Viking Age butter
Cream agitated until its fat globules join into a solid mass and release buttermilk, the dairy fat a northern household could concentrate, salt and keep when milk itself would not last.
Recipes
1504 records with their sources, across 11 categories.
All dairy26
Cheese12
Cultured dairy7
Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Cheese12Cultured dairy7Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Churned sweet-cream butter
Sweet-cream butter is made by churning unsoured cream until its butterfat globules join, then draining, washing, salting and packing the butter.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
Clotted cream (Cornish style)
High-fat cream scalded below boiling for at least an hour until a thick crust forms, then cooled hard so the crust sets and the cream beneath thickens.
Aarts (Mongolian fermented-milk curds)
Aarts is a soft Mongolian curd made by draining boiled fermented yogurt; it remains wet, unlike aaruul, which is dried.
Bog butter
Butter packed into wooden containers and buried in cool, wet peat in Ireland and Scotland, a practice known from finds that may reflect storage, concealment or ritual.
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.