clotted cream

Tina Wilson Clotted cream- Preheat oven to 180. Pour 2 pints **NOT** ultra-pasteurized heavy cream in a shallow baking dish with the largest surface area you can to achieve a depth of 1-3". Place cream on middle rack of oven and leave undisturbed for 10-12 hours. (I do this overnight.) If your oven is too hot or too cool, the cream will not clot. (You may want to use an independent oven thermometer.) Remove from oven, being careful not to disturb the thin skin that has formed. Let cool, and then place in refrigerator until completely chilled. Carefully remove from fridge. Skim clotted cream from top and store in airtight container. Remaining milk is DECADENT. Use it as a replacement for milk in other recipes... or just drink it. No judgement here! ;) Tina Wilson Clotted cream- Preheat oven to 180. Pour 2 pints **NOT** ultra-pasteurized heavy cream in a shallow baking dish with the largest surface area you can to achieve a depth of 1 to 3". Place cream on middle rack of oven and leave undisturbed for 10 to 12 hours. (I do this overnight.) If your oven is too hot or too cool, the cream will not clot. (You may want to use an independent oven thermometer.) Remove from oven, being careful not to disturb the thin skin that has formed. Let cool, and then place in refrigerator until completely chilled. Carefully remove from fridge. Skim clotted cream from top and store in airtight container. Remaining milk is DECADENT. Use it as a replacement for milk in other recipes... or just drink it. No judgement here! ;)

note: **Note- In the U.S., most cream is ultra-pasteurized. Your farmer's market may carry it, but I get mine at Whole Foods.

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