Hi! Today we’re going to be making clotted cream.
1-liter Whipping Cream (35%)
1/2 cup Milk (3%)
لیتر خامه %35 - 1
½ پیمانه شیر پرچرب
There are several different ways to make clotted cream. You can boil milk for 20-25 minutes but that requires you to stir constantly. You can boil milk over a pot of water but that’s very time-consuming. The way that I’m going to show you today is very simple and doesn’t require any extra steps.
To make this dish you will need;
Preheat the oven to the lowest possible temperature it’s designed to go to. Mine is at 175°F.
Pour the cream and milk into an oven-safe container and mix well.
Cover the container with aluminum foil.
Poke holes in the aluminum foil to let steam escape when in the oven.
Put it in the oven for about 6 hours.
Take it out of the oven and let it cool completely.
Once cooled, let it sit in the fridge overnight.
It's ready! As you can see, the top of the cream has hardened a bit but it’s still soft and runny under the top.
Using a knife or spatula, loosen one corner of the hardened surface and pour the remaining runny cream into a separate bowl.
You can repeat the same process with this excess cream and
make another batch. Once the second batch is ready use the
excess cream for tea or coffee if you would like.
Now that you’ve drained the rest of the cream, take your knife and gently separate the clotted cream from the sides of your container.
Move the clotted cream onto a serving plate or a container to keep it in. Store in the fridge.
Bon Appétit
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