The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how long it will take for the milk to curdle and for the whey to drain.
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- 1Pour the milk into a pan and heat it slowly and carefully over very low heat.
- 2You must watch it constantly until it curdles.
- 3DO NOT allow the milk to boil or even to simmer, or the curds will harden.
- 4When the curd has set, allow it to cool before you attempt to drain the whey.
- 5Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
- 6Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
- 7Mix the crowdie with a little salt until it has attained a smooth texture.
- 8Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.
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Nutritional Facts for Scottish Crowdie
Serving Size: 1 (610 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 366.0
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 11.3 g
- Cholesterol 61.0 mg
- Sodium 244.0 mg
- Total Carbohydrate 27.5 g
- Dietary Fiber 0.0 g
- Sugars 32.0 g
- Protein 19.6 g