How to Make Homemade Clotted Cream in a Slow Cooker or Instant Pot

Rich, silky, and irresistibly indulgent, clotted cream is a classic British treat traditionally served with scones and jam during afternoon tea. Made by slowly heating cream to separate the fat, it develops a thick, buttery texture and a slightly nutty flavor. While it may sound fancy, making clotted cream at home is surprisingly simple with a slow cooker or Instant Pot.

What You’ll Need:

• 1 quart of heavy whipping cream (our cream is lightly pasteurized, not ultra-pasteurized--ideal for homemade clotted cream)

Slow Cooker Method:

1. Pour the cream into the slow cooker, ensuring it creates a shallow layer.
2. Set the slow cooker to "Warm" or the lowest setting and leave it undisturbed for 8-12 hours. The goal is to hold it at a low temperature, between 170-180º F for a long period of time.
3. Once the top forms a thick, luscious layer, carefully remove the insert and let it cool to room temperature.
4. Refrigerate for several hours or overnight. Scoop out the clotted cream, leaving the liquid whey behind (you can use this for baking or smoothies!).

Instant Pot Method:

1. Pour the cream into the Instant Pot insert. Use the "Yogurt" setting on low heat for 8-12 hours.
2. Once the cream thickens and forms a crust, cool to room temperature, then refrigerate overnight.
3. Scoop out the clotted cream, separating it from the liquid.

Serve your freshly made clotted cream generously atop warm scones with a dollop of jam. It's rich, buttery, and the perfect indulgence for afternoon tea!