@DCUKMod @DJC3 basic question here from a previous non-cook. Straining? Me thinks I might need an idiots guide to production of clotted cream in the IP. Is it as simple as using a sieve, or is there some hitherto unshared complicated cooking process involved? Please assume absolutely no prior knowledge!
As
@DJC3 says, definitely no straining for clotted cream. Straining is only to transform yoghurt to Grekk style yoghurt.
The clotted cream is really simple.
Heat cream In IP or I do it in a saucepan (I means I can clean up more as I go, and my forearms can't be burned on the edges of the inner pot - shorty person problem for me). If doing it in the IP, use the Boil setting, or if in a saucepan, with thermometer, heat to c82/83c.
Turn IP on at "Keep Warm".
Transfer heated cream to a container (I use a stainless steel bowl), put into the bottom of the IP (no water required)
Cover the pot - either IP lid or any other lid that fits - no pressure so no seal required
Ignore for 8-ish hours. I just do it overnight. It's not too time sensitive, except, I don't stop it before 8 hours.
Put container in fridge to cool (8-12 hours, but "until evening" works for me).
Either use from the container/bowl, or decant into "storage" container.
Try to put it back in the fridge if you're feeling strong. Alternatively, just eat!
I keep thinking I'll make it in little jars, but it hasn't happened yet.