Scottish Crowdie

1. 1

   Pour the milk into a pan and heat it slowly and carefully over very low heat.

2. 2

   You must watch it constantly until it curdles.

3. 3

   DO NOT allow the milk to boil or even to simmer, or the curds will harden.

4. 4

   When the curd has set, allow it to cool before you attempt to drain the whey.

5. 5

   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.

6. 6

   Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.

7. 7

   Mix the crowdie with a little salt until it has attained a smooth texture.

8. 8

   Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.