CROWDIE BUTTER WITH GARLIC & PARSLEY

      Title: CROWDIE BUTTER WITH GARLIC & PARSLEY
  Categories: Cheese
       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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