This specialty of Devonshire, England (which is why it's also known as Devonshireor Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days.

Yogurt is a coagulated, sour dairy food. Human beings have probably consumed fermented milks, such as yogurt, since they first milked cows and other animals. Before modern times, however, people did not know of the need for sanitation, adequate refridgeration, and heat treatment of milk to prevent spoilage. Milk fermented naturally (or spoiled) if it was left unconsumed. The quality of the product depended on the microorganisms present in the original milk.