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Fermented milk from Ireland and Scotland
Bog butter is fat, mostly dairy butter, that people buried in peat bogs in wooden kegs or wrapped in bark or animal bladders. Irish finds date from about 1700 BC to about AD 1800. The making steps here are a reconstruction from the finds; what is known is the end state, a waxy fat with much less protein than fresh butter, in which about half the bound fatty acids have been released. Whether microbes take part is not shown, so it is a boundary entry.
| Butter | Most Irish finds are ruminant dairy fat; some Scottish finds are adipose fat[smyth2019][berstan2004] |
| Wooden keg or container, bark or animal bladder | Containers and wrappings found with the butter[smyth2019] |
Total time across the recorded steps: 2 years – 202 years
What changes: Butter is packed into a wooden keg or wrapped in bark or a bladder
Reconstructed from the containers found with bog butters. Output: packed butter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bog butter is fat, mostly dairy butter, that people buried in peat bogs in wooden kegs or wrapped in bark or animal bladders. Irish finds date from about 1700 BC to about AD 1800. The making steps here are a reconstruction from the finds; what is known is the end state, a waxy fat with much less protein than fresh butter, in which about half the bound fatty acids have been released. Whether microbes take part is not shown, so it is a boundary entry. Made in 5 steps over 2 years – 202 years. The longest step, centuries of slow change, takes 0 min – 200 years (Cronin T 2007). Salt is 0 % (Cronin T 2007).
| Main step | 0 min – 200 yearsReported[cronin2007] | Centuries of slow change |
|---|---|---|
| Salt | 0 %Measured[cronin2007][ritchie1941] | Centuries of slow change |
Bog butter was kept by burial in peat, not by salt or heat; its change is slow chemical breakdown of the fat and protein, and microbial fermentation is not shown.
Ancient bog butters are archaeological finds. Smyth and colleagues say aged or altered butters are by no means inedible, but nothing here shows an ancient find is safe to eat.
Every number is labelled with how it is known. How this atlas is made
Bog butters were first documented in the 17th century. Smyth and colleagues' radiocarbon dates on 32 Irish finds, with earlier ones, show deposition spanning nearly four thousand years, from 1745–1635 BC to AD 1510–1800, and isotopes show most Irish finds are dairy fat. Ritchie (1941) reports two earlier explanations of the change in buried butter. Macadam (1882) proposed an early lactic fermentation that then halted, and Arup (1932) attributed some of the change to bacteria and moulds.
