Both recipes are for the average homemaker and probably don't have exactly the same taste as the commercial cooked or steamed product.
This is the British recipe:
Ingredients
2 cups pasteurized (not ultra-pasteurized) cream
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 of hours until the mass reaches the consistency of soft cream cheese.
The American recipe is much faster but tastes different, it's made with cream cheese, sour cream and heavy cream;
Cream cheese version (makes 1 1/2 cups)
8 oz. package cream cheese, softened
1/2 c. sour cream
2 tbsp powdered sugar
Heavy cream version[1]
1 cup heavy cream, room temperature
1/2 cup sour cream, room temperature
1 tablespoon confectioner's sugar
