I don't know if anyone still needs an answer to this question. But the last time I was there it was up in the front by the cheeses in the British section. The british case is off to the side by itself too so it's a bit harder to find at first.
Yeah, I know I've seen it before. It's usually back in the section with the British food items, in a small refrigerated case near the kitchen equipment.
Clotted cream is traditionally made by heating unpasteurized milk at low temperatures until a layer of cream forms on the surface. The cooled product can be skimmed off, and that's clotted cream. Since it's very difficult to find unpasteurized milk in the U.S., the above recipe will probably be your best bet, though.
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. And that is clotted cream.
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