I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-temperature pasteurized.
All I can find here in Stockholm is cream pasteurized at higher temperatures (85 degrees C). Does anyone know why high temperature pasteurized cream doesn't work for clotted cream? Does anyone have a trick up their sleeve to get it to work?