New butter

I wanted to make a new butter with lots of everything when it comes to taste. Both super creamy AND buttery (lots of lactones and diacetyl for you geeks and fellow butter makers).

This idea has been lurking in my mind for a long time.  Apart from what I will present to you now, I have some alternative ways as to how you get the butter both creamy and buttery – but those will remain secret. This idea, however, I have chosen to share with anyone interested (which might not be all that many, I guess). The recipe has even been tested on the King of Sweden, Carl XVI Gustaf, and at MAD in Copenhagen.


Butterviking’s object oriented diagram – an insight into some of the things that goes on in a butter makers mind

I will skip the details about the difference between creamy and buttery for a later post. And also why warming butter will get you another taste sensation from cold butter as well as why freshly churned butter tastes so divine. But back to the recipe:

1. For this new butter, I used our regular soured cream (3 days) and salted it to perfection. “What is perfection in this case?”, you might ask. Well, it’s until the cream sings in your mouth, until the salt brings forth the acidic notes hidden in the velvety soured cream, hidden by the fat molecules. Not more than that, never more!!

2. Cool the soured cream.

3. Then melt regular butter slowly. Use the tip of a knife to add the melted butter, drop wise from a low height, onto the soured cream. Let the butter pearls solidify and cool down. Carefully turn them in the cream.

4. Repeat this 20 times until the cream is full of butter pearls.

5. Add the top layer of butter pearls carefully so they look pretty. Do not turn them into the cream.

5. Serve! Eat with a spoon! Or bread, yes, ok.



The pearls can also be made from suet, cows fat and tallow.


The Butter Vikings

The Butter Vikings

Butter makers, Kosta Mejeri & Mathantverk

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