LollyKat wrote: ... the best (and apparently traditional) way with the cold milk is to have it in a separate cup
if you like the taste of cold milk this is probably the way that best preserves that flavour; if you put the milk into the porridge and cook it, or add the milk to the porridge wholesale, you can get a 'cooked milk' flavour which is quite different.
Nothing to do with the taste of the milk. But if you pour cold milk over a bowl of porridge it chills the surface, so that as you eat there are more and more cold slimy patches...yuk. If you stir the milk in fully that doesn't happen but you lose the contrast of flavours and textures.
ambodach wrote:Crowdie is a soft cheese made properly by anyone with a cow in the Highlands and Islands using unpasteurised milk and has nothing to do with porridge.
In the Lowlands, though, the name crowdie was applied to a kind of cold brose, and generally to all food of the porridge kind. 'Crowdie-time' was an old name for breakfast time, viz. Burns : 'Then I gaed hame at crowdie-time' (The Holy Fair
My 2008 Chambers Dictionary gives two definitions for crowdie - note the order:
a mixture of meal and water, brose; a soft curd cheese made from soured milk.
I haven't tried Ale-crowdie -- oatmeal steeped in a mixture of ale, treacle and whisky.....