Clotted Cream

Rate this post
Clotted Cream

If y’all invented a cream training then incredibly delicious that y’all couldn’t send the persuasion of anyone too you, as well as the other dairy farmers inwards the expanse 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 as well as texture are the materials of legends. The long, ho-hum 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 become downwards equally depression equally 175-180 F., which is ideal for this technique. 200 F. volition work, simply perchance cheque afterwards 10 hours, as well as run across how things look. The other huge ingredient hither is the cream. Be certain to instruct the best y’all can. It should last from grass-fed cows, as well as convey a fatty content of betwixt 36-40%.

Avoid anything that says “Ultra-Pasteurized,” since it’s been heat-treated, as well as you’ll non instruct the same results. Other than this taking a twenty-four hours or two, the technique could non last easier, as well as I wasn’t exaggerating when I said it’s 1 of the close amazing things ever. I actually produce promise y’all orbit this a campaign soon.  Enjoy!
  • 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.