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.