Scottish Crowdie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
UNITS: US

INGREDIENTS

Nutrition
  • 20
    fluid ounces whole milk (that has just become sour within the last day or two)
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DIRECTIONS

  • Pour the milk into a pan and heat it slowly and carefully over very low heat.
  • You must watch it constantly until it curdles.
  • DO NOT allow the milk to boil or even to simmer, or the curds will harden.
  • When the curd has set, allow it to cool before you attempt to drain the whey.
  • Line 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.
  • Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
  • Mix the crowdie with a little salt until it has attained a smooth texture.
  • Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.
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