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

Method

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

Crying Cheese

Crying Cheese

Recipe

Crowdie Crying Cheese

Method

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