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Print this Recipe    Clotted Cream 12

Easy Clotted Cream

1 pint Pasteurized Cream (not ultraPasteurized)
1 large coffee filter

When selecting a coffee filter, use the cheapest available. The
expensive brands are too efficient and the whey will not drain off
as easily. Usually takes about 24 hours total time.

Place the coffee filter in a sieve, then place the sieve in a bowl.
Pour the cream into the filter and place in the refrigerator. About
every 3 hours, scrape the sides of the filter with a rubber spatula.
As the whey drains off, what is left clinging to the sides of the
filter is the clotted cream. The more whey you allow to drain, the
thicker the clotted cream. Using this method I can get it to the
consistancy of putty - great for scones, etc. For berries I keep
it a bit thinner. This method is much easier than the traditional
method of scalding the milk, etc. The drained off whey also has a
cream flavor that is good in coffee or tea.

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