2019 at 6:52 amJust wanted to say thank you for the awesome recipe. Made it for a work gathering and it turned out perfect. Super simple to make and everyone loved it. A co-worker took some home and her husband who is from England raved about it and said it was just like what he tasted at home. Thanks again!
Sue
December 7, 2019 at 8:13 amI love to hear this Lisa, happy holidays!
Pei Lin Huang
December 2, 2019 at 12:40 pmSuccess! And the leftover cream in tea! Brings me back to London.
Claire E.
November 12, 2019 at 6:05 pmFive stars for sure, even though I bungled and doubled the recipe! I saved it – on first go, I did 9 hours and after discovering my mistake, I just kept it going for another 10 because I figured I had nothing to lose. I then followed directions and got a nice, thick layer of clotted cream. Two thumbs up from my husband who grew up in Cornwall!
Sue
November 12, 2019 at 7:00 pmThat’s high praise from a Cornwallian!
Sharon Murphy
May 5, 2020 at 2:20 pmMy family is from Cornwall (St. Austell) and I’m missing my clotted cream, jam, and scones!!!!
Alex
November 4, 2019 at 1:11 pmI also had great results using ordinary ultrapasteurized supermarket cream! Boil some water in your IP first, high pressure without sealing, to remove any smells (repeat if needed).
Sue
November 4, 2019 at 1:25 pmGreat to know Alex, and I love the Ip cleaning tip!
Keshia
October 12, 2019 at 1:19 pmHi Sue, I’ve tried another recipe for clotted cream online and botched it both times. I really want to try your recipe, but have a “Philips Multicooker” instead of IP. It has a yoghurt setting, and a boil/steam setting, but I can’t hit “yoghurt” and adjust to “boil” if that makes sense. One or the other.
What are your thoughts on me using the “boil” function first, then hitting “yoghurt” for the 8-10 hrs?
Sue
October 12, 2019 at 7:18 pmI believe that would replicate what the IP setting does, Keshia. You basically want to bring it up to a simmer, then need to keep it at the low 180F for the duration. It’s worth a try on your machine because if it works, you’ll know going forward.
Keshia
October 20, 2019 at 6:45 pmThanks so much, Sue! I’ll reply back here if successful so other users can replicate it if in a similar position.
Julia
October 8, 2019 at 3:32 pmI made this last week and it was delish. Thanks!
Sue
October 8, 2019 at 3:50 pmYay Julia, thanks so much for letting me know 🙂
Julia
October 8, 2019 at 6:16 pmThe hardest part was finding cream that was not ultrapasturized. my local Whole Foods only had one brand in stock.
Sue
October 8, 2019 at 7:03 pmYeah, the ultra pasteurized products are taking over. Some readers have had success with regular cream, I notice.
Robin Haney
September 29, 2019 at 6:04 pmI need to make clotted cream for a tea for 100 people. I have an eight quart duo instant pot. How much clotted cream can I make per batch? Do I start early in the week to make several batches? I have never done this before. The tea is November 2.
Sue
September 29, 2019 at 6:24 pmWow, what fun! I think you have to stick with the recipe on this Robin, so you’d have to make a bunch of batches. The cream will last fine for the week ahead, so you can start it early. The cream has to be a certain depth to work, if it’s too deep it won’t clot, so that’s why you need to do this in small batches with 2 pints of cream at a time.
Cordelia Noland
September 15, 2019 at 12:45 pmI am excited to try this for a hobbit feast for my literature and film class at school!
Tony Maden
August 1, 2019 at 5:32 pmHi Sue, thankful to have found your recipe to replicate the recipe but neither my local wholefoods, Trader Joe’s or Sprouts stock non pasteurized cream. Any other suggestions where to locate appreciated. I’m in Overland Oark, Kansas.
Tony Maden
August 3, 2019 at 8:50 amafter calling around area farms, one has some about an hours drive away.
alex
November 29, 2019 at 8:27 ammay i ask where you found the cream? I am in Topeka.
Shannon
July 27, 2019 at 4:58 pmHi, Sue! I LOVE clotted cream, and since you can’t find it in the US like you can’t england, I was excited to try it. Unfortunately mine has turned out super clumpy, and I can’t get that smooth consistency! Am I doing something wrong? I’ve tried stirring, blending, etc to no avail. Help!
Sue
July 27, 2019 at 6:03 pmWell first, not all clotted cream is smooth, authentic clotted cream is often very clumpy and uneven in consistency. The Scottish actually prize the yellow crust on top of clotted cream, so don’t despair. I have had luck VERY briefly blitzing mine with my immersion blender, but if that doesn’t work, just go with it, if it’s thick, and tastes good, you’ve done it right 🙂
Rachel
July 3, 2019 at 7:04 amHi Sue! I’m having a large tea party and will be making around 40-50 scones. How much cream should I start out with? If I double this recipe should I have enough? Thank you!
Sue
July 3, 2019 at 7:50 amI think you’d be smart to make three batches, and definitely make them separately Rachel, this is not an easy to thing to tweak.
M
June 25, 2019 at 5:49 pmHow would you recommend using the whey to make scones? 1:1 replacement for the cream in a cream scone recipe? Or pick a recipe that uses butter?
Sue
June 25, 2019 at 7:52 pmYou could use it in place of cream or buttermilk in a scone recipe, I’ve done that. Most recipes use butter and also cream or buttermilk, so you’d replace the liquid in the recipe with the whey.
Nicole Fischer
June 20, 2019 at 11:03 amI don’t have the yogurt making instapot. What settings can I use?
Sue
June 20, 2019 at 1:06 pmI haven’t tried to do this in any other Instant Pot Nicole, so I don’t know if you can. Maybe a reader will chime in here…
Joyce
November 17, 2019 at 3:04 pmGood question, I also don’t have a yogurt setting on my IP just a Slow Cooker setting. Did you find out what setting you can use?
Cheryl Bohn
June 8, 2019 at 4:08 pmI’m wondering, how long does one recipe “keep” in the fridge?
Sue
June 8, 2019 at 5:32 pmIt should keep, air tight, for a few weeks, Cheryl.
Denise maccaull
June 8, 2019 at 6:00 amMy instant pot does not have a yogurt setting- is there another setting to use instead . I have 8 quart iplux
Sue
June 8, 2019 at 8:19 amI’m sorry I’m not familiar with that model Denise, maybe search google for the answer. If you have a custom keep warm setting that can be set to a certain temperature, that might work.
JL
June 5, 2019 at 3:14 amThank you for posting this! Im thrilled to try! I actually just put the cream in my Instant Pot Ultra right now!
I have a couple of questions: I have an option to “Keep Warm” at different temperatures (high, low, custom). Do you have a recommendation on how I should set this? Also, the screen on my instant pot said “Yogurt” after beeping a few times after the “Boil” function. Was this an indicator that the Instant Pot has reached boiling? This is my first time using the Yogurt function. Thanks in advance for your guidance!
Sue
June 5, 2019 at 6:32 amI don’t have the Ultra, so it’s going to be a guess here, but I would see if you can set the “keep warm” to 180F. And yes, if your pot beeps after the boil function, that means it’s gotten to the boil.
JL
June 5, 2019 at 7:25 pmThanks so much Sue! I did exactly that – set the temp to 180F. I came home today to a dark yellow crust. Put it in the fridge. I hope it turns out! I’ll update when it’s all done. What a treat!
JL
June 7, 2019 at 3:08 amTurned out so, so well! Thanks again, Sue! Will be making this again for sure!
Sue
June 7, 2019 at 7:10 amEnjoy 🙂
Esther
June 5, 2019 at 12:25 amHi, as an Instant Pot newbie, I’m noticing that no one ever tells you when the pot is ready, what beeps to ignore and which ones indicate it’s ready etc. I’ve had to search and search to find out when this ‘boil’ stage is done and all I could find was a comment that said it’s when the display says ‘yogt’. I stopped my IP at this stage and went straight into keep warm but it doesn’t look right after 8 hours in the fridge. How long is it supposed to boil for? Should I have stopped it at the ‘yogt’ message? Why don’t any of the recipes tell me this? Sorry, I’m just not loving my IP at all as the recipes all seem geared towards people who know what they’re doing.
Rosalinda Miller
August 8, 2019 at 8:09 pmI have an IP and I had to hit the “adjust” button until it said boil. When it got to the boiling stage it did beep. That’s when I set it to warm. 🙂
Ellen Massaro
May 30, 2019 at 2:24 pmHave you tried making it directly in small canning jars, like those you can buy? Wondering if timing would change with a water bath….
Elisabeth
August 8, 2019 at 8:19 amI was looking for this question. I don’t have room in my fridge for the entire IP liner so I tried to make it in a dish inside the IP with a water bath. I am not sure I got the cream to a high enough temperature in the boil. I just took my cream out for the fridge part of the process and it isn’t looking as I expected.
Sue
August 8, 2019 at 9:01 amI wouldn’t think that that would work Elisabeth, for the reason you suggest, you might need to try it again. It’s worth clearing out some space for the IP if you possibly can 🙂
Rosie
November 1, 2019 at 11:10 amHi, Sue, do you have any suggestions for those who who want to make a smaller quantity of clotted cream in their 6qt IP? I basically just want to work with 1 pint. Thanks!
Sue
November 2, 2019 at 9:15 amI don’t think it will work Rosie because there has to be a certain depth of cream for this to work well.
Rosie
November 1, 2019 at 11:08 amHi, Elisabeth, did you try making smaller quantities in your IP again? I’ve been searching high and low to see if someone has use the pot in pot method to make clotted cream!
Margie
May 29, 2019 at 8:04 pmSue – thank you! I am so looking forward to making clotted cream. I have, probably a newbie question, about the Instant Pot. I pushed the yogurt button and kept pushing it to say Boil, which is did. It beeped three times within less than a minute. Was that the beep I’m waiting for? Or will it take some time for it to get to the boil level and then beep once? Thanks for helping a new to Instant Pot and first time clotted cream maker!
Sue
May 29, 2019 at 8:22 pmNo, it will take the machine a while to get to the boil, so the initial beeps you heard were just the machine starting up.
Margie
May 29, 2019 at 8:44 pmSue, thank you for responding so quickly! I had just started making the clotted cream. I’ve started over (I was five minutes into my 10 hours on Warm). This will be a great learning experience – both with my new IP and making clotted cream. Excited!
Margie
May 30, 2019 at 9:23 pmWhat fun this has been for the whole family… clotted cream, who knew! We all worked together and made scones as well. I have two questions: I have an 8 qt. IP. To get 2″ of liquids, I need four pints of cream, which is fine. I am just wondering if It has to be 2″ deep or is there a min/max range. Also, once the cream has sat in the fridge for 12 hours, and I put the finished cream in the pint jar overnight, if I find that it is too thick next day, could I still add some of the liquid whey to thin it out a bit, or did I miss my window? Thanks so much for the recipe. Wow, what an adventure you have taken us all on! Such fun.
Margie
June 9, 2019 at 9:46 pmThank you for this recipe… loving how easy it is! Just finished my second batch of clotted cream. We have to call it British Butter so my husband will eat it… 😉 Since I have an 8 qt. IP should my goal be to have at least 2″ of heavy cream in the pot, or just a 1-3″ range? Thanks again.
Sue
June 10, 2019 at 7:04 amI love your clever trick to get your husband to eat this, it made me laugh! I haven’t made this in an 8 qt, but I think I would aim for at least 2″ depth. If you have the time it would be so useful if you come back and report on your experience with the 8qt.
Margie
June 13, 2019 at 7:43 pmHaha! Years of easing him into trying things… Lemon Curd is the latest thing I’m trying to market to him! Thanks for the information. I will try it this weekend and let you know. We are loving it. 🙂
Betsy Anderson
May 27, 2019 at 5:34 amHi
I was excited to try this recipe in the Instant Pot. I have tried on several occasions to make clotted cream and all I get is the top “crust” with 2 cups of cream below. I search out for pasteurized cream and use it. This time I bought raw milk for a nearby farm and skimmed the cream off the top. I tried to keep the milk out. I didn’t see a milk line in the cream. looked to be all cream and I did have some cream left in the milk. Another botched batch. Just the crust and lots of liquid. What could I have done wrong? HELP. I would love to get this right.
Sue
May 27, 2019 at 8:40 amHey Betsey ~ when you finish ‘cooking’ the cream, are you putting it in the refrigerator overnight? The chilling thickens up the clotted cream considerably. And many people consider the crust to be the best part! I’m not sure about your farm milk, it’s hard to know what went wrong there since there are so many variables.
Tina Muldoon
May 25, 2019 at 6:41 pmI’m so excited about this recipe. I am just confused with the Keep Warm. There are three choices: low, normal and more. I’ve chosen more because I’ve made clotted cream in the oven and it’s set at 180? as you’ve stated as well. I hope I did the right thing!
Sue
May 25, 2019 at 8:19 pmHi Tina ~ my keep warm button has no choices, just one setting. Are you sure you’re pressing the keep warm button? What model Instant Pot do you have?
Michelle M
February 8, 2020 at 9:54 pmWere you ever able to determine which “keep warm” setting to use, low, normal, or more? I realize it’s been 8 months since you posted on this clotted cream recipe. Thank you.
Toni Juarez
May 11, 2019 at 9:55 amDoes the instant pot boiling point get to 212? And does it lower to 180 in the keep warm setting?
Laura Clark
May 8, 2019 at 7:28 amI wonder if you could do this using a sous vide – I can set the temperature to 180′. Could I make it in individual jelly jars?
Sue
May 8, 2019 at 7:56 amI have no idea about the sous vide, interesting! You can’t really make it in individual jars because the clotted cream separates from the whey, and you need to scrape off the clotted cream and then jar it.
Kim
April 29, 2019 at 2:10 pmI just made the clotted cream in my 8Qt Duo multi-cooker. I used 5 C cream, which came 1 inch up the inside of the pot. I cooked it for 8 hours on warm and put it in the fridge overnight. AMAZING! I got about 2.5 C clotted cream and about the same amount in liquid (which has already been made into scones).
The question I have is: would cooking the cream for 10 hours have resulted in more clotted cream and less liquid? Or, would I have had more of the yellow “crust” on top?
Thanks for the great recipe!
Sue
April 29, 2019 at 3:18 pmI think you might get a little more clotting if you leave it longer, Kim, and keep in mind, that crust is considered gold by clotted cream aficionados!
JL
June 5, 2019 at 3:22 amHi Kim! Do you remember if you put the warm setting on low, med, high, or custom? I have an 8qt Ultra as well and just put it on. Thanks in advance!
Jean
April 29, 2019 at 12:30 pmCan I use raw cream to make clotted cream? My Whole Foods and Trader Joes sources for non-ultra pasteurized cream have dried up. They just quit carrying it.
Sue
April 29, 2019 at 12:39 pmOh wow, that’s unfortunate. I believe the original way to make clotted cream is with raw cream Jean, so I imagine that would work if you have a good source. I can’t say for sure, though, because I haven’t personally tried it.
Nita
April 13, 2019 at 3:46 amI was excited to try the recipe until I realized it was for an IP with the yogurt function. Unfortunately, my Lux doesn’t have that, so I need to figure out how to do it in the IP without the yogurt button.
Your Almomd Scones look divine! I searched for the recipe & didn’t find it.
Sue
April 13, 2019 at 7:21 amTry the oven method, I link to that in the post (here it is:https://theviewfromgreatisland.com/how-to-make-clotted-cream/) And I never did post the scone recipe, I’ll try to do that this week.
Sydney
April 11, 2019 at 2:11 pmHi! I would love some help here understanding this method of Insta pot use. I poured in the cream, selected “yogurt” and then pressed it again to get it on the “boil” setting. Once it beeped, I tried pressing the keep warm button. It didn’t automatically switch over, so I canceled the boil and then just switched it to keep warm. Is this what I was supposed to do?
Sue
April 11, 2019 at 2:37 pmYes, that’s what I did.
Debra
April 11, 2019 at 6:21 amDo you think a 3 quart mini instant pot is too small for this recipe?
Sue
April 11, 2019 at 7:02 amI think it might be Debra, because the cream would be very deep. You could try it with one pint of cream.
aimee
April 10, 2019 at 10:40 amDo you cover this when you refrigerate it overnight? I just had an amazing Victoria sponge and now I need clotted cream in my life. I’d given in to just using jam on scones…
Sue
April 10, 2019 at 10:47 amI cover it, yes, but you don’t have to.
Kathy
April 10, 2019 at 7:33 amWhat can I do if my IP doesn’t have a yogurt setting?
Sue
April 10, 2019 at 7:43 amI think you might try the oven method, Kathy, I link to that in the post. If your oven can be set to 180F, that will work.
Ken Roberts
April 6, 2019 at 10:28 amI’ve done this twice now with Kroger ultra pasteurised heavy whipping cream and got excellent results.
Sue
April 6, 2019 at 10:54 amThanks for that Ken, I’ve actually made it once myself with non-ultra pasteurized, but it’s hit or miss for me. Maybe I’ll do a new set of tests on that.
Ulises
March 17, 2019 at 5:37 pmSo, Do you think a slow cooker can do the Job over night ?
Sue
March 17, 2019 at 7:00 pmThe slow cooker is too hot for this Ulises.
Carla
March 12, 2019 at 4:57 amCan I make this in my pressure cooker, as I don’t have your cooker
Thank you
Sue
March 12, 2019 at 1:01 pmUnfortunately no, Carla, because this isn’t actually pressure cooked, it’s just using the yogurt function of the Instant Pot to keep the cream at a constant 180F for the 10 hours. Sorry!
Carole
March 11, 2019 at 9:27 pmAnother method to make clotted cream is in the oven. Using non ultra-pasteurized whipping cream, pour a quart or so into a glass baking dish. Put in a 170° oven overnight. In the morning, the dish and warm cream goes into the fridge to cool. After it has cooled, scrape off the “clotted” cream and put it in a jar. I use the watery whey to make scones or soup. This method results in caramely, buttery flecks in the cream. You can homogenize the mixture by beating by hand or with an electric mixer. It is incredibly delicious.
Katerina @ diethood .com
March 10, 2019 at 9:04 amThis is fantastic!! I LOVE that I can make it in the Instant Pot! Can’t wait to try it!
Lucy
March 9, 2019 at 8:05 amDo you think that the yogurt button set for 10 hours would work? Then it would turn itself off–more foolproof! This looks fabulous!
Sue
March 9, 2019 at 8:39 amI think the yogurt setting would be more like 110-115F which is the temp to ferment yogurt, so too low.
LIsa
March 9, 2019 at 5:55 amI have studied so many recipes on making clotted cream. Looks like I’m getting me an IP ASAP!
I cant wait to try this. Thank you!!
Sue
March 9, 2019 at 7:36 amI think you’ll love this Lisa, the only problem is thinking up enough ways to eat all that clotted cream 😉
Diane Kindall
March 8, 2019 at 6:08 pmJust wondering what size IP you are using for the clotted cream. I have a 4 quart and an 8 quart. I know the most popular size is 6 quarts so I’m wondering if I should only use 1 pt of cream for the 4 quart or 3 pots for the 8 quart. What do you think?
Sue
March 8, 2019 at 6:21 pmI did use my 6 quart, I’ll make sure to mention that in the post, Diane. I’m not exactly sure what you should do, but as long as the cream comes up at least 2 inches in the pot, you should be ok, so you might see how much cream that would be in your 4 qt.
Alice
March 8, 2019 at 4:27 pmCan hardly wait to try this recipe. Thank you for sharing
Mary
March 8, 2019 at 12:08 pmLooks like I’m just going to have to have to get myself an Instant Pot. Couldn’t trust such a precious commodity to my cranky oven!!! I used to enjoy clotted cream when living in the UK. Could have it sent from Cornwall in little pots which used to have the crust on the top. I always imagined they had set it in these pots when making it?? I wonder how?
Thanks for the impetus to buy an IP!!!
Sue
March 8, 2019 at 1:37 pmCornwall is famous for its cream and I think it’s actually higher in fat than other creams, so it’s possible, I guess, that they can make it right in those little jars… don’t know!
Jessica Formicola
March 8, 2019 at 10:19 amThis is going onto my Instant Pot line up! I can’t wait to try it!
Sue
March 8, 2019 at 10:25 amMy IP lineup keeps growing and growing…
Ilona
March 8, 2019 at 10:03 amI can’t believe how many things you can make in Instant Pot. I don’t have it yet, maybe someday.
Sue
March 8, 2019 at 10:25 amIt’s going to become a kitchen necessity Ilona, I’m convinced.
Maria
March 8, 2019 at 9:19 amomg.omg.omg. we were just at a friend’s home for homemade fondue dinner last night and were discussing clotted cream! i’ll be heading to Trader Joes today! thanks for the recipe!
Sue
March 8, 2019 at 10:25 amPerfect!
MARIA
March 10, 2019 at 10:35 amSuccess! I used my 8 qt IP and think the 6 qt or smaller would be easier. Thanks for the awesome recipe.
Sue
March 10, 2019 at 11:27 amCongrats, now all you need are the scones 😉
Natalie
March 8, 2019 at 9:01 amI never tasted clotted cream before (I don’t believe we have anything like that where I live), but it sounds and looks quite interesting for cooking and baking.
Sue
March 8, 2019 at 9:12 amTrying completely new and interesting foods is one of the great pleasures in life!
Jacqueline Debono
March 8, 2019 at 8:44 amI adore a British cream tea with scones, jam and clotted cream! But, have only ever had it in those little tea shops they have near Windsor Castle or other British tourist destinations! Now I can make my own! So cool that clotted cream can be made in an Instant Pot, so yes! Now I have to get one!
Sue
March 8, 2019 at 8:47 amIn the meantime until you get an IP try the oven method 🙂
Barbara
March 8, 2019 at 8:07 amLove, Love your posts – I was wondering for those of us who don’t have an instant pot, how can we use the
crockpot?
Sue
March 8, 2019 at 8:09 amYou can use your oven, Barbara, if you can set it to 180F. The crock pot doesn’t work because even on the keep warm setting it gets too hot, I’m afraid. Here’s the link to my original post where I make it in the oven: https://theviewfromgreatisland.com/how-to-make-clotted-cream/
Let me know if you have any questions.
Elizabeth Leaver
March 8, 2019 at 7:57 amHow am I just learning you can make your own clotted cream?! And it’s so simple! Even better is that I have all the ingredients for scones in the cupboard, I’m going to have to try this!
Sue
March 8, 2019 at 8:00 amOh Elizabeth, you have some good eating ahead of you my girl…
Gina B
March 8, 2019 at 7:46 amI’ve made your oven clotted cream countless times, and I got an instant pot for Christmas, so I am so excited to try this, I’ll report back, thanks Sue!!!!!
Sue
March 8, 2019 at 7:55 amI prefer this method Gina, the Instant Pot ‘pot’ is just the right size for the cream. And it’s so easy.
Tricia | Saving Room for Dessert
March 8, 2019 at 4:07 amOh goodness, this looks too easy not to try! I can think of a million ways to use this clotted cream. Can’t wait for the scone recipe too! Pinned 🙂
Sue
March 8, 2019 at 8:02 amActually I think I’ll do a post on that Tricia, on all the other ways you can use clotted cream 🙂