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They are completely different. Clotted cream, also called Devonshire cream, is made by heating unpasteurized milk until a layer of cream forms on the surface. The mixture is then cooled, and the cream skimmed off. It has a butterfat content between 55 percent and 63 percent. Unlike creme fraiche it is not a cultured milk product, and is typically eaten as a ...


6

You need fresh, creamy raw milk to start with. Pour it into a wide, shallow pan and leave overnight for the cream to separate out. When ready, heat the milk, very, very gently for about an hour. It should never come anywhere near boiling. Leave overnight again, then you can just scoop the cream off the top.


1

From your description and re-reading the instructions for your version: yes, what you had on top was still clotted cream. They liquid on the bottom should be whey, which gets separated from the rest during the clotting-process. Re-heating did start the same process you used originally, and left-over whey separated again.


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This recipe seems to suggest that using UHT cream will work, but that it will be a bit softer than if non-UHT cream is used. Perhaps you can compare your technique to the one suggested in this recipe to see where it diverges.



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