Clotted Cream

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Samira Yago Cholagh, a Chaldean Christian born in Iraq now living in the States told me: “Once a year, perhaps on Christmas morning, I treat myself to this luxury for breakfast, spreading the cream on bread and topping it with honey or fig jam.”

Samira’s clotted cream can be cut into squares to use over desserts, or used in place of butter with marmalade. Making your own clotted cream takes some time, but since there is little actual work involved, it’s definitely worth the trouble.


  • 1 quart milk
  • 1 quart heavy cream


  1. Place the milk in a heavy enameled pot. Bring to a boil and reduce the heat. Add the cream in a steady stream from as far above the pot as possible. Simmer, partially covered, over very low heat for 2 hours. Remove from the heat and let stand at room temperature for 7 hours.
  2. Return the cream in the pot to very low heat. Simmer for 30 minutes; let cool again. Place the pot in the refrigerator for 2 days before cutting. Loosen the edges of cream that form around the pan with a knife. Cut and carefully transfer pieces to a flat plate. Refrigerate, tightly covered, for up to 4 days.