Ingredients:

  • 1 Quart (946 ml/ 32 oz) Heavy Cream (un-ultra pasteurized, at least 35% milk fat)

Instructions:

  1. Preheat the Oven (Low and Slow): Set your oven to the lowest possible setting, ideally around 170-200°F (77-93°C).
  2. Pour the Cream: Gently pour the heavy cream into the oven-safe dish. Avoid splashing.
  3. Bake/Heat: Place the dish in the preheated oven and leave it undisturbed for 12-24 hours. The cream will develop a thick, yellowish crust on top.
  4. Cool and Refrigerate: Carefully remove the dish from the oven and let it cool to room temperature. Cover and refrigerate for at least 8-12 hours.
  5. Scoop and Enjoy: Scoop the thickened cream from the top of the dish, leaving the thinner liquid underneath. This is your glorious clotted cream!