 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
This recipe is from Alton Brown. (This is a recipe I adopted from the Zaar account.) Ingredients:
2 cups pasteurized cream (not ultra-pasteurized) |
coffee filter |
Directions:
1. Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
2. Pour the cream almost to the top of the filter.
3. Refrigerate for 2 hours.
4. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
5. Scrape this down with a rubber spatula and repeat every couple of hours until it reaches the consistency of soft cream cheese.
6. This could take from 8 to 12 hours.
|
|