Put two pints of freshly sour or thick milk
into a pan and place on a slow heat and watch until it curdles. Do not allow the milk to
simmer or boil otherwise the curds will harden. When the curd sets let it cool before you
attempt draining the whey.
Line a colander with
a clean muslin cloth and transfer the curds into it and leave until most of the whey has
drained before squeezing the last of the whey out by hand. Mix the crowdie with a little
salt until it has a smooth texture. Now blend the crowdie with a little cream and place
the mixture in a dish and allow to rest in a refrigerator.
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