Sarsheer (Persian Clotted Cream)
Sarsheer is a Persian version of thick, fresh cream that's often compared to kaymak, clotted cream, crème fraîche, or mascarpone.
Servings: 20
Calories: 170kcal
Equipment
- 1 Whisk
Ingredients
- 1 liter heavy cream Works with pasteurized, not ultra-pasteurized*
Instructions
- Warm cream over medium heat and whisk by hand in back and forth motion for about 5 minutes. Do not let it come to a boil.
- Put on lowest heat for 3 1/2 hours, covered.
- Cool to room temperature, then put it in the refrigerator overnight, covered.
- Release or strain the bottom liquid.
- Keep your sarsheer in the fridge in a sealed container for up to 2 weeks.
Video
Notes
Use a shallow pot that's non-reactive, i.e. stainless steel or enameled cast iron. Aluminum, cast iron, and copper are all reactive and will not work in this recipe.
* We are using cream that is not highly or ultra-pasteurized. Highly pasteurized products will not separate properly. This recipe can be made with mostly whole milk and just some cream, but only if they are not pasteurized.
Nutrition
Calories: 170kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 14mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
