Clotted Cream

Total Time:
13 min
Prep:
5 min
Inactive:
8 min

Yield:
1 cup
Level:
Easy

Ingredients
  • 2 cups pasteurized (not ultra-pasteurized) cream
Directions

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.


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