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Scottish National Dictionary (1700–)

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First published 1952 (SND Vol. III). Includes material from the 2005 supplement.
This entry has not been updated but may contain minor corrections and revisions.

CROWDIE, Crowdy, Croudie, Croodie, n.2 A kind of soft cheese (see quots.) (Cai.7 1941, croodie; Rs., Inv. 1826 in F. M. McNeill Scots Kitchen (1929) 212; e.Rs.1 1929, crowdie; Bnff. 1927 (per G. J. Milne); Abd.9, Ags.17 1941). Also attrib. The name is esp. common in the Highlands. [′krudi, ′krʌudi]Sc. 1820 R. Mudie Glenfergus II. 275:
Then came . . . the remains of a “cog of crowdy” — that is, of half butter half cheese.
Sc. 1930 A. Robertson in Weekly Scotsman (22 March) 7/1:
Crowdie, or “croods,” is made with sweet milk heated to lukewarm, when essence of rennet is added — the quantity of the latter in proportion to the quantity of milk. . . . When firm the crowdie is then broken up with a spoon or other article, and the whey drained off. This takes a considerable time of continued application at intervals. When the whey has been completely separated, the crowdie, now in a firm condition, is worked up, and salt is added.
Hebr 1995 Angus Duncan Hebridean Island: Memories of Scarp 94:
In summer most families had a good supply of milk and were therefore well provided with butter and crowdie, the latter being made with the skimmed milk that had set like junket without going sour. No rennet was needed. The whey left in the pot after the crowdie was taken out and pressed, was used for baking, in the same way as buttermilk. While fresh, whey made a good drink.
Cai. 1929 “Caithness Yet” in John o' Groat Jnl. (13 Sept.):
Kirsty couldna hev baked 'e oat an' 'e floor bread any better, an' 'e butter, croodie an' cheese wis as good as ever cam' through Hornag's skin.
Sth. 1996 Eddie Davies in Timothy Neat The Summer Walkers: Travelling People and Pearl-Fishers in the Highlands of Scotland 35:
I'd sit there listening to them telling tales of the old days, me just a shy boy, not saying a word, getting a scone and my crowdie from Shaunas. ... '
Bnff.2 1941:
In Banffshire the curd that is made into cheese is often served by itself with a little milk and salt and the dish is called croudie.
Ags. 1912 J. A. Duthie Rhymes, etc. 15:
[She would] treat's to crowdie an' ait cake.
wm.Sc. 1980 Anna Blair The Rowan on the Ridge 157:
... handing Adam one full to the brim and the meal-bread spread thickest with potted meat or her mother's crowdie cheese.
Arg. 1921 Oban Times (16 July) 6/2:
A useful way of utilising such [sour] milk is to make it into “Crowdy.” . . . By mixing [the cooked and strained curds] with a little salt and cream a delicious substance is produced which can be eaten with bread and butter.

[From Crud, q.v. The diphthongal form has been influenced by Crowdie, n.1]

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"Crowdie n.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 1 Dec 2022 <http://www.dsl.ac.uk/entry/snd/crowdie_n2>

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