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Scones and Jam

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Dianusia said:
Oh don’t tease . Spill.
Click to expand...
I use an Instant Pot electric pressure cooker, although I'm sure a slow cooker, on a low setting, or a yoghurt maker would work as well. I just haven't tried them.

I take however much double cream (or even extra thick double), bring it to a near boil, then put it into the pressure cooker, in a metal bowl (just makes latter stages simpler), and put the pressure cooker on to the Yoghurt setting and ignore it until next morning. For me, that usually equates to 10 or 12 hours. At this point the cream will still appear runny, but don't fret!

I then remove the metal pot from the pressure cooker and cool it, the refrigerate for at least 8 hours - in my world, that can also mean another overnight.

After refrigeration, crack to crust of the now clotted cream and pour off any un-thickened cream (amounts vary), but this is still perfectly usable. What is left if beautiful clotted cream my OH describes as the best ever.

It's a great way of utilising cream that might have a supermarket yellow label on it, but for parties or whatever, it is a must. Folks marvel at the alchemy which is really very simple indeed.

I only warm the cream on the hob, then transfer to a metal bowl for the PC as it means I can clean the milky pan asap.

This is the basis for my mods: https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/
 
If people use Costco they usually have a big tub of clotted cream for less than £3.
 
Ciara DUK said:
These look absolutely wonderful! Do you mind sharing the recipe? 🙂

Scone-ly if you don't mind sharing, that is 😉
Click to expand...
The recipe has already been posted at the top of the second page...
 
AndBreathe said:
I use an Instant Pot electric pressure cooker, although I'm sure a slow cooker, on a low setting, or a yoghurt maker would work as well. I just haven't tried them.

I take however much double cream (or even extra thick double), bring it to a near boil, then put it into the pressure cooker, in a metal bowl (just makes latter stages simpler), and put the pressure cooker on to the Yoghurt setting and ignore it until next morning. For me, that usually equates to 10 or 12 hours. At this point the cream will still appear runny, but don't fret!

I then remove the metal pot from the pressure cooker and cool it, the refrigerate for at least 8 hours - in my world, that can also mean another overnight.

After refrigeration, crack to crust of the now clotted cream and pour off any un-thickened cream (amounts vary), but this is still perfectly usable. What is left if beautiful clotted cream my OH describes as the best ever.

It's a great way of utilising cream that might have a supermarket yellow label on it, but for parties or whatever, it is a must. Folks marvel at the alchemy which is really very simple indeed.

I only warm the cream on the hob, then transfer to a metal bowl for the PC as it means I can clean the milky pan asap.

This is the basis for my mods: https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/
Click to expand...

My slow cooker works better on the warm setting, around 80C, high and low both get to a hotter settings, around 100C, just the time it takes to get there is different.
My yoghurt maker doesn't get that hot, more warm really, I like a live yoghurt, and 80C is past the pasteurisation temperature for that to be possible.
 
For those providing instructions for making clotted cream in the pressure cooker (@AndBreathe and @travellor), how many weights does the "Yoghurt setting" and "warm setting" equate too.
I inherited my pressure cooker from my Mum who may have inherited it from her Mum (it has been serviced) so the only configuration is how many weights to use. 🙄
 
helli said:
For those providing instructions for making clotted cream in the pressure cooker (@AndBreathe and @travellor), how many weights does the "Yoghurt setting" and "warm setting" equate too.
I inherited my pressure cooker from my Mum who may have inherited it from her Mum (it has been serviced) so the only configuration is how many weights to use. 🙄
Click to expand...
Sorry hello, I have absolutely no idea. i have never used any manual pressure cooker, and whilst MrB has, he’s a in the land of nod at the moment. (We’re in a +6hr time zone).

Neither the yoghurt nor keep warm settings are pressure settings, but what is important is the consistent temperature.
 
helli said:
For those providing instructions for making clotted cream in the pressure cooker (@AndBreathe and @travellor), how many weights does the "Yoghurt setting" and "warm setting" equate too.
I inherited my pressure cooker from my Mum who may have inherited it from her Mum (it has been serviced) so the only configuration is how many weights to use. 🙄
Click to expand...

Not a pressure cooker, it's a slow cooker for me, it's a long slow 80C the process needs, it can be done in an oven as well.
 
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