Clotted Cream: Authentic Homemade Recipe for Perfect Cream Tea

Instructions:

1. Preheat your oven to a very low temperature: 180°F (82°C). Accuracy is key—use an external thermometer if necessary.
2. Prepare the Cream: Gently pour the heavy cream into a shallow baking dish. The cream should be no deeper than 1.5 inches (4 cm).
3. Transfer to Oven: Carefully place the dish, uncovered, onto the middle rack of the preheated oven.
4. Bake Low and Slow: Allow the cream to bake undisturbed for 10 to 12 hours. Do not open the oven door during this time unless you suspect scorching.
5. Check for Doneness: The cream is ready when a thick, solid, yellowish-golden crust (the 'clot') has formed across the entire surface, and the liquid underneath is clear, pale yellow whey.
6. Turn Off the Heat: Switch the oven off, but leave the cream inside for 1 to 2 hours to cool down very gradually.
7. Room Temperature Cool: Remove the dish from the oven and allow it to cool completely on the counter for 1 to 2 hours.
8. Refrigerate: Once completely cool, cover the dish tightly and refrigerate for a minimum of 8 hours (preferably overnight). This chilling is vital for the clotted texture to set properly.
9. Harvest the Clot: Use a slotted spoon or spatula to gently scrape the thick clotted layer off the top, leaving the liquid whey behind.
10. Store: Transfer the collected clotted cream into a clean, airtight container. It will keep fresh in the refrigerator for up to 5 days.