Crowdie Butter with Garlic and Parsley

• 2 pints light cream (half&half)
• 2 teaspoons rennet
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 each garlic cloves
• 1 tablespoon parsley leaves
• 2 ounces butter

1. Heat the milk.
2. Stir in the rennet.
3. Leave in a warm place until the milk junkets.
4. Line a sieve with muslin wrung out in boiling water.
5. Set over a bowl and let it drain until crumbly.
6. Work in the seasoning, herbs and butter.

light cream, rennet, salt, black pepper, garlic, parsley, butter

Taken from recipeland.com/recipe/v/crowdie-butter-garlic-parsley-41364 (may not work)