In 4-cup shallow heat-safe dish pour 1" of heavy cream.
Place dish in the HOTLOGIC®. Plug in the HOTLOGIC® and zip shut. Cook for 10-12 hours.
After 12 hours, place the dish in the refrigerator for 8 hours.
Remove from refrigerator and scrap off the solids on top to place in an airtight container. Stir, if desired.
The remaining liquid is whey. It can be cooked again for 12 hours and cooled for 8 hours to get the last bit of cream.
Notes
The whey (left over liquid) can be used as a substitute for water in smoothies or baking or can be discarded.Half a gallon of heavy cream makes about 2 cups of clotted cream. If you don’t use it too fast, it will last for a while in an airtight container in the refrigerator. It will, also, freeze well.