Alternative names | Hattit kit(t) |
---|---|
Place of origin | Scotland |
Main ingredients | milk, buttermilk, sugar, nutmeg, rennet |
Variations | with cinnamon, cream, wine |
Hatted kit, or hattit kit, is a traditional Scottish milk dish. The fresh milk used in the recipe must be warm and traditionally it was made by milking straight from a cow [1] into a pail or other vessel (the kit) [2] containing fresh buttermilk and sometimes rennet. Recipes variously instruct to mix well or to refrain from stirring. More milk was added at the next milking. The resultant "hat" [3] that floats atop the whey is then skimmed off and mixed with sugar, nutmeg or cinnamon and sometimes wine. [4] [5] [6] [1] The hatted kit tends to become more acid, so limewater or charcoal may be added with later use of a batch. It may be served with cream, stewed fruit or with brown bread and salt, instead of butter. [4]
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Alternative names | Hattit kit(t) |
---|---|
Place of origin | Scotland |
Main ingredients | milk, buttermilk, sugar, nutmeg, rennet |
Variations | with cinnamon, cream, wine |
Hatted kit, or hattit kit, is a traditional Scottish milk dish. The fresh milk used in the recipe must be warm and traditionally it was made by milking straight from a cow [1] into a pail or other vessel (the kit) [2] containing fresh buttermilk and sometimes rennet. Recipes variously instruct to mix well or to refrain from stirring. More milk was added at the next milking. The resultant "hat" [3] that floats atop the whey is then skimmed off and mixed with sugar, nutmeg or cinnamon and sometimes wine. [4] [5] [6] [1] The hatted kit tends to become more acid, so limewater or charcoal may be added with later use of a batch. It may be served with cream, stewed fruit or with brown bread and salt, instead of butter. [4]
{{
cite web}}
: Missing or empty |title=
(
help)