Clotted Cream - cooking recipe

Ingredients

2 cups pasteurized cream (not ultra-pasteurized)
coffee filter

Preparation

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 it reaches the consistency of soft cream cheese.
This could take from 8 to 12 hours.