Milk is kept in the cellar. The containers are made of alder and are long – thus there is more cream, as much as 1 or 2 fingers thick on the milk in the container. Later it is all poured together, heated and left to curdle. There is also buttermilk, to which is added 1/6 part of fresh milk that has been standing for only one day and had the cream removed. They heat this, leave it to curdle and like it better than the former, often eating it in preference to butter.