Crowdie Butter with Garlic & Parsley
Yield
1 batchPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
light cream (half&half)
|
*
|
| 2 | teaspoons |
rennet
|
* |
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
garlic cloves
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 2 | ounces |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
light cream (half&half)
|
*
|
| 1E+1 | ml |
rennet
|
* |
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
garlic cloves
|
|
| 15 | ml |
parsley leaves
|
|
| 57.8 | ml/g |
butter
|
|
Directions
Heat the milk.
Stir in the rennet. Leave in a warm place until the milk junkets.
Line a sieve with muslin wrung out in boiling water.
Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter.
