500g unpasteurized cream
In a pot bring the cream to 160*F pour into a container and cover with cheese cloth. Keep the cream in a warm place over night, it will separate and the whey will be clear at the bottom of the container. Carefully scoop the thick cream away from the wheyy and put the cream into a blender. Blend the cream until very smooth and strain again over night through a coffee filter. You will have very thick rich cream season with salt and keep cold until needed.
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