Clotted Cream

Directions

1. 1
   Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
2. 2
   Pour the cream almost to the top of the filter.
3. 3
   Refrigerate for 2 hours.
4. 4
   The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
5. 5
   Scrape this down with a rubber spatula and repeat every couple of hours until it reaches the consistency of soft cream cheese.
6. 6
   This could take from 8 to 12 hours.