Make clotted cream by filtering the whey out of cream. This requires a coffee filter basket, filter strainer and a bowl, along with 2 cups of pasteurized cream. Don't use ultra-pasteurized cream.
Start making clotted cream by placing a coffee filter in a coffee filter basket. Put the basket in a strainer, and place the strainer in a bowl. Pour 2 cups of pasteurized cream into the coffee filter basket, and place everything in a refrigerator. As the whey drains to the bottom of the bowl, the clotted cream remains in the filter. Scrape down the ring of cream every hour or two, causing any remaining whey to drain off. After several hours, the clotted cream should have a texture like softened cream cheese. Remove it from the filter, and store it in the refrigerator for further use.
Another recipe requires cooking the cream to make it clotted. Place the cream in an oven-safe pot. The layer of cream should be 1 to 3 inches deep. With the pot covered, cook it at 180 degrees Fahrenheit for eight to 12 hours once a thick skin forms on top. After allowing the pot to return to room temperature, refrigerate the cream for eight hours. Remove the top layer of the clotted cream.