Clotted Cream

2 cups pasteurized (not ultra-pasteurized) cream

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 the mass reaches the consistency of soft cream cheese.

Source: Food Network

Here is another easy recipe that will give you a different result but can be made quickly.

1/2 cup sour cream
1/2 teaspoon vanilla
1/2 cup heavy cream
2 tablespoons confectioners sugar

Mix together sour cream and vanilla.

Beat cream in a cold bowl. When cream forms into medium soft peaks, sprinkle on sugar and continue to beat.

When sugar is dissolved and peaks are stiff, gently fold in the sour cream/vanilla mixture.