Crying cheese

In this video Paula makes ‘crowdie’, a ricotta style cheese. The tradition of making it when a baby was born led to it being known as ‘crying cheese’.


Recipe

Crowdie Crying Cheese

Metric American

750mls whole milk
1 teaspoon salt
2 tablespoons white wine or distilled white vinegar
25g finely chopped toasted hazelnuts
Handful finely chopped parsley
A bud of wild garlic or 2 cloves of crushed garlic

25fl oz whole milk
1 teaspoon salt
2 tablespoons white wine or distilled white vinegar
1oz finely chopped toasted hazelnuts
Handful finely chopped parsley
A bud of wild garlic or 2 cloves of crushed garlic

Method

  1. Pour the milk into a stainless steel saucepan and add the salt.
  2. Stirring frequently, slowly heat to 84℃/183℉ and then add the vinegar.
  3. Cook for about 20 seconds until curds form.
  4. Cover with a teatowel and leave for 2 hours to cool.
  5. Line a sieve with muslin. Spoon in the curds and allow to drip overnight in the fridge.
  6. Form the cheese into a ball and place in a serving dish.
  7. Mix the nuts, parsley and garlic together.
  8. Sprinkle over the cheese and drizzle with oil. Serve with soda farls or oatcakes.

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