Cream—“Curds and Cream.” No. 2. Minto “Hatted-Kit.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

sweet milk ↝ Milk, NFS [Milk, reduced fat]
fresh buttermilk ↝ Buttermilk [Milk, whole]
plain cream ↝ Cream cheese, regular, plain [Cream cheese, sour cream, whipped cream]
fresh milk and rennet ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Pour sweet milk boiling on fresh buttermilk in equal quantity.
It will turn into curds.
Strain the curds in a colander till solid.
Serve the curds in a glass dish at luncheon, as you would clotted cream.
To eat with stewed fruit, or with brown bread and salt, adding plain cream, but do not butter the brown bread; this “kit” is instead.
If you have no buttermilk, use fresh milk and rennet.
I prefer fresh new milk curds drained, squeezed, and turned out.—C.C.

Original Text

Cream—“Curds and Cream.” No. 2. Minto “Hatted-Kit.” (Lady Colebrooke. 187.)
Pour sweet milk boiling on fresh buttermilk in equal quantity. It will turn into curds. Strain the curds in a colander till solid. Serve the curds in a glass dish at luncheon, as you would clotted cream.
To eat with stewed fruit, or with brown bread and salt, adding plain cream, but do not butter the brown bread; this “kit” is instead. If you have no buttermilk, use fresh milk and rennet. (I prefer fresh new milk curds drained, squeezed, and turned out.—C.C.)

Notes

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