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Home » Dairy » Cheese » Soft Cheeses » Crowdie Cheese » Crowdie Butter

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
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic, minced
1 tablespoon parsley, minced
4 tablespoons butter, soft

Warm the milk to 40 c (100 F ). 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 cheesecloth. 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.

(Note: “Full cream milk” is milk whose cream has not been removed.)

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.

Sources

Recipe adopted from: Luard, Elisabeth. In: Country Living, February 1989.

This page first published: Aug 5, 2010 · Updated: Feb 12, 2022.

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Tagged With: Scottish Cheeses

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