A silky, golden-yellow cream made by allowing unpasteurized cow's milk (traditionally from Jersey cows) to sit for 12-24 hours in shallow pans, then slowly heating it and leaving it to cool for another 12-24 hours. The cream that rises to the surface and "clots" is skimmed off and served with scones, berries, or desserts. The best clotted cream is said to have a good, firm crust atop smooth, thick cream. It has a minimum of 55% butterfat. (from Devon)
Pasteurized Clotted Cream.