Help with clotted cream

[hamlet_cat]

I made some clotted cream and unfortunately it sped up the bacteria multiplying and now it tastes a bit off. What should I do with it? Should I make something that requires to cook it over 165F? I've never cooked dairy (other than cheese) over that temperature. Does it work or do I have to add something to it to keep it from curdling.

 

[Mad Cook]

I made some clotted cream and unfortunately it sped up the bacteria multiplying and now it tastes a bit off. What should I do with it? Should I make something that requires to cook it over 165F? I've never cooked dairy (other than cheese) over that temperature. Does it work or do I have to add something to it to keep it from curdling.

If it was me I'd cut my losses and chuck it out.

 

[taxlady]

If it was me I'd cut my losses and chuck it out.

Same here. I don't think the "off taste" will go away.

BTW, how do you make clotted cream?