Recipe - Crowdie Butter With Garlic And Parsley

2 pt Full cream milk
2 teaspoon Rennet (or follow instruct.)
One half teaspoon Salt
One half teaspoon Black pepper
1 Garlic clove
1 tablespoon Parsley
2 ounce 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 56 oz.

Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed
for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini