Homemade clotted cream

Yield: 2 cups

Measure Ingredient
1½ cup Pasteurized heavy cream NOT ultra-pasteurized
½ cup Buttermilk

Combine cream and buttermilk in jar or measuring cup. Stir, cover, and let stand at room temperature until mixture has thickened to the consistency of softly whipped cream, 12 to 24 hours. Refrigerate; cream will continue to thicken as it chills. Clotted cream can be kept refrigerated and covered for up to 10 days.

Cook's Illustrated January/February 1995 Submitted By DIANE LAZARUS On 12-21-94

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