Crowdie Butter With Garlic & Parsley Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 pint: Full cream milk,
2 tsp: Rennet, or follow instruct.
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1: Garlic clove,
1 tbsp: Parsley,
2 ounce: 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
Source from luhu.jp
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
Source from luhu.jp