Homemade Scottish Crowdie Cheese Food

HOMEMADE SCOTTISH CROWDIE CHEESE

Steps:

• Dissolve 1/4 of a rennet tablet in 50ml of cooled boiled water and also dissolve 1/2 tsp of citric acid in 25ml of boiled and cooled water and set both aside.
• Gently heat the milk in a large pan to 90F/32C.
• Add the citric acid solution and mix in with a wooden spoon using an up and down motion instead of the normal swirl.
• Remove the pan from the heat, cover and let it sit for 30 minutes.
• Now add half the rennet mixture and again mix in using the up and down method for about 10 seconds.
• Put the pan back on the stove and heat the mixture to 105F/40C and keep it at this temperature for 3 minutes.
• The pan will be full of lumpy looking curds a bit like giant cottage cheese!
• Line a colander with the muslin and place this over a large bowl to catch the whey. Now very carefully pour the curds into the colander allowing the whey to drain into the bowl below.
• Leave for 15 minutes to drain and then add 1/2 tsp salt.
• As I wanted to make the traditional Scottish crowdie that is almost firm and served in a roll covered with oats and pepper, I chose to wrap the muslin around the curds and place a heavy jar on top (homemade yogurt in case you are interested) to press out as much liquid as possible.
• I then pulled off pieces of the cheese and rolled into balls slightly flattening them into patties.
• Mix some pinhead oatmeal with coursely ground black pepper and press the cheese pattie into the mix making sure it is completely covered. Do this with the rest of the cheese and then pop them in the fridge to set up a bit.
• Serve your homemade crowdie with oatcakes, on toast or with crunchy French bread and some leafy salad on the side. For me it has to be oatcakes and slices of pear, perfect!

SCOTTISH CROWDIE

Steps:

• Pour the milk into a pan and heat it slowly and carefully over very low heat.
• You must watch it constantly until it curdles.
• DO NOT allow the milk to boil or even to simmer, or the curds will harden.
• When the curd has set, allow it to cool before you attempt to drain the whey.
• Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
• Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
• Mix the crowdie with a little salt until it has attained a smooth texture.
• Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.

SCOTTISH CREAM CROWDIE WITH RASPBERRIES

Steps:

• Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
• Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
• Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!