CROWDIE

INGREDIENTS

  • 1/2–1 gallon / 2–4 liters milk
  • 1–2 tbsp / 15–30 ml lemon juice or vinegar
  • Optional:
    • 1/2 tsp / 2–3 ml salt, or to taste

METHOD

  • Gently heat the milk to about 88–90°C (190–195°F) – just below boiling
  • Add the acid - and salt if using - and stir gently
  • Leave until curds and whey separate ~30 minutes
  • Do not stir too early – let the curds set or they may break apart
  • Strain through cloth / muslin or a jelly strainer – it saves a lot of effort and mess
  • Let it drain for 1–2 hours, or overnight in the fridge for a firmer texture

NOTES

  • Milk that is just turning is best; raw milk if available, but gently pasteurized, non-homogenized milk also works very well
  • You may need more acid if the milk is “ultra pasteurized” or homogenized



GRUTH

TÀTHCHUIDEAN

  • 1/2–1 gallon / 2–4 liotair bainne
  • 1–2 tbsp / 15–30 ml sùgh liomaid no fìon-geur
  • Roghainneil:
    • 1/2 tsp / 2–3 ml salainn no a rèir blas

CEUMANNAN

  • Blàth am bainne gu socair gu mu 88–90°C (190–195°F) – dìreach mus goil e
  • Cuir ris an searbhag - agus salann ma tha thu ga chleachdadh - agus measgaich gu socair
  • Fàg e gus am bi an gruth agus an t-sùgh a’ dealachadh ~30 mionaid
  • Na measgaich ro thràth – fàg e gus an socraich an gruth
  • Dòirt tro chlò / muslin no strainer jelly – sàbhalaidh e tòrr obair
  • Leig leis drèanadh airson 1–2 uair, no thar oidhche anns a’ frids

NOTA

  • Tha bainne beagan searbh nas fheàrr; is fheàrr bainne amh ma tha e ri fhaighinn, ach tha bainne pasteurichte gu socair gun homogenization glè mhath cuideachd
  • Faodaidh gum bi barrachd searbhag a dhìth air bainne “ultra pasteurized” no homogenized


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