No, they are very different from one another. Clotted cream, traditionally made with full-fat unpasteurized cow's milk, is a thickened cream with 55 percent butterfat content. The cream is heated for hours until it thickens and forms clots, which are skimmed off the top and served. It has a consistency similar to softened cream cheese and a taste resembling high-quality unsalted butter. It is commonly served with scones, at afternoon teas, and on summer berries. Sold in jars, it is significantly more expensive than whipped cream. Cottage cheese on the other hand is a type of fresh cheese made from the curds of cow's milk. It has a creamy and lumpy texture, often resembling small curds. The butter fat of cottage cheese can range from 2% to 6% and has a relatively high amount of protein for cheese.