Seriously. This stuff takes no effort. All you need is a coffee filter, funnel, and some heavy whipping cream. If you can only find ultra-pasteurized, like me, it takes WAY longer than it would with anything else.
Do this with it:
Leave in the fridge for two hours. Scrape cream off sides of filter. If, however, it takes AGES for your to drain, like mine. Bag it up like this:
Spread on toast:
I like it best with a light sprinkle of cinnamon sugar. AWESOME.
Ivory
{ 5 comments… read them below or add one }
Can I store this in a glass jar in the fridge? How long does it keep? My two sisters LOVE clotted cream, but it’s hard to find in rural GA. Thanks so much for posting this!
@katie–You can keep it in glass just fine, but I don’t know how long. You’ll have to experiment. It doesn’t last long around here.
Great! Thanks again!
Hmm… I’ve never heard of clotted cream before. (Probably owning to my youthful ignorance.) Sounds gross, but it looks delicious! So, the less pasteurization the better? The cinnamon sugar idea sounds amazing. I am FOREVER looking for breakfast ideas, as I get sooo sick of bagels. Gotta find a way to spice ‘em up doncha know
irishcowgirl–It’s a British thing. Most of us haven’t heard of it.