Crowdie is a Scottish fresh cheese, traditionally made by crofters. The name comes from the Lowland Scots word ‘cruds’, meaning curds.
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1.2 litres (2 pints) skimmed milk
Juice of ½ lemon
Salt and black pepper
3 large hard-boiled eggs, peeled and finely chopped
Grated zest of 1 unwaxed lemon
1 tablespoon each finely chopped chives and chervil
1 tablespoon low-fat mayonnaise
2 spring onions, finely chopped
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Method Prep:10min › Cook:12min › Ready in:22min
Put the milk in a jug and add the lemon juice. Leave to stand for 20-30 minutes, until soured. Transfer to a saucepan and place over a very low heat until just warm, but not simmering, and the liquid whey separates from the curds. Remove from the heat and leave to cool, then drain off the whey.
Line a colander with a clean tea towel. Pour in the curds and leave until most of the remaining whey has drained. Gather up the corners of the cloth and squeeze out the last of the liquid. Transfer to a bowl – there should be about 140g (5oz). Add a pinch of salt, beat until smooth and set aside.
Put the chopped egg in a bowl with the lemon zest, chives and chervil, mayonnaise and pepper.
Fold the eggs into the curds until mixed. Spoon into four ramekin dishes and sprinkle with the spring onions. Chill for 30 minutes, then serve with oatcakes.