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Message: <blockquote data-quote="DCUKMod" data-source="post: 2147293" data-attributes="member: 345386">I just use Double Cream, or even better, in my view, Extra Thick Double Cream.We have been experimenting with it a bit (in other words eating quite a bit of it!), and I currently have a brand new batch, which I have put into smaller containers, and we'll eat our way through then, but will be keeping at least two pot until it starts growing mould, or smells off.MrB reckons it's far nicer than shop bought.  Never being one to deflect a cimpliment, I'll take that.I use this "recipe"<a href="https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/" target="_blank">https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/</a>  Timing has to be thought through a bit, due to the long "cooking" time, plus then the cooling phase.If I can't invest enough time for the inner pot (if we're having a cookathon,say), I'll do the heating phase in a saucepan, with a thermometer to ensure the temperature is achieved, then decant into a stainless steel bowl and pop that directly into the inner pot.As the "cook" phase isn't at pressure, it doesn't need water in there, then after the allotted time, I just lift out the inner pot, cover it and put it into the fridge.The longest we have ever had a pot of clotted cream is 15 days.  It hadn't gone off before we had finished eating it; hence my current experiment.  I have also frozen a small portion and will see what it's like defrosted some time.Life is on big experiment.  <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite41" alt=":hungry:" title="Hungry    :hungry:" loading="lazy" data-shortname=":hungry:" /></blockquote>

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