Friday, June 3, 2016

Instant Pot Clotted Cream

I haven't posted any other Instant Pot recipes, I don't think, but it's only a matter of time. Or at least I'll give the IP variation on my regular recipes. I got this gem for my birthday and fell immediately in love, so much so that my ravings inspired at least three other friends to buy them! The Instant Pot, for the uninitiated, is a pressure cooker, rice cooker, yogurt maker, rice cooker and more. I can do gorgeously soft pinto beans from dry with only 45 minutes at pressure. I've been making yogurt like a fiend. And the rice it yields is great.

So when I read a Kitchn post about a woman who makes clotted cream by bringing the cream to 180 degrees, my antennae went up immediately. After all, the Yogurt Boil setting on the IP brings the milk to 180 and then you cool to 115 before adding the starter. So I figured there must be a way to bring the cream to 180 in the IP and then keep at that temp for the recommended 8 hours.'

I had a look on the web and didn't find any IP-specific recipes, but this slow cooker recipe https://fearlessfresh.com/make-clotted-cream/  was a great baseline, not that making clotted cream is at all tough if you have an easy way to reach and then keep the desired temp.

I was a bit worried about yield, so I kept warm for 10 hours but I think 8 would be ideal. I had no issues with burning, the IP kept a perfectly fine temp the whole time and I got over 2 cups clotted cream from 4 c. originally and that is enough for me. Even with guests helping us, who really needs more than 2 cups of clotted cream? I'll use the leftover whey to make cream scones. And top them with clotted cream and strawberries and possibly some ganache. How decadent is that?

INGREDIENTS
4 c. heavy cream, not ultra pasteurized

DIRECTIONS

  1. Pour cream into Instant Pot insert and close lid. Doesn't really matter if it's on Venting or Sealing since you're not bringing it to pressure, but I leave on Sealing
  2. Set Instant Pot to Yogurt Boil (press the Yogurt button, the hit Adjust till you see the word Boil)
  3. When Instant Pot beeps that boil setting is done, press Keep Warm button
  4. Leave at Keep Warm for 8 hours
  5. Turn off Instant Pot, remove lid and remove insert to set on a cooling rack
  6. Let cool an hour or so at room temp so it doesn't heat up your fridge too much
  7. Cover with plastic wrap and put in fridge for at least 8 hours. I did 12
  8. Remove Instant Pot insert from fridge. The clotted cream will have thickened a bunch. Make a little hole at an edge so that the whey can get out
  9. Pour off the whey as best you can and then scoop the clotted cream out into a jar or bowl. I got more than 2 cups worth, so judge your bowl size by that
  10. Stir back in some whey if you want a looser texture. You can use the whey to make more clotted cream if desired, or use it it cream scones, biscuits or anything else you fancy
  11. Spread on anything or top your oatmeal with it. The possibilities are endless. Use up within 3-4 days. You could try freezing it if you can't finish it--you wouldn't want to waste any and it may work

21 comments:

Elle said...

This is great! Can you tell me if you left the vent on the IP open or closed when doing the "Yogurt Boil" step?

Laurel said...

I closed it, just as I would for yogurt. Thanks for stopping by!

Cyndi McCurdy said...

How long does it take to do the boil part?

Laurel said...

Cyndi, I don't know how long it will take for sure. Depends on your machine and how much cream. When I do a gallon of milk for yogurt it takes about an hour to get to 180 but it'll be a lot less for 4 cups of cream!

Jennifer Mistsoftime said...

Oh THANKS 💙💚

JellyBelly said...

Do you have a recipe for cream scones?

JellyBelly said...
This comment has been removed by the author.
Laurel said...

@JellyBelly, I don't have a personal favorite yet as I haven't completely decided the qualities I like best in my scone (and since I more often have buttermilk/yogurt/whey around I usually go with a recipe that calls for those), but you can't go wrong with Smitten Kitchen/ America's Test Kitchen (https://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/) or maybe King Arthur Flour (http://www.kingarthurflour.com/recipes/cream-tea-scones-recipe). Happy baking.

Mary said...

Oh.My.Goshey.Gosh!!! Thank you for playing your food and sharing with all of us. <3 Mary in Canada

Tina Thorn said...

how do you make more with the whey?

Bee said...

I made this the other day and it was excellent - so much better final product than doing it in the oven, and way less energy needs. A pretty good approximation of what I'd buy in the UK, and a wonderful yellow crust.

But... there was more 'liquid cream' than I was expecting, and less of the thin, watery whey. I wonder if it somehow wasn't cooked enough? Other recipes call for 180F, and I think my cream only got to around 140F. I kept it in there for about nine hours, so would the temperature make the difference?

Laurel said...

@Bee, so glad you tried it and made it! I am no food science expert, but am guessing the temperature does make a difference. Or you might need to leave it for longer. Please make sure your cream at least gets to 180 degrees before leaving it to rest even if it rests at a lower temperature. Happy cooking!

Micheline said...

Hi Laurel thanks I tried it with ultra cream an seems it worked ok. Is it normal to have tiny solid particles in the finished cream as well as a yellowish on top when ready to scoop.


Laurel said...

@Micheline, so glad you tried it and that ultra-pasteurized cream wasn't an issue. The tiny solid particles should just be solidified butterfat and the yellow is an expected color on the "crust" as the cream has cooked some. I rather like the golden color. Best wishes!

Micheline said...

Thanks very much. I do have a French blogue would you give me permission to publish your recipe for clotted cream in Instant Pot I will mention you name. Many Quebecers don't know what it is that would be fun to explain and share such a good ingredient.

Micheline

Laurel said...

@Micheline, please feel free to publish my recipe and I would be grateful if you'd just include a link to my original. I'd love to see your final result (I read French). Cheers!

Lawrence said...

Did you check the temp after boil to make sure it hit 180? And is the keep warm to really just keep it warm or keep it at 180.....Or by default is 180=keep warm....my food safety training is saying that keep warm def keeps it over 140... Interesting..

Laurel said...

@Lawrence, great questions. It definitely hits 180 after the boil setting in my Instant Pot. I"m not sure if keep warm keeps it at 180 but it definitely keeps it warm enough for it to clot and I don't think it is in the danger zone. However I will add a disclaimer that any person who makes this recipe makes and eats it at their own risk. I am not making any absolute claims as to the safety of anyone else's interpretation of this recipe or anyone else's machinery even if it's Instant Pot brand. I never expected to have so many readers I've never met!

nancy keithley said...

I wonder if you would share your recipe for cream scones :)

Merri Buck said...

Do you have any idea what amount of time you would use if you do not have the "yogurt boil" setting?

theresaj4 said...

Curious, Why not ultra pasteurized cream?