CLOTTTED CREAM

 CLOTTED CREAM

 Take heavy cream, pour it into a baking dish you want it to be about an inch and a half high. ( everywhere I read said that it’s best to use non-pasteurized heavy cream or at least one that does not state on the outside of the carton ultra pasteurized, but I couldn’t find that. So this time I did use one that stated very clearly ultra pasteurized but it still came out great)Place it in the oven at about 170 to 180° for about 12 hours, take it out let it cool to room temperature. Cover it put it in your refrigerator for 8 to 10 hours and then when it’s done scrape off the top, put it in the jar, the liquid that has left can be used like milk when you’re making pancakes, etc. I  used it when I made my English muffin bread today. It’s like the best whipped butter you’ll ever have LOL, put it in your fridge use it on anything you would put butter on for about a week.