Ingredients
1 pint heavy cream (unpasteurized if possible)
1 pint heavy cream (if you want to make more than one batch)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Thick Devonshire cream — afternoon tea scones, strawberry jam
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Thick Devonshire cream — afternoon tea scones, strawberry jam
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours. The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat. Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours. Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.