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Crowdie Butter

Crowdie Butter is a soft, fresh Scottish cheese.

It is cheese curd with butter mixed into it.

Cooking Tips

4 cups full cream milk
2 teaspoon rennet
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
1 tablespoon parsley, minced
4 tablespoons butter, soft

Warm the milk to 100 F (40 c.) Remove from heat and stir the rennet in, then sit in a warm place until the milk curdles.

In a sink, pour into in a colander or sieve lined with muslin or cheese cloth. Let stand and drain until just the crumbly cheese bits remain.

While draining, make a seasoning mix by mixing the salt, pepper, garlic and parsley.

Turn into a bowl, work in the butter and the seasoning mix.

Store in refrigerator.

Literature & Lore

"Crowdy butter is made as follows The milk is yearned and then placed on a dish, and left till the whole of the whey has off. The curds are then worked up with butter or cream, and it will keep for a month: it spreads soft like butter, and gets softer the longer it is kept." -- Urquhart, David. The pillars of Hercules, or, A narrative of travels in Spain and Morocco in 1848. London: Richard Bentley. 1850. Vol II, page 183.


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See also:

Crowdie Cheese

Crowdie Butter; Crowdie Cheese; Galic Cheese; Gruth Dhu Cheese; Highland Crowdie Cheese; Hramsa Cheese

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Bon mots

"Physically [James Beard] was the connoisseur's connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting."

-- Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

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