Clotted Cream

1. 1

   Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.

2. 2

   Pour the cream almost to the top of the filter.

3. 3

   Refrigerate for 2 hours.

4. 4

   The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.

5. 5

   Scrape this down with a rubber spatula and repeat every couple of hours until it reaches the consistency of soft cream cheese.

6. 6

   This could take from 8 to 12 hours.

No additional tips available.