<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <h4 class="recipe_title" id="recipe-1">HOMEMADE CLOTTED CREAM</h4> <p class="recipe_yield">MAKES 2 CUPS</p> <hr/> <p class="recipe_headnote"><i>Ultrapasteurized heavy cream can be substituted but the resulting cream will be not as flavorful and tangy. This recipe can be halved or doubled as needed.</i></p> <div class="pagebreak"> </div> <table class="recipe-table" id="table-"> <tbody> <tr> <td class="recipe-table-left"> <p class="recipe_amount"><b>1½</b></p> </td> <td class="recipe-table-right"> <p class="recipe_ingredients"><b>cups pasteurized (not ultrapasteurized) heavy cream</b></p> </td> </tr> <tr> <td class="recipe-table-left"> <p class="recipe_amount"><b>½</b></p> </td> <td class="recipe-table-right"> <p class="recipe_ingredients"><b>cup buttermilk</b></p> </td> </tr> </tbody> </table> <div class="pagebreak"> </div> <p class="body_first">Combine cream and buttermilk in jar or measuring cup. Stir, cover, and let stand at room temperature until mixture has thickened to the consistency of softly whipped cream, 12 to 24 hours. Refrigerate; cream will continue to thicken as it chills. (Clotted cream can be refrigerated for up to 10 days.)</p> </body> </html>