Clotted Cream Part 2

Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'. Clotted cream purists prefer the milk to come from cows in the English counties of Devon and Cornwall.
When clotted cream is not commercially available, a reasonable facsimile may be made by combining two parts whole milk with one part whipping (heavy) cream, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots. The remaining milk may be consumed or used in any number of recipes.
In the European Union, Cornish clotted cream is a protected designation of origin for cream produced by the traditional recipe in Cornwall. True Cornish clotted cream must be made from unpasteurized milk or the clots will not form. It has a minimum fat content of 55%.
Clotted cream is generally served as part of a cream tea (also known as a Devonshire Tea) on (warm) scones with strawberry or raspberry jam.

This is for all you readers who are wondering what the heck clotted cream is!