I have a Salton yogurt maker which would probably be perfect for this. I purchased it on Amazon, and it was not expensive. For me, my old house in the winter is too cold to allow for succesful yogurt making.

I've linked to the model I have, which I purchased 7 years ago for less than $20.

Here is a link that might be useful: Salton yogurt maker

I looked into using my yogurt maker, though mine makes it in individual cups. Incubation temperature is not high enough, only 110 degrees F. You need around 180 F to make clotted cream. But thank you.

Perhaps you can look into a sous vide cooker.

A sous vide cooker can maintain very steady temperature to within one degree of accuracy for long cooking time.

There are sous vide cookers now for around $200.

dcarch

Cloted cream does have a deeper yellow-ish crust - not brown. A good alternative is marscapone.

I think i googled and read all the hundred methods you searched. I saw over and over, it is easy, easy, EASY, till i was blue. (and i saw a crockpot discussion but it did not go anywhere)

My favorite one, purchased, made in Holland, is no longer imported. It has caused an up-roar and was quickly hoarded this past summer. (i have one tin left)
So i started the search to make my own. I only want it once or twice a year for a special tart or pecan pie. Never expected to be without a tin or two. We have settle on a single serving good ice cream for a small bit on that holiday pie. Or a hand whipped cream.
I might try making some next summer for friends and neighbors missing our 'import no longer'.
As my husband says, "It is good, but not 8 hours in the oven, good".

Here is a link that might be useful: clotted cream

Try the website below. When we go to my daughter's in Cornwall, it's Kelly's stuff we eat!

Here is a link that might be useful: kelly's

I want to report back. It worked in the slow cooker! Resulting product is probably not quite the same as in the oven method, but still really good. Differences are probably due to the cream not being able to concentrate by evaporation as it would if baked in the oven. I filled the pyrex dish only to the depth of 1 inch, as from what I read, you need a lot of surface area for this.

Since I didnâÂÂt know what temperature my slow cooker (Rival, removable ceramic with 2 settings, low and high) ran at, I opted to use a water bath as I would if baking a custard. See my original post at top to know how I set it up. Starting with near boiling water poured into the cooker, so the water would not spend hours getting up to 180 F, I ran it for 12 hours. Seeing a bit of caramelization at the edge made me decide it had gone long enough.

I checked it every so often to observe the color and check the water temperature. I did this on a day when I would be home to monitor it. I did cycle it from the low setting to high briefly for a few times. I know removing the lid causes much loss of heat.

One of the problems with using a slow cooker, especially with a water bath, is dripping condensation. I got around that by covering the pyrex dish with foil, and making a vent by folding it up at the side to let any evaporation from the cream out but prevent steam from condensing inside the foil.

The results:

After chilling for a day, about half the cream was clotted. There was a top crust that was slightly brown. Under that crust and attached was a much thickened layer of cream. It was solid enough to be easily scooped out with a spoon. The taste is great. My memories of England are 20 years old, but this is pretty good.

The caramelization does not taste bad. In retrospect, I should have stopped it at 10 hours or maybe less. The edge was slightly crispy: like a baked custard. In the future I would try to stop it when it was light golden brown on top but nothing darker at the edge.

After removing the thickened part, leftover cream is thinner and milk-like, slightly brown. Still tastes like caramelized cream but not longer really rich like the whipping cream did at the start. I am going to make a batch of yogurt with it, adding in the cream I didnâÂÂt use on the first time around. The Greek yogurt I had in my hotel in Greece 2 years ago was 15% milkfat. All of us ate it by the whopping bowlful, drizzled with honey. It was the core of breakfast. I have bought so-called âÂÂGreekâ yogurt here in the US but almost all of it I can find is non-fat. I think non-fat and real Greek yogurt are mutually exclusive.

The link given by sleevendog above is very good. In the comments maybe people discuss various ways of making it. I tried to copy and paste it for my files, but that did not work. I will just have to remember!

This post was edited by linnea56 on Fri, Nov 22, 13 at 12:27

So i got curious. Got some heavy cream, set it in my sous vide cooker at 180 F.

8 hours later there was clotted cream! Put it in the fridge overnight. Had it for breakfast.

It was very good.

One more use for my SV cooker.

dcarch