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Niżżel

Mitteleuropa, Tirol - Buttern

Central Europe, Tyrol - Churning

The cream, obtained by means of a centrifuge, is poured into a wooden churn, called a Schlacker in South Tyrol. With the help of a pounder the cream is turned into butter. According to temperature, the butter is ready in 15 - 20 minutes.

Ara fuq il-websajt tal-istituzzjoni fornitriċi (tiftaħ fit-tieqa l-ġdida)

Kreatur

  • Simon, Franz

Pubblikatur

  • IWF (Göttingen)

Suġġett

Tip ta' oġġett

  • Audiovisual