1. Pour the milk into a pan and heat it slowly and carefully over very low heat. 2. You must watch it constantly until it curdles. 3. DO NOT allow the milk to boil or even to simmer, or the curds will harden. 4. When the curd has set, allow it to cool before you attempt to drain the whey. 5. 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. 6. Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand. 7. Mix the crowdie with a little salt until it has attained a smooth texture. 8. Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator. ---------------------------------------------------------------------------
Ingredients
