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Crowdie Butter With Garlic & Parsley

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      Title: CROWDIE BUTTER WITH GARLIC & PARSLEY
 Categories: Cheese/eggs, Garlic
      Yield: 1 Servings
 
      2 pt Full cream milk
      2 ts Rennet (or follow instruct.)
    1/2 ts Salt
    1/2 ts Black pepper
      1    Garlic clove
      1 tb Parsley
      2 oz Butter
 
  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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