Homemade Clotted Cream Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Pasteurized heavy cream,
1/2 cup: Buttermilk,
-NOT ultra-pasteurized,
Directions:
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.
Cooks Illustrated January/February 1995
Submitted By DIANE LAZARUS On 12-21-94
Source from luhu.jp
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.
Cooks Illustrated January/February 1995
Submitted By DIANE LAZARUS On 12-21-94
Source from luhu.jp