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It's really a matter of preference. Some people like the salty dimension that butter gives along with clotted cream and jam, others think the cream is enough saturated fat to be going on with.


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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