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.