Expert ship builders, the Norwegians, are experiencing one of the most embarrassing national events since the baby killing Vikings were disassembled in 1066. The country that has brought the world so much, like the paper clip, is now on the verge of a public uprising similar to Greece and Italy.

Has the nation of white pale mountain singers and cruise lines run out of butter? Yes, butter! The yodeling has stopped and the bread has gone dry. The people of Norway have found inspiration in the Egyptians and other Arabs and have taken to the streets!

For my last good deed of 2011, and my undying crush for the handsome Prince Haakon Magnus, I’m going to teach the people of Norway how to make their own butter.

Listen up you TinTin Lovers!

Homemade Butter for Norway

2 Cups Heavy Cream

In a Kitchenaid mixer, whisk the heavy cream on medium high for 10 minutes. Start slow, and then build your way up. You will notice the cream turn into scrambled eggs with liquid. This is what you want. Remove it from the bowl and strain it for 30 minutes. After 30 minutes use your hands to squeeze out any left over liquid. Mold, sprinkle with salt and refrigerate for up to 2 weeks.

Let the fighting stop. And for you non-speaking rebels, see the Norwegian version below.

2 kopper Heavy Cream

I en Kitchenaid mikser, visp kremfløte på middels høyt i 10 minutter.Begynn sakte, og deretter bygge deg oppover. Du vil merke at kremen blir til eggerøre med væske. Dette er hva du ønsker. Ta det fra bollen ogpress den i 30 minutter. Etter 30 minutters bruk hendene til å presse utnoen venstre over væske. Mold, dryss med salt og kjøleskap i inntil 2 uker.

Nick Denton’s gawker wrote:

http://gawker.com/5869463/norwegian-butter-crisis-escalates-as-swedes-arrested-in-smuggling-scheme

Wall Street Journal (WSJ) agrees:

http://blogs.wsj.com/source/2011/12/19/norway-embarrassed-by-butter-shortage/