Clotted Cream

  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Inactive: 8 min
  • Yield: 1 cup
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2 cups pasteurized (not ultra-pasteurized) cream


  1. 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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