This old Highland recipe from Balmacara, opposite the Isle of Skye, recaptures life in the Highlands before bottled milk and sliced bread, when one had to carry the bowl to the cow for a pint of warm milk. It is delicious even today, and you need not milk a cow.

1 pint milk
2 teaspoons rennet
1/2 pint double cream
2 tablespoons soft brown sugar
Nutmeg

Warm milk (but do not boil!) and add rennet. When set, lift curd on to a sieve and press whey through until curd is quite stiff. Flavour curd with sugar and nutmeg. Whip up cream, adding remaining sugar and more nutmeg, and combine with curd. Grate a little nutmeg over top.

Source: Welcome To My Scotland