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Ingredients
- 2 cups Pasteurized Heavy Cream (Not Ultra Pasteurized)
Method
- Preheat oven to 180°F. Pour cream into a shallow oven-safe baking dish. Cover and bake cream for 10-12 hours. Remove from oven and cool to room temperature for about 1 hour. Cover well with plastic wrap and chill overnight.
- Scoop clumps of clotted cream from the the milky liquid and place in an airtight container. Chill well and use within a week.
- Note: The leftover milky liquid can be used for baking or poured over your morning cereal.
