Easy Clotted Cream
- 1 pint Pasteurized Cream (not ultraPasteurized)
- 1 large coffee filter
When selecting a coffee filter, use the cheapest available. The expensive brands are too efficient and the whey will not drain off as easily. Usually takes about 24 hours total time. Place the coffee filter in a sieve, then place the sieve in a bowl. Pour the cream into the filter and place in the refrigerator. About every 3 hours, scrape the sides of the filter with a rubber spatula. As the whey drains off, what is left clinging to the sides of the filter is the clotted cream. The more whey you allow to drain, the thicker the clotted cream. Using this method I can get it to the consistancy of putty - great for scones, etc. For berries I keep it a bit thinner. This method is much easier than the traditional method of scalding the milk, etc. The drained off whey also has a cream flavor that is good in coffee or tea.
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