Smör

Smör is a dairy product produced by churning cream to separate butterfat from the liquid, resulting in a solid fat block and a tangy byproduct called buttermilk. It is a staple in Swedish, Danish, Norwegian and Icelandic cuisine, used as a spread and as a cooking fat. Modern production commonly uses pasteurized cream; artisanal butter may be made from raw cream. Salted and unsalted varieties are widespread.

Composition and variants: Typical butter contains about 80 percent fat, with water and milk solids making up the remainder. Cultured butter is made by adding lactic acid cultures to the cream before churning, giving a tangier flavor. In addition to salted and unsalted, regional varieties may differ in texture and sweetness depending on buttermilk content and cream quality.

Uses: Smör is spread on bread or crispbread, used in sauces and pastries, or melted for frying or browning. Brown butter, or brun smör, is a common preparation in Nordic cooking and adds a nutty aroma to vegetables, fish and baked goods.

Storage and nutrition: Refrigeration preserves quality; salted butter dries more slowly and may keep longer at room temperature in some markets. Unsalted butter is more perishable. A typical tablespoon (14 grams) provides about 100 calories and is high in saturated fat and fat-soluble vitamins A and D.

History and cultural notes: Butter has long been a staple in northern Europe, where dairy farming supported winter diets before refrigeration. Smör remains associated with bread, pastries and holiday foods across the Nordic region and figures in many regional recipes and culinary traditions.