Homemade clotted cream

 Adapted from here. Pretty easy and satisfying, as long as you get the oven temp right. (My first try, I went by Celsius instead of Fahrenheit and nearly set the oven on fire!) Can also apparently do in the crock pot.

Pour 2 cups heavy cream into a casserole dish. Place in oven at 170°F (75° C) and leave, uncovered overnight (about 12 hours). 

Remove dish from oven. Once cooled, refrigerate 8 hours.

Skim off the top layer of thick cream. Stir clotted cream until smooth. If too thick, add some of the milk at the bottom of the dish (or some plain milk or cream).