Crowdie Butter With Garlic And Parsley Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 pint: Full cream milk,
1: Garlic clove,
2 tsp: Rennet, or follow instruct.
1 tbsp: Parsley,
1/2 tsp: Salt,
2 ounce: Butter,
1/2 tsp: Black pepper,
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
Tags
Cheese/eggs