The Name's Cream...Clotted Cream

If you lot invented a cream training too then incredibly delicious that you lot couldn’t deport the consider of anyone likewise you, too the other dairy farmers inwards the surface area enjoying it, adding the give-and-take “clotted” to the cite is a pretty audio strategy.

While the cite doesn’t just brand the oral fissure water, the season too texture are the materials of legends. The long, deadening cooking variety of toasts the cream, which imparts a sweet, nuttiness that I don’t intend I’ve tasted inwards whatever other preparation.

Most modern ovens larn downwards every bit depression every bit 175-180 F., which is ideal for this technique. 200 F. volition work, merely mayhap banking firm agree subsequently 10 hours, too run into how things look. The other huge ingredient hither is the cream. Be certain to larn the best you lot can. It should hold out from grass-fed cows, too convey a fatty content of betwixt 36-40%.

Avoid anything that says “Ultra-Pasteurized,” since it’s been heat-treated, too you’ll non larn the same results. Other than this taking a twenty-four hours or two, the technique could non hold out easier, too I wasn’t exaggerating when I said it’s i of the nearly amazing things ever. I actually create promise you lot plow over this a endeavor soon.  Enjoy!

Ingredients:

4 cups heavy cream

8 x 8-inch drinking glass or ceramic baking dish

- Bake at 175-180 F. for 12 hours. Chill overnight earlier separating the “clots.” Use the reserved liquid for baking biscuits.

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