Clotted Cream

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups pasteurized cream (not ultra-pasteurized)
• coffee filter

Recipe

• 1 set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
• 2 pour the cream almost to the top of the filter.
• 3 refrigerate for 2 hours.
• 4 the whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
• 5 scrape this down with a rubber spatula and repeat every couple of hours until it reaches the consistency of soft cream cheese.
• 6 this could take from 8 to 12 hours.