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Preheat oven to 95C/75C fan forced.
Pour cream into a 6cm-deep, 23cm x 35cm (base size) ceramic baking dish (the cream should be about 3cm deep). Bake for 12 hours or until a soft yellow crust forms on the surface. Cool to room temperature.
Cover the baking dish with plastic wrap and refrigerate for at least 7 hours. Spoon the yellow crust and cream into a bowl, leaving behind the lighter coloured milk solids on the bottom of the dish. Gently fold the crust into the cream until just combined. Transfer the clotted cream to sterilised jars, seal, and store in the fridge until using.