Crowdie, a traditional Scottish cheese, can be made with either sour raw milk or pasteurized milk, requiring an acidulant like lemon juice to curdle effectively.
Using unhomogenised or unpasteurised milk yields the best results for crowdie, while leftover whey is nutritious and can be used in drinks or baking.
Recent changes in supermarket labeling from use-by dates to best-before dates encourage consumers to rely on their own judgment for dairy freshness, reducing waste.
Crowdie can be served on oatcakes or creatively with roast pears, showcasing its versatility as a traditional soft cheese from Scotland.
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