[Sca-cooks] Butter

[Olwen the Odd]

Are you talking ghee here?  It will keep for quite a long time.
Olwen

>Nanna Rögnvaldardóttir <nannar at isholf.is> [2001.08.30] wrote:
> > Heavily salted??? Oh no no. One of the strongest characteristics of
>pre-19th
> > century Icelandic cuisine is the almost complete lack of salt. Butter
>was
> > "soured" (I'm not sure what the proper English term is here and old
>sources
> > say that butter treated in this way could easily keep unspoiled (and it
>WAS
> > considered unspoiled, although I doubt modern people would think so) for
>at
> > least 20 years, whereas salted butter was said to keep only two years.
>Most
> > Icelanders actually preferred this to salted butter, but others usually
> > found it quite disgusting.
>
>Soured butter? A recipie or description would be nice.
>
>/Par
>
>--
>UlfR                                                 parlei-sc at algonet.se
>"The winner of a Usenet flamewar is the first one to leave."
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