Hatted Kit

Hatted Kit is an ancient recipe for a mildly spiced soft-curd cheese once popular in the Highlands region of Scotland. The dish was originally made by milking a cow directly into it, as this was said to put a better "hat" on the Kit! However it can easily be made today from pasteurised milk.

Ingredients for Hatted Kit

1 litre (2 pints) of buttermilk

500 ml (1 pint) of full cream milk

rennet (or vegetarian alternative) enough for 1.5 litres (3 pints) milk

sugar and nutmeg to taste

250 ml (half pint) double cream

How to Make Hatted Kit

Warm the buttermilk in a pan until just tepid.

Pour it into a dish and add the rennet and milk.

Allow the mixture to stand until the curd forms.

Press the whey through a sieve until the curd becomes stiff.

Season the curd with sugar and nutmeg, to taste.

Whip the cream, seasoning it also with nutmeg and sugar, then mix gently into the curd.

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