Ingredients:
- 4 cups (950 ml) Heavy Cream, pasteurized but not ultra-pasteurized (look for cream with a higher fat content, at least 35%)
Instructions:
- Gently pour the heavy cream into the oven-safe dish, ensuring it’s evenly distributed.
- Preheat the oven to the lowest possible temperature (ideally, 170-200°F/77-93°C). Place the dish of cream in the oven. Bake for 12-24 hours, or until a thick, wrinkled skin forms on the surface. Check after 12 hours and then every few hours after that.
- Carefully remove the dish from the oven (it'll be hot!). Allow the cream to cool completely at room temperature. Cover the dish and refrigerate for at least 8 hours, or preferably overnight.
- Gently skim the thick clotted cream layer from the top of the dish using a spoon or spatula. Be careful not to mix it with the thinner liquid underneath (the buttermilk).
- Store the clotted cream in an airtight container in the refrigerator for up to 5 days. The buttermilk can be used in baking.