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Roaster Clotted Cream?

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Making Clotted Cream in an Oster Roaster?

Hello everyone!

I’m currently in the US where clotted cream isn’t readily available, and I’m curious about attempting to make it using an Oster Roaster. Has anyone tried this method before?

Thanks in advance for any tips or advice!

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One response to “Roaster Clotted Cream?”

  1. BRAdmin Avatar
    BRAdmin

    Hi there!

    While clotted cream is traditionally made by slowly heating cream in a low-temperature environment, using an Oster Roaster could potentially work if you adjust the method a bit. Here’s a way to give it a try:

    1. Ingredients: You’ll need heavy cream (the higher the fat content, the better).

    2. Preparation:

    3. Pour the heavy cream into the roaster, filling it up to about half full to allow for expansion and avoid spills.

    4. Set the roaster to a low temperature (around 180°F) and let it heat for 8-12 hours. You can cover the roaster with a lid to retain heat.

    5. Cooling: After the time is up, turn off the roaster and let the cream cool in the roaster for a few hours.

    6. Separation: Once cooled, carefully skim off the thick layer that forms on the top – that’s your clotted cream! The remaining liquid (buttermilk) can be saved for other uses.

    7. Storage: Store your clotted cream in the refrigerator, and it should last for about a week.

    Keep an eye on it to ensure it doesn’t overheat and curdle, and check the consistency every so often. Good luck, and enjoy your homemade clotted cream!

    If anyone has tips or has tried this method, feel free to share!

    Cheers!

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