Instant Pot Clotted Cream

 

INGREDIENTS

4 c. heavy cream, not ultra pasteurized

DIRECTIONS

Pour cream into Instant Pot insert and close lid. Doesn't really matter if it's on Venting or Sealing since you're not bringing it to pressure, but I leave on Sealing

Set Instant Pot to Yogurt Boil (press the Yogurt button, the hit Adjust till you see the word Boil)

When Instant Pot beeps that boil setting is done, press Keep Warm button

Leave at Keep Warm for 8 hours

Turn off Instant Pot, remove lid and remove insert to set on a cooling rack

Let cool an hour or so at room temp so it doesn't heat up your fridge too much

Cover with plastic wrap and put in fridge for at least 8 hours. I did 12

Remove Instant Pot insert from fridge. The clotted cream will have thickened a bunch. Make a little hole at an edge so that the whey can get out

Pour off the whey as best you can and then scoop the clotted cream out into a jar or bowl. I got more than 2 cups worth, so judge your bowl size by that

Stir back in some whey if you want a looser texture. You can use the whey to make more clotted cream if desired, or use it it cream scones, biscuits or anything else you fancy

Spread on anything or top your oatmeal with it. The possibilities are endless. Use up within 3-4 days. You could try freezing it if you can't finish it--you wouldn't want to waste any and it may work

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