http___www.tzkolan-mandre.com_hr_gastronomija_paska-skuta-i-maslo_1.xml
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Since the milk of the Pag sheep is much too rich in milk fat, once cheese is made, the whey that remains is heated and lightly mixed until it boils. During boiling, another cheese gets separated from the whey; on Pag, we call it skuta (cottage cheese), which is soft and soluble and can be eaten as a spread or as a filling for cakes and pancakes. The whey in which cottage cheese has been left served as a drink, while whey without cottage cheese used to feed the pigs that gave a special, Pag prosciutto, another nutritious specialty of the Island of Pag. Women from Pag used to make butter in a churn with a beater, i.e. skuta was beaten and water was added to it. It took a long long time to beat, in order for the finest butter finally to appear on the surface that you can spread on the bread. Once it is boiled, cake butter is obtained, a spice for polenta or rice or other dishes from Kolan. As a final evidence of the riches of the Pag sheep milk we will also say this. At the end of the process, from the beaten whey that is left once the butter separated, skuta is separated by cooking, called ‘skutina’ that used to be processed in a special procedure to obtain soap for the washing of the laundry.
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Obzirom da je mlijeko paške ovce prebogato mliječnom masnoćom, nakon što napravimo sir, surotvu (sirutku) koja nam je ostala zagrijavamo, uz lagano miješanje, do vrenja. Tijekom vrijenja iz surotve se izdvaja drugi sir, kojega na Pagu zovemo SKUTA, mekan i topljivi koji se jede kao namaz ili nadjev kolačima i palačinkama. Surotva u kojoj je ostavljena skuta služila je kao piće, a surotvom bez skute hranile su se svinje koje su davale posebni, paški, pršut, još jedan prehrambeni specijalitet otoka Paga. Paška žena maslo je pravila u stapu tukući skutu kojoj je dodavala vodu. Tuklo bi se dugo, dugo a na kraju bi na površinu isplivao najfiniji maslac koji se maže na kruh. Kad ga se prokuha dobije se maslo za kolače, začin za palentu ili rižu i druga kolanjska jela. Kao konačni dokaz bogatstva paškog ovčjeg mlijeka reći ćemo i ovo. Na kraju procesa, iz mlaćenice koja je ostala nakon što se odvojilo maslo, kuhanjem se izdvajala skuta, zvana „skutina“ koju se posebnim procesom prerađivalo u sapun za pranje odjeće.