…you can’t make clotted cream with mass market cream? Reader Jools, I think it does. I have yet to try that, but it’s my belief that the stabilizing molecules in mass-market cream will prevent the dairy fat globules it contains from clumping up together in quite the same way. My belief is that you’ll get a much thicker — maybe even somewhat spreadable — cream, but not one that’s as clumpy as clotted cream. Un-homogenized, but especially un-stabilized heavy cream is really what you need.