Best 2 Scottish Crowdie Recipes
In the culinary landscape of Scotland, crowdie stands as an iconic dairy delicacy, a testament to the nation's rich cheesemaking heritage. Made from fresh cow's milk, this soft and creamy cheese boasts a subtle tang and a smooth, spreadable texture that has captivated palates for centuries. Traditionally crafted by hand, crowdie embodies the essence of artisanal cheesemaking, carrying a legacy of skill and passion passed down through generations.
This article presents a comprehensive exploration of crowdie, delving into its history, variations, and delectable applications. From the classic Scottish crowdie to its infused and flavored counterparts, this culinary journey unveils a world of taste sensations. Discover the secrets behind creating authentic crowdie at home with our easy-to-follow recipes. Learn how to incorporate this versatile cheese into both sweet and savory dishes, transforming ordinary meals into culinary masterpieces. Whether you're a seasoned cheese enthusiast or a novice home cook, this article will guide you through the delightful realm of Scottish crowdie, inspiring you to savor its unique charm and create unforgettable dishes that celebrate its timeless appeal.
SCOTTISH CROWDIE
The true origins of, and recipe(s) for crowdie somehow got lost over the centuries. Even the origin of the word "crowdie" is a subject of debate. Today, it is generally accepted that crowdie is a semi-cooked soft cheese without rennet. It has a unique taste and most folks either love it or hate it. Please note that the cooking time will vary greatly because one cannot predict how long it will take for the milk to curdle and for the whey to drain.
Provided by Millereg
Categories Breakfast
Time 6h
Yield 1 batch of Crowdie
Number Of Ingredients 3
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.
Nutrition Facts : Calories 366, Fat 19.8, SaturatedFat 11.4, Cholesterol 61, Sodium 244, Carbohydrate 27.6, Sugar 32.1, Protein 19.6
SCOTTISH CREAM CROWDIE WITH RASPBERRIES
This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 1-2
Number Of Ingredients 5
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!
Nutrition Facts : Calories 1156.2, Fat 90.6, SaturatedFat 55.1, Cholesterol 326.1, Sodium 93.5, Carbohydrate 79.7, Fiber 10.6, Sugar 45.8, Protein 10.7
Tips:
- Make sure to use fresh milk for the best flavor and texture.
- If you don't have a cheesecloth, you can use a fine-mesh strainer lined with a coffee filter.
- Don't overwork the curds, or the crowdie will become tough.
- Season the crowdie to taste with salt and pepper.
- Serve the crowdie fresh, or store it in the refrigerator for up to 3 days.
Conclusion:
Scottish crowdie is a delicious and versatile cheese. It can be served on its own, used as a spread, or added to dishes such as soups and salads. Crowdie is a good source of calcium and protein, and it is also low in fat. If you are looking for a new cheese to try, Scottish crowdie is a great option.
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