Natas is what in Mexico we call the layer of cream that forms after you boil and cool raw milk. I'm pretty sure it's similar to what the English call clotted cream.
I know most dairies and creameries aren't allowed to sell raw milk (thanks to stupid lawsuits by stupid people I guess) but once they pasteurize the milk do they get that cream on top and throw it away or what happens to it?
Regio Zenizo
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Dairy pasteurizers use a specialized high speed boiler that heats milk at very high temperatures and pressure for a very small amount of time, so the milk doesn't actually boil... that's enough to kill bacteria and keep the flavor right.
But before doing that, they "skim" the milk to take away fatties (cream and proteins). Depending on the type of milk, these process may be very throughful and the end product doesn't have the required amount of fats and proteins.
Of course they sell cream and derivatives appart from the milk.
Yes, I remember the good old days, when milk was delivered directly to your home in glass bottles, it was very rich in fat, and when you boiled it, you ended up with a thick "nata" layer. We made "gorditas de azúcar" or eat the nata with sugar over "bolillos" or added raw to refried bean tacos.
Regarding your question, you might try organic markets; their milk is less processed and may contain what's needed to make nata.