hatted kit



  • Soft curds made from a mixture of buttermilk and full-cream milk, double cream and caster sugar (7:4:1). The cream and sugar are whipped to a stiff peak and folded gently into the curds, which may be flavoured with nutmeg or cinnamon. The curds were made in the old days by milking a cow directly into buttermilk but they are now made with rennet, left overnight and strained through a fine sieve or tamis cloth.