clotted

Clotted refers to a state in which a liquid, particularly blood or cream, has thickened into a semi-solid or solid mass due to coagulation. This process is common in various culinary and biological contexts.

In cooking, clotting is often seen in dairy products. For example, clotted cream is a thick, rich topping used in desserts like scones and crumpets, typically originating from the Scottish Highlands. It is made by heating cream to a temperature that causes its fat and protein to coagulate, resulting in a creamy, slightly firm texture. Similarly, clotted milk, or *lacte fermenté*, is a traditional French dairy product where milk is left to coagulate naturally before being strained into a thick, slightly sweet consistency.

In blood, clotting is a vital physiological process that prevents excessive bleeding by forming a blood clot. This involves platelets aggregating and fibrin fibers cross-linking to create a mesh that stops the flow of blood. The process is initiated by various triggers, including injury, and is regulated by a complex series of biochemical reactions known as the coagulation cascade.

In a broader sense, the term can describe any substance that has undergone a similar thickening or solidification process, though it is most frequently associated with dairy and biological systems.