Homemade clotted cream
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pasteurized heavy cream NOT ultra-pasteurized |
| ½ | cup | Buttermilk |
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.
Cook's Illustrated January/February 1995 Submitted By DIANE LAZARUS On 12-21-94
Related recipes
- Clotted cream
- Clotted cream #1
- Clotted cream part 1
- Clotted cream part 2
- Clotted cream, devon-style
- Cornish clotted cream
- Devonshire cream
- Devonshire cream/clotted cream
- Devonshire or clotted cream
- Homemade butter
- Homemade cream cheese
- Homemade cream liqueurs
- Homemade cream soup
- Homemade creme fraiche
- Making your own devonshire clotted cream
- Making your own devonshire or clotted cream
- Mock clotted cream
- Mock devonshire clotted cream
- Mock devonshire clotted cream (tdn)
- Scone cream