History of Viking Butter and Artisan Cultured Butter Jakarta

Before we discuss where to buy artisan cultured butter Jakarta and other city in Indonesia we first discuss the history of Viking butter. One of the beautiful and memorable regions for the Vikings is the country of Norway, the Faroe Islands and Iceland. Rogaland, in the southwest corner of Norway, is a beautiful area. It is a region of unspoiled, rolling farmland where many cows still graze in the rock-strewn meadows by the glistening sea. Some might be surprised to learn that the Vikings who once lived in these parts often took cattle on their sea voyages to get fresh milk, artisan cultured butter Jakarta, and cheese wherever they settled.

There is a village that is Glaumbaer, a remote farmland that is now a small museum. The farmhouse, which is around three hundred years old, consists of many grass-covered buildings connected together by a narrow central passage. From the outside, the structure looks like a hobbit house. There was no running water, almost no light, and the walls were made of large blocks of compacted earth. One of the rooms used as a place for milk; currently featuring a wide selection of antique milk pails, butter churns and cheese-making equipment. Dairy products turned out to be a mainstay of the local economy.

One thousand years ago, Glaumbaer was home to Thorfinn Karlsefni and his legendary and courageous wife, Gudrid. Shortly after their wedding, Gudrid agreed to sail with Thorfinn to North America. On that time, they settled in Newfoundland, perhaps at the site of L’Anse aux Meadows, and it was there that their son Snorri became the first European child to be born in the new world.

This is the story of how Gudrid introduced butter to North America:

A large group of native men came out of the forest. The cattle were close, and the bull started howling and roaring in a loud voice. Hearing this, the Skraelings were terrified and fled with their packs filled with gray fur, sables, and all kinds of fur.

They fled to the Karlsefni homestead and attempted to enter the house; but Karlsefni defended the door from them. No one can understand another person’s language. The Skraelings then put down their bundles, unpacked them, and offered their wares. They were eager to exchange them for iron guns, but Karlsefni forbade his men to sell their weapons.

Instead, he told Gudrid and the women to offer dairy products, cheese and artisan cultured butter Jakarta to the Skraelings who wanted to buy them, and nothing else. The result of the trade was that the Skraelings carried their goods while leaving the fur packs with Karlsefni and company. After the meeting, Karlsefni built a strong wooden palisade around the settlement.

After countless adventures, Gudrid and Karlsefni returned to Iceland where they bought a farm in Glaumbaer. They settled down for good, and their family grew for generations. That’s the short story about the Viking butter who wandered to the American continent.

Viking Butter and Artisan Cultured Butter Jakarta

What did the Vikings consume? Dairy products. Most Viking cattle live long enough to raise calves and then be slaughtered for meat. Some cows, however, live to be around 10 years old, suggesting they are dairy cows. While the Vikings enjoyed drinking milk, whey and buttermilk, they also used milk to make other dairy products including cheese, skyr, soft cheeses such as yogurt, curd and butter. Sour whey is used to preserve meat cooked in winter.

Fruits and nuts

Viking farms included apple orchards and fruit trees such as pears and cherries. Wild berries harvested in summer include sloe-berries, lingon berries, strawberries, bilberries and cloudberries. Walnuts are imported, but hazelnuts grow wild and nuts are a favorite food.

Season

In summer and fall, the Vikings ate well because it was the season for an abundance of fresh food. It is important to preserve and store food for winter and spring, when fresh food is lost. Fish, poultry and meat are dried, salted or smoked. Vegetables and fruits are dried and stored for the winter. Ground grain and flour were made into bread, cured and stored as well. Although fresh food was hard to come by in winter and spring, archaeological studies reveal that the Vikings did not suffer from vitamin or mineral deficiencies.

Truffle Butter Recipe and Informaton on Artisan Cultured Butter Jakarta

Raspberry Truffle Butter Recipe

Material:

– 200 grams of Dutch Artisan Cultured Butter Jakarta

– 1 teaspoon of raspberry jam

– 5 momoh whole raspberries

How to make:

Using a spoon, mix the raspberry preserves into the butter or butter. Once combined, add the whole raspberries to the butter and mix well. Fresh raspberries add a great flavor to this butter.

Form the butter into logs using plastic wrap. Refrigerate until the butter log has hardened, about thirty minutes. Butter with a touch of raspberries is ready to eat.

Reesp Truffle Butter

Material:

– 200 grams of butter, shake gently

– 1 black truffle, finely grated

– A pinch of coarse sea salt

– A piece of black pepper

How to make:

Place your butter in a medium mixing bowl. Cut the truffles in half. Using a microplane grater, finely grate the truffles directly over the butter. Continue grating until you reach a tough outer skin. Add a pinch of sea salt and fresh black pepper to taste. Many like to use coarser sea salt in this butter.

Truffle butter is a great way to retain the aroma of truffles. Chefs recommend using the truffles within five days or so. Besides freezing them, making truffle butter is a good method of retaining the flavor. But, let’s face reality, there’s no way that truffle butter is going to last more than a few days in anyone’s fridge. Very delicious.

Walnut Maple Butter Recipe

Material :

– 200 grams of butter

– 4 tbsp maple syrup

– 2 tsp walnuts, chopped and toasted

How to make:

Preheat oven to 200 ° C. Coarsely chop the walnuts. Spread the chopped walnuts in a single layer on a baking sheet. Bake for approximately 5 to 10 minutes, tossing in the nuts halfway through. Let it cool.

In a small saucepan, stir in the maple syrup, stirring together over medium heat. Reduce the maple syrup mixture over medium-low heat for about 10 minutes until it thickens slightly. Set aside to cool.

Place butter in mixing bowl. Using a rubber spatula or spoon, mix the maple syrup into the butter to taste. Next, mix the chopped walnuts into the butter. Once mixed, wrap the butter into a ramekin or shape it into a log using plastic wrap.

You’ll love this maple walnut butter atop brioche, cornbread, sweet potatoes, and a variety of other bakery items. Good luck. Thus information about Viking butter and why it is so delicious. In addition, there is information about where artisan cultured butter Jakarta and the surrounding area, one of that is De Grunteman Creamery which is located in Jakarta.