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
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.
My youngest daughter is getting married in September and her bridesmaids, which are her 3 sisters and 2 nieces, are having a Bridal Shower Tea as it is done in England. One of my daughters found clotted cream on line. Several different ways to make it at home. So I made some two different ways and it is so yummy. It is also great with fruit. It doesn’t take much time at all to make the simple one but if you want to do it the old fashioned way, it takes a couple of days. It tastes the same and we love it. Just look on line for the recipes and try it.