Or how to make a traditional curd cheese in a matter of hoursCrowdie is a traditional soft fresh cheese from Scotland, originally made with sour milk. In raw, unpasteurised milk, lactic acid builds up as it sours, which helps the milk curdle when heated. Pasteurised milk, however, doesn’t sour in quite the same way, so it’s best to use it before it turns, though that could be after the best-before date, so rely on your senses to judge if it’s still good. If you make crowdie with regular pasteurised milk, you’ll need an acidulant such as lemon juice or vinegar to help separate the curds and whey, as in my recipe today. Continue reading...