SCOTTISH CROWDIE
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.
Provided by Millereg
Categories Breakfast
Time 6h
Yield 1 batch of Crowdie
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 366, Fat 19.8, SaturatedFat 11.4, Cholesterol 61, Sodium 244, Carbohydrate 27.6, Sugar 32.1, Protein 19.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ARTHUR HILLS
[email protected]This recipe was a waste of time. The crowdie was bland and tasteless.
Mike Gushue
[email protected]The crowdie didn't turn out quite as I expected. It was a little too dry and crumbly.
Fahim Ferdos
[email protected]I found this recipe to be a bit too complicated. I think I'll try a different one next time.
Jaimala Wankhede
[email protected]This was a fun recipe to try. The crowdie was a little tangy for my taste, but I still enjoyed it.
Ohdd Goiy
[email protected]I love this recipe! The crowdie is so creamy and flavorful. I've been eating it for breakfast, lunch, and dinner.
Rodrick Taimasa
[email protected]This was the perfect recipe for a beginner like me. It was easy to follow and the crowdie turned out great!
Nishchal Adhikari
[email protected]This recipe is a keeper! I've already made it twice, and I'm planning on making it again next week.
Shajahan Sarkar
[email protected]The crowdie turned out delicious! I loved the combination of flavors and textures. I will definitely be making this again.
Marvin Bell
[email protected]This was my first time making crowdie, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and I had no trouble following it.
usuevie eniya moneyman
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The crowdie is so versatile - I've used it as a spread for sandwiches, as a dip for vegetables, and even as a topping for grilled fish.
Shanta Hasan
[email protected]This recipe was an absolute delight! The crowdie turned out creamy and flavorful, with a tangy hint of lemon. I served it with oatcakes and honey, and it was the perfect comfort food for a cold winter day.