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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the milk into a pan and heat it slowly and carefully over very low heat. | 2. You must watch it constantly until it curdles. | 3. DO NOT allow the milk to boil or even to simmer, or the curds will harden. | 4. When the curd has set, allow it to cool before you attempt to drain the whey. | 5. 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. | 6. Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand. | 7. Mix the crowdie with a little salt until it has attained a smooth texture. | 8. Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk that ha	20	fluid		-	-	-	-
heavy cream				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.