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    Good Eats' Clotted Cream


    Source of Recipe


    Alton Brown, Good Eats

    List of Ingredients




    2 cups pasteurized heavy cream
    (NOT ultra-pasteurized)

    Recipe



    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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