Ingredients:

  • 4 cups (950ml) heavy cream (pasteurized, not ultra-pasteurized)

Instructions:

  1. Preheat oven to the lowest possible temperature, ideally around 170°F (77°C).
  2. Gently pour the heavy cream into a shallow baking dish. Don't stir.
  3. Carefully place the dish in the preheated oven and bake for 12-24 hours, until a thickened layer forms on the surface.
  4. Remove the dish from the oven and let it cool completely at room temperature.
  5. Cover loosely and refrigerate for at least 12-24 hours.
  6. Gently scoop off the thick, clotted cream from the top of the dish, separating it from the liquid underneath.
  7. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.