Crowdie with Oatcakes: A Taste of Traditional Scotland
This recipe brings you a taste of Scotland’s rustic charm with a dish as simple as it is delightful: Crowdie with Oatcakes. Crowdie, a soft, fresh cheese, pairs perfectly with the slightly sweet and nutty oatcakes, creating a harmonious balance of textures and flavours. This isn’t just a meal; it’s a journey into Scotland’s culinary heritage.
Yields: 2 servings
Prep time: 10 minutes
Cook time: None
Ingredients:
For the Crowdie:
- 1 pint full-cream milk (preferably unpasteurized, for a more authentic flavour)
- 2 tablespoons lemon juice or white wine vinegar
- Pinch of salt
For the Oatcakes:
(Note: While making oatcakes from scratch is a rewarding experience, readily available shop-bought oatcakes will work perfectly for this recipe, saving you considerable time. If you opt for homemade oatcakes, recipes are available here.)
– 4-6 shop-bought oatcakes
Instructions for cooking Crowdie with Oatcakes
Making the Crowdie:
1. Gently warm the milk in a saucepan over medium-low heat. You want it lukewarm, not boiling. The goal is to encourage the curdling process without scorching the milk.
2. Once lukewarm, remove the pan from the heat and stir in the lemon juice or vinegar. Let the mixture sit undisturbed for about 10-15 minutes, allowing the milk to curdle. You’ll see it separate into curds (the solid part) and whey (the liquid part).
3. Line a fine-mesh sieve with a clean cheesecloth or muslin. Pour the curdled milk into the sieve, letting the whey drain through. This might take 20-30 minutes. The longer you let it drain, the firmer your crowdie will be.
4. Once the whey has mostly drained, gather the cheesecloth around the curds and gently squeeze out any excess liquid. Don’t squeeze too hard; you want a soft, creamy texture.
5. Transfer the crowdie to a small bowl, add a pinch of salt, and gently mix.
Serving the Crowdie with Oatcakes:
1. Arrange the oatcakes on a plate or board.
2. Spoon the crowdie generously onto the oatcakes. You can add accompaniments like a drizzle of honey, a sprinkle of freshly ground black pepper, or a dollop of your favourite jam (a Scottish raspberry jam would be very fitting).
3. Serve immediately and enjoy the simple pleasure of this traditional Scottish treat.
Tips and Variations:
For a richer, tangier Crowdie, let the curds drain for a longer period.
- Experiment with different accompaniments. Some people enjoy a sprinkle of chives or a dollop of crème fraîche with their Crowdie and oatcakes.
- If you’re using homemade oatcakes, ensure they’re completely cool before serving.
- Crowdie can be stored in the refrigerator for a few days, but it’s best enjoyed fresh.
This recipe offers a glimpse into the heart of Scottish cuisine – simple ingredients, expertly combined, to create a dish that’s both comforting and satisfying. Enjoy your journey into the flavors of Scotland!