- basil
- dill
- oregano
- lemon zest
- ground black pepper
- rosewater
- etc.
aon 1. In a non aluminum saucepan over medium heat, heat the milk. Stir occasionally, scraping the bottom and sides.
dhà 2. Heat the milk until it simmer and foams, 195F (91C), about 20 minutes.
(a) Do not let it boil.
trì 3. Remove the pan and drizzle in the vinegar or lemon.
ceithir 4. Stir once and leave undisturbed for 5 minutes.
còig 5. The milk will curdled. Hence the curds have separated, forming whey.
(a) Save the whey to use in bread making, soups, smoothies, cooking pasta and rice, to name a few.
(b) If it has not curdled, stir in another tablespoon (15 ml) of vinegar/lemon and wait 5 minutes.
sia 6. Let the pot sit undisturbed for 30 minutes.
seachd 7. Line a colander with four layers of cheesecloth or clean cotton or linen dishcloth.
ochd 8. Gently ladle the curds into the colander and drain until it like wet cottage cheese, about 30 minutes.
naoi 9. Gather the corners of the cloth and tie around a faucet or a wooden spoon. Set over a tall pot.
deich 10. Hang the cheese for 30 minutes. Twist the bag once or twice towards the end to remove all the whey.
h-aon deug 11. Scrape the cheese into a bowl and stir in the salt and any herbs.
dhà dheug 12. Spread on oatcakes, biscuits, toast, French bread, sandwich, leafy salad, as a dip....
trì deug 13. Experiment with some of the other varieties of crowdie cheese list above.
