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 cowS.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p136 into a pail or other vessel (the kit) 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" that floats atop the whey is then skimmed off and mixed with sugar, nutmeg or cinnamon and sometimes wine.McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) , p208-9 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.
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