Directions. 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...
Also known as Devonshire cream—and Devon or Cornish cream, after the two counties in southwestern England it is believed to have originated in—clotted cream is slowly thickened cream that is neither airy (like whipped cream) nor sweet.
While whipped cream is as light as a cloud, and bright white, clotted cream is thick enough to spread, cream-hued, and milk-tasting (its flavor is that of cream—only intensified). "Clotted cream is essentially concentrated, creamy milk," says Kate Arding, the co-proprietor of cheese and prepared foods shop Talbott and Arding, in Hudson, N.Y.