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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It doesn't seem to come out right
Rated: 3 stars out of 5