History of butter


In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...

Product reviews

Butter tasting



Langoustine soup and langoustine in the shell

 
20 langoustines
2 star anise
2 lemongrass
1/2 l apple juice
juice of 2 limes
1 l cream
200 g butter
4 shallots
2 cloves garlic
1 tsp tomato puré
1 l water



Directions

Take 4 langoustine tails and brown them in a saucepan together with the shallots, chopped lemongrass and star anis. Add the water, apple juice, lime juice and tomato puré. Reduce by half. Add the cream and reduce again by half.

Split the langoustines and fry them in a frying pan in butter and garlic. Strain the soup and whip in the butter. Season with salt and pepper.




Smjör unsalted


Smjör slightly salted