Scottish Crowdie

Directions

1. 1
   Pour the milk into a pan and heat it slowly and carefully over very low heat.
2. 2
   You must watch it constantly until it curdles.
3. 3
   DO NOT allow the milk to boil or even to simmer, or the curds will harden.
4. 4
   When the curd has set, allow it to cool before you attempt to drain the whey.
5. 5
   Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
6. 6
   Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
7. 7
   Mix the crowdie with a little salt until it has attained a smooth texture.
8. 8
   Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.