Irish cows are very happy animals because grass is fresh the whole year and they spend their entire lives on the pasture.
Butter is made from cream. Cream from around 15 litres of milk goes into making just half a kilo of butter. Around a third of the world’s milk is changed into butter. Ireland is the fourteenth largest producer of butter in the world.Butter contains vitamins A, D and calcium and, of course, is high calorie.
In the past in Ireland butter was packed into wooden churns and stored in peat bogs, where it would keep well for some length of time. Sometimes forgotten butter turned into creamy cheese, which was often discovered by archaeologists.
Buttermilk is used extensively in traditional Irish cooking. I have found many recipes for traditional Irish food where butter or buttermilk is used . My favourite are apple tart and buttermilk pudding.
100 gram of sugar
250 ml of cream
500 ml buttermilk
1 teaspoon of powdered gelatine1 vanilla pod
Dissolve 1 cup of gelatine in 2 tablespoons of boiling water. Cut the vanilla pod in half. Place it in a pan with sugar and half of the cream. Heat but do not boil. Remove a pan from heat and stir in the gelatine blending well. Remove the vanilla pod, then whisk buttermilk into hot cream. Whip the remaining cream until stiff, then fold it into the hot mixture. Pour into a bowl and chill well.
Serve with a teaspoon of your favourite jam.