*This is a direct copy of the recipe found at: http://www.foodnetwork.com/recipes/alton-brown/clotted-cream-recipe/index.html
(I thought I would submit this, as CHOW currently has no recipe for this.)
- Yield: 1 Cup
- Difficulty: Easy
- Total: Several Hours
- Active: 5 minutes prep time
- 2 cups pasteurized (not ultra-pasteurized) cream
Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.