Making Clotted Cream

 Soooo, yesterday I started the process for making clotted cream. It's super hands off, but takes 24+ hours (so prepare accordingly!) 

All you have to do is pour heavy whipping cream into a oven safe dish (til it's about 1/2"-1" thick) and then put it in the oven, preheated to 180 degrees Fahrenheit, for 12 hours. 

After the 12 hours are done, you want to transfer the baking dish to the refrigerator after it's cooled to room temp for another 12 hours. Scrape off the thick layer on top and pour the remaining liquid (whey) into a jar. Beat up the cream until smooth and spreadable and enjoy! 

The process is long...but the results are worth it! 

Here's the link to the recipe I (mostly) followed click here for link

Note: the recipe I linked says to 'discard' the remaining liquid, but you don't have to waste it. Use it for other baking projects! 

It turned out really well even though I haven't tasted it!! :)