Ingredients:

  • 4 cups (950ml) Heavy Cream (unpasteurized preferred, but pasteurized will work)

Instructions:

  1. Preheat the Oven: Preheat your oven to the lowest possible temperature (ideally around 170°F / 77°C, but no higher than 200°F/93°C).
  2. Pour the Cream: Gently pour the heavy cream into the oven-safe dish.
  3. Bake Slowly: Place the dish in the preheated oven and bake undisturbed for 12 hours. A skin should form on the surface.
  4. Cool and Chill: Carefully remove the dish from the oven and allow it to cool completely at room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
  5. Skim the Cream: Using a large spoon or ladle, gently skim the thick, clotted cream from the top of the dish. Be careful to avoid the thinner milk underneath.
  6. Storage: Store your clotted cream in an airtight container in the refrigerator for up to 3 days.