Ingredients Jump to Instructions ↓

  1. 2 cups pasteurized (not ultra-pasteurized) cream

Instructions Jump to Ingredients ↑

  1. Set a coffee filter basket, lined with a filter, in a strainer , over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream . Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese .


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