The queen of afternoon tea served with scones and strawberry jam, clotted cream is sometimes confused with butter for its thick, rich texture. While it contains some butterfat (a lot of it, actually), clotted cream isn't churned, as butter would be. Instead, its butterfat is separated slowly following a precise, lengthy process that here in Cornwall has been passed down over generations. We visited Treleague Dairy in Ruan Minor, England, to find out how it’s made.

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How Clotted Cream Is Made In England | Regional Eats | Food Insider