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| Crowdie Butter With Garlic And Parsley Recipe |
Category: Cheese
Rating:
N/A
Servings: 1
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Ingredients
2 pint full cream milk
2 teaspoon rennet (or follow instruct.)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove
1 tablespoon parsley
2 oz butter
Cooking 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
cheese
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