Turn your oven on to 170F. Pour your cream into a 9X13 ceramic dish. Place the dish in the oven and let it cook for 12 hours.
Take the dish out of the oven cool for about an hour. Then wrap it in plastic wrap and it needs to chill in the fridge for at least 12 hours or up to 24 hours.
Once cooled use a spoon to scoop the clots of cream on top into a container. Do not throw away the liquid milk you can save it and use for another recipe, like scones.
Store the clotted cream in the fridge, I find sometimes it separates like Greek Yogurt does- just mix it back together. Use within a few days.
Use on Fresh Scones
Enjoy this delicious Cream!