Heavy cream labeled “ultra-pasteurized” will not set properly; do not use.

Turn oven to warm. Pour 4 cups heavy cream into a baking dish, cover with foil, and place in oven for 8 to 12 hours. Transfer to refrigerator and chill for 4 to 12 hours. Using a slotted spoon, gently skim thickened layer of cream from surface (discard thin liquid on the bottom). Stir to create soft peaks. Serve or transfer to an airtight container and refrigerate for up to 2 weeks.

Source: Hannaford fresh Magazine, November - December 2015