Crowdie Butter with Garlic and Parsley

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