What is clotted cream?

Clotted cream contains a minimum of 55-60 % milk fat. Due to its higher fat content and lower water content, it has a much thicker consistency than regular cream. Production of clotted cream involves heating whole milk, and then allowing it to cool slowly in shallow trays. The cream rises to the top and forms a thick crusted layer of ‘clots’ that can be easily separated from the skimmed milk portion. Clotted cream is slightly yellow in colour.