I got an email asking how to make clotted cream. I had a general idea, but it was supplemented by an article in the Old Farmer’s Almanac.
Here is a recipe which blends mine and theirs:
Original clotted cream is made from raw milk, not so easy to find these days…
1) Collect a pint (or more) of unpasteurized, unhomogenized cream or rich milk.
2) Gently heat until a semisolid layer of cream forms on the surface.
3) After it cools, skim off the thickened cream into a clean container.
I do not know how corporations make it.