I was attempting to make clotted cream with pure raw cream (jersey cows) from the dairy farm.
I had my temperature too low I think though. I had it "cooking" at 125 F for 12 hours. It should have been 160 F for 12 hours.
Can I increase the temperature and cook for additional time?
Some websites say temperatures as low as 110 F will work for clotted cream.
https://www.english-cottage-lifestyle.com/English_Cottage_Lifestyle-clotted-cream.html
