Ancient (Bog) Butter Secrets Revealed

bog butter secrets One of the most common questions I get from my video and article on making butter this: “How long maintained?”

How is 5,000 years or so you think

while this may seem like a joke, it really is not an exaggeration when it comes to the old butter swamp? .

Bog butter Fundamentals

During the last two centuries, people have been digging the bog butter, the old version of Kerry gold , in the swamps of Irish cold water literally goes back thousands of years

According to the magazine Smithsonian

  • in 2009 a 3,000 barrel three feet wide years old, filled with 77 pounds of butter marsh was discovered.
  • In 2013, was discovered a wooden barrel 5,000 years old, containing 100 pounds of butter swamp.

The latest discovery occurred in June 2016, County Meath, Ireland. Jack Conway was mowing the lawn marsh near Emlagh Drakerath to store up to burn during the coming winter, when he met a 22-pound ball-shaped piece of butter. Scientists at the Cavan County Museum estimated to be over 2,000 years old!

Why store butter in a swamp?

James farewell poem 1.689 Irish Hudibras declares.? “butter to eat with their pork was seven years buried in a swamp”

Bury butter for seven years and then eat it

As a result, the swamps of water cold call bogs in Ireland are perfect for preserving organic matter and enabling environment ferments safely, improving the digestibility and nutritional profile.

magazine Nature describes as compressed peat plant matter is fresh, very acidic, and contains little oxygen. This perfect combination allows a peat bog to act as perfect cool cellar of nature!

The University of Michigan reported in 1995 that one of its scientists meat stored in a swamp as an experiment. Analysis of meat two years later revealed that it was so preserved as meat stored in a freezer for the same time period.

What is even more interesting is that the butter was not typically marsh with salt. Heavily salted food was a common method for preserving food before the advent of modern refrigeration.

Bog butter smells and tastes … butter!

Clearly, butter buried in a swamp approach worked very well for ancient societies, because thousands of years later, still retains that flavor familiar butter and smell

Commissioner Cavan County Museum who was one of the first to examine the discovery of Conway, said :.

smelled like butter. Having held in my hands, my hands smell really made butter. There was even a smell of butter in the room I was in.

Even more amazing, most of the swamp butter is still edible according to scientists. “In theory, the material is still edible but not say it’s convenient,” said Andy Halpin’s Museum County Cavan. Irish

famous chef Kevin Thornton, Thornton owner of the Michelin-starred restaurant in Dublin, was brave enough to try.

tested a sample of 4,000 years of bog butter, which often has the consistency of cheese. He said this about the experience:

I was very excited about it. We have tested. There fermentation but not fermentation, since it has gone far beyond. Then you get this flavor that goes down or right through your nose.

Modern Day Bog butter

curious to see what bog butter tastes like, but not enough brave enough to experience the nose, Ben Reade, head of research and development in the culinary Nordic Food Lab created his own modern version of bog butter. He buried for only three months before the taste test at the Nordic Food Lab in Copenhagen and then again in the Oxford Symposium on Food and Cooking in the UK.

You can read about all his experience, including the preparation of butter swamp here . His description of the taste test:

In his time underground rancid butter was not, as expected butter of the same quality to do in a refrigerator during the same time. The organoleptic qualities of this product were amazing too, causing some disgust and enjoyment of others. Fat absorbs a considerable amount of flavor of their environment, obtaining flavor notes mainly described as “animal” or “gamey”, “moss”, “funky”, “hot” and “salami.” These features are certainly much -flung of cultured buttermilk creamy acidity freshly cooked but have not been found useful in the kitchen, especially with tangy dishes, in a similar manner butter age.

is not surprising that the ancestral cultures celebrate butter in such reverence. A nutrient-dense food that is stored and preserved for times of scarcity, hunger, or perhaps even easily exaltation. Bog butter was undoubtedly the ancient equivalent of edible gold!

Sarah, The Healthy Home Economist

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