smjör

Smjör is the Icelandic word for butter, a dairy product made by churning cream from cow’s milk. It is primarily composed of fat, with about 80% fat content in typical shop butter, plus water and milk solids; many brands offer 80–82% fat, and salt may be added during processing.

Cream is pasteurized or cultured; churning causes the fat to cohere into butter and separates out the liquid buttermilk. After churning, the butter is often washed to remove remaining buttermilk, kneaded, and shaped; salt is added in salted varieties, affecting flavor and preservation.

Smjör is widely used as a spread on bread and as a cooking fat. It is commonly melted for sauces, for sautéing, baking, and as a flavoring component in many Icelandic dishes and pastries.

Butter is energy-dense and high in saturated fat; lactose content is minimal. It should be kept refrigerated and used within a reasonable period, though it can be frozen for longer storage. Availability includes unsalted and salted varieties, with salted butter offering longer shelf life in some markets.