A light, crumbly fresh cheese made from skimmed milk and a touch of cream — Scotland's oldest cheese, with a clean, tangy flavour.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: chives, cracked pepper
Accompaniments: oatcakes, bannock, smoked salmon
Instructions
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1
Heat milk to 30°C (86°F) in a large pot. Remove from heat.
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2
Add lemon juice, stir gently. Leave undisturbed for 15 min until curds form.
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3
Pour through a muslin-lined colander. Let whey drain for 30 min.
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4
Gather the muslin and squeeze gently to remove excess whey.
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5
Crumble the curds into a bowl. Mix in cream and salt. Add herbs if desired.
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6
Serve immediately, or refrigerate for up to 3 days. Serve with oatcakes.
Did You Know?
Crowdie is so ancient that it was likely brought to Scotland by the Vikings, who made similar fresh cheeses across Scandinavia.
Chef's Notes
Equipment Tips
- large pot
- muslin cloth
- colander
- thermometer
Garnishing
chives, cracked pepper
Accompaniments
The Story Behind Crowdie
Crowdie is Scotland's most ancient cheese, possibly introduced by Norse settlers over a thousand years ago. It was a crofting staple across the Highlands and Islands, made daily from surplus milk. Highland crofters ate crowdie with oatcakes as a primary protein source. Though nearly extinct by the mid-20th century, it was revived by Susannah Stone in Ross-shire and is now produced commercially.
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