Hatted kit is an old English recipe for a dessert made from buttermilk and fresh milk. The ‘hat’ is the curds which float to the top of the milk mixture in the ‘kit’, the milkmaid’s pail.
Fresh milk, unpasteurized and prefer-ably straight from the cow, is mixed with buttermilk. The mixture is left to stand until it sets. The whey is then strained off and the curds pressed into a mould. Hatted kit tastes like very fresh cheese, and is delicious served with fresh fruit, such as wild strawberries, plums or damsons.