Recipe: Traditional Scottish Cookery
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2 1/2 cbuttermilk
1 1/4 cmilk
1 Tbspcaster sugar (superfine)
1/4 tspground nutmeg -- or -- ground cinnamon
1 1/4 cheavy cream
How to Make HATTIT KIT
- In a saucepan over low heat, warm the buttermilk slightly (DO NOT BOIL); add half the milk. Cover and let stand at room temperature for 12 hours.
- Stir in the remaining milk and let stand for a few more hours until the milk begins to solidify on top, leaving the liquid at the bottom.
- Lift off this top curd and drain it through a fine sieve. Press it into a small pot and chill until firm.
- To serve, turn out of the pot, sprinkle with the sugar and spice and serve with heavy cream.