Crowdie Butter with Garlic & Parsley

Crowdie is Scotland’s old-fashioned fresh cheese, and it’s far easier to make than you’d guess. Warm cream is set with a little rennet until it junkets, then drained through muslin into soft, crumbly curds.

From there, it becomes a spread. The fresh curds are worked together with butter, garlic, parsley, salt, and pepper into something close to a homemade Boursin, rich, herby, and ready for crackers or warm bread.

The butter is what gives it that smooth, spreadable richness, mellowing the tang of the fresh cheese and carrying the garlic and herb flavor throughout.

Wringing the muslin out in boiling water first is a small but worthwhile step; it sterilizes the cloth and keeps the curds clean as they drain.

Let it firm up in the fridge, then serve it on oatcakes, crusty bread, or alongside a cheese board. It’s a satisfying first step into making cheese at home with just a few ingredients.

Chef Tips

• Use a clean muslin or cheesecloth wrung out in boiling water to keep the draining curds clean.
• Drain to your preferred texture: shorter for a softer, creamier spread, longer for a firmer, crumblier cheese.
• Mince the garlic very finely, or grate it, so it spreads evenly without sharp raw bites.

Variations

• Swap the parsley for chives, dill, or a mix of soft herbs.
• Add a little lemon zest or cracked black pepper for extra punch.
• Roll the finished cheese in chopped herbs or toasted oats for a decorative crust.