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Recipe: Crowdie Butter With Garlic And Parsley
Similar Categories: Crowdie, Butter, Garlic, Parsley
Crowdie Butter with Garlic and Parsley
Yield: 1 Servings
2 pt Full cream milk
2 ts Rennet (or follow instruct.)
1/2 ts Salt
1/2 ts Black pepper
1 Garlic clove
1 tb Parsley
2 oz Butter
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
Yield: 1 Servings
2 pt Full cream milk
2 ts Rennet (or follow instruct.)
1/2 ts Salt
1/2 ts Black pepper
1 Garlic clove
1 tb Parsley
2 oz Butter
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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