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Title: Crowdie Butter with Garlic and Parsley
Categories: Cheese Garlic
Yield: 1 Servings

2ptFull cream milk
2tsRennet (or follow instruct.)
1/2tsSalt
1/2tsBlack pepper
1 Garlic clove
1tbParsley
2ozButter

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

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