Crowdie butter with garlic & parsley
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Full cream milk |
| 2 | teaspoons | Rennet (or follow instruct.) |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | Garlic clove | |
| 1 | tablespoon | Parsley |
| 2 | ounces | Butter |
Directions
This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic.
Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias