Step 1

Preheat an oven to 195°F/90°C.

Step 2

Pour the heavy cream into an oven-safe dish. Be sure the depth of the cream is about (1-1½" or 2.5-3.8cm) deep.

Step 3

Place in the oven overnight or for 12 hrs. Do not stir.

Step 4

Remove the dish from the oven and rest at room temperature for 1-1½ hrs until cool. Do not stir. Once the cream has cooled, cover it with plastic wrap and refrigerate overnight or for an additional 12 hrs.

Step 5

Remove the dish from the refrigerator. The cream will be separated at this point. Pour off and save the liquid for another purpose, such as making scones or biscuits. Scoop the cream solids into a container with a tight-fitting lid and refrigerate. Use the fresh clotted cream on fresh warm scones or biscuits.