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Clotted Cream

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“This recipe is from Alton Brown. (This is a recipe I adopted from the Zaar account.)”
READY IN:
5mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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

Directions

  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.

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