How to Make Clotted Cream?

Alton Brown advices making clotted cream using pasteurized cream, a coffee filter, a filter basket and a bowl. Place the basket in the bowl with the filter in the basket. Pour the cream into the filter almost all the way to the top. Refrigerate it for two hours and then scrape the whey down the sides of the bowl. Repeat every two hours until you have the consistency of soft cream cheese.