Homemade Clotted Cream
Makes 2 Cups
Ingredients
1-1⁄2 cups pasteurized (not ultra-pasteurized) heavy cream
1⁄2 cup buttermilk
Instructions
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.)
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