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Clotted Cream for Tea & Scones

Clotted Cream for Tea & Scones

Put a strainer over a bowl and line the strainer with a coffee filter. Place pasteurized (not ultra-pasteurized) heavy cream into the coffee filter leaving a little bit of the filter exposed above the cream. Place this into your refrigerator. The whey will pass through the filter into the bowl. After 2 hours, scrape down the sides gently so not to tear the coffee filter. You will need to repeat this process every 2 hours until the cream reaches the consistency of cream cheese (This will take somewhere between 6-10 hours).