It is absolutely nothing like clotted cream! The cream at the Bel cream maker makes is just like what in the US you call heavy cream, depending on the ratio of milk to butter. My mother here in the UK used one when we were growing up in the 60s and 70’s. We absolutely loved it. Unfortunately part of her machine broke and it is too expensive to replace all you can get them on some resale websites. Actually when she got a food mixer in later years that also had a cream attachment, but we never thought it was good as the Bel cream maker.
The reason I haven’t bought one is my awareness of the amount of milk used, but the cream has a unique taste that I absolutely adored it as a child, even more than real cream.
Clotted cream is made by putting fresh cream in a large shallow pan, which then placed in what we would call an aga or a Raeburn (a large range cooker that is always on) and left to warm slowly, at a low temperature overnight. The clotted cream rises to the top and is carefully ladled off. It is so think you can cut it with a knife. It will have a slight crust of butter fat on the top but you need really rich milk to make this.you can’t pour it out as you can with the other types of cream. It is really thick