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

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