You may also like
Ingredients
- 2 cups pasteurized (not ultra-pasteurized) cream
Method
- 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.
- Preparation time: 5 minutes Ease of preparation: easy
