Is Clotted Cream Really Illegal in America? Here’s the Truth
Clotted cream sounds like something straight out of a British novel, and in a way, it is. It’s a thick, rich spread made by gently heating full-fat milk until the cream rises to the top and forms soft “clots.” The result is buttery and smooth, with a flavor that’s somewhere between whipped cream and unsalted butter. To be considered the real deal in England, it needs to have at least 55 percent butterfat and traditionally comes from the Devon or Cornwall regions. Over there, it’s not just a topping but part of daily life, especially at cream tea time when scones, jam, and clotted cream are served together.
Here in the United States, clotted cream has more of a mysterious reputation. It’s rarely seen in grocery stores and restaurants, and the few times it does pop up, it’s usually a less authentic version made with pasteurized cream. That scarcity makes people wonder if it’s outright banned, but the story is a little more complicated than that.
The Real Legal Catch
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Clotted cream is not illegal in America, but traditional clotted cream is tricky to produce here because of food safety rules. In 1987, the federal government banned the sale of raw, unpasteurized milk across state lines. States were left to decide if they would allow it locally, and while a handful do, raw milk is still rare and often sold under strict conditions. Since traditional clotted cream is made with unpasteurized milk, it immediately hits a wall with those rules. That doesn’t mean you’ll get in trouble for eating it, but it does mean producers can’t legally sell authentic versions nationwide.
Pasteurized cream can be used instead, and that’s what most American brands rely on. The catch is that pasteurization changes the fat structure in milk, which means the texture and taste aren’t quite the same. Purists say the pasteurized versions are missing that signature richness and depth. Think of it as the difference between fresh bread from a bakery and a loaf that’s been sitting in plastic wrap for a week. Both are bread, but they don’t give the same experience.
So, Can You Actually Find It Here?
You can, but you’ll have to look harder than you would for, say, butter or cream cheese. Some specialty shops and online stores import clotted cream directly from the UK, usually in jars, but it’s not something every state allows. Even when you track it down, it might come with a higher price tag due to shipping and limited supply. Some American cafes and tea rooms serve clotted cream, but it’s often a pasteurized version or even a whipped cream and butter hybrid designed to mimic the texture.
If you’re the adventurous type, you can make your own at home. Recipes usually call for heavy cream instead of raw milk, since raw milk isn’t always easy or safe to get. It takes hours in a low oven, but many home bakers say the results are surprisingly good. Even if it isn’t identical to what you’d taste in Devon, it’s close enough to spread on a warm scone and feel like you’re part of the tradition.
Why It Probably Won’t Be Common Anytime Soon
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The truth is that clotted cream’s rarity in America comes down to a mix of health regulations and cultural expectations. Most Americans didn’t grow up with cream tea as part of daily life, so there isn’t the same demand for it as in the UK. For food producers, that means the hurdles of sourcing raw milk, facing regulatory barriers, and creating a product that won’t appeal to mass markets just aren’t worth the effort.
Still, for those who want to taste what the fuss is about, there are options. Importing a jar, making it at home, or finding a local tea shop that makes its own are all ways to get close to the real experience. It might not be the easiest treat to come by, but that rarity makes it feel a little more special when you finally do get to spread it on a scone with jam.