vinnusmjör

Vinnusmjör, sometimes spelled "vinnur smjör," is a traditional Icelandic dairy product. It is essentially a type of cultured butter. The process involves churning cream that has been allowed to ferment slightly, similar to the production of other cultured butters found in various European cuisines. This fermentation period contributes a distinct tanginess and a more complex flavor profile compared to sweet cream butter.

Historically, vinnusmjör was a staple in Icelandic households, often made at home. The cultured cream would be left to ripen, and then churned into butter. This method allowed for preservation and added a desirable taste. While still produced and enjoyed in Iceland, it is less common as a widely distributed commercial product compared to standard butter. Its characteristic flavor is often described as slightly sour or tangy, with a rich, buttery aroma. It is used in cooking and baking, as well as spread on bread. The presence of lactic acid from the fermentation gives it a slightly different texture and shelf life compared to uncultured butter.