Crowdie Butter is a soft, fresh Scottish cheese.
It is cheese curd with butter mixed into it.
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.