November 14, 2008

2 quarts sour or thick milk

Place sour milk into a pan and heat over slow heat watch carefully until it curdles. Do not allow the milk to simmer or the curds will be hard. Remove from heat and let the curd set before draining off the whey. Line a colander with a clean muslin cloth. When it is cool drain the curds into it. Let it sit until most of the whey is drained off. Squeeze the last of the whey out by hand. Mix with a little salt until it has a smooth texture. Blend with a little cream. Place Crowdie in a dish in the refrigerator for a rest period.


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